Oregano (leaf) Tea

This popular culinary herb tradiationally used as a remedy for both upper and lower respiratory infections when taken as a tea.

Certified organically grown in Tasmania, Australia.

Herb Info / Uses


AU$ 8.95 tax incl.

Botanical Name: Origanum vulgare

Plant Family: Lamiaceae

Plant description: Oregano is perennial native to Europe, Middle East and the Himalayas. It is an erect plant growing to 75 cm tall, from a creeping rootstock. The broadly ovate leaves are opposite, with a distinctly strong aromatic smell. Flowers are white to pink, carried in clusters at the top of the stems. The similar plants, Sweet and Pot Marjoram differ in that they are woody stemmed perennials.

Part used: Leaf.

Harvest: The plant should be harvested at the early flowering stage.

Active Constituents: Essential oil containing mainly phenols (carvacrol and thymol), phenolic acids, tannins.

Energetics: Pungent, heating.

Actions: Stimulant, diaphoretic, antimicrobial, expectorant, emmenogogue, rubefacient, antioxidant.

Uses: Oregano was traditionally used to treat colds and flu as well as bronchitis, bronchiectasis and asthma. Historically its antimicrobial properties have been thought to make it useful in treating disturbances in intestinal flora including infection due to helicobacter pylori (the causative agent in peptic ulceration) and candidiasis. An infusion has been used in headaches. Topically the oil has been rubbed into areas of muscular and rheumatic pain as well as the forehead in headache. A lotion of oregano may soothe stings and bites.

Dosage: Infusion – pour one cup of boiling water over one teaspoon of dried herb and drink after five minutes. Drink up to one cup three times per day.

Cautions: Avoid in known allergy.

Interactions: None known.

 

Certified organically grown in Tasmania, Australia.