{
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    "date": "2026-07-29T17:41:55",
    "date_gmt": "2026-07-29T17:41:55",
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    "modified": "2026-10-20T20:56:51",
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        "rendered": "Bergoregano"
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        "rendered": "<p>Dried mountain oregano (Origanum vulgare subsp. hirtum), rubbed, the strongest oregano aroma for cooking and tea.<\/p>\n<div class=\"eh-fakten\">\n<h3>At a glance<\/h3>\n<ul>\n<li><strong>Plant:<\/strong> Origanum vulgare subsp. hirtum (Greek oregano), mint family<\/li>\n<li><strong>Origin:<\/strong> Mountain regions of Greece and Turkey, wild harvesting and cultivation<\/li>\n<li><strong>Includes:<\/strong> essential oil with carvacrol and thymol, rosmarinic acid, flavonoids<\/li>\n<li><strong>Tradition:<\/strong> In Mediterranean cuisine since antiquity, the name means &quot;ornament of the mountains&quot;.<\/li>\n<\/ul>\n<div class=\"eh-koerper\"><strong>Why your body is aware of this issue:<\/strong> Carvacrol is the compound that makes oregano pungent and spicy. Mountain oregano has significantly more of it than supermarket oregano because the plant develops more aromatic compounds at high altitudes and in harsh climates.<\/div>\n<div class=\"eh-portraet\" style=\"background:#eef5e6;border-left:4px solid #55883b;border-radius:10px;padding:20px 24px;margin:22px 0;\">\n<p style=\"margin:0 0 6px;font-family:'Instrument Serif',serif;font-size:22px;color:#22301f;\">Folk medicine, tradition, research<\/p>\n<p style=\"margin:0 0 14px;line-height:1.6;\">What oregano has been valued for in the Mediterranean region since antiquity, what makes carvacrol so special, and what studies show.<\/p>\n<p><a href=\"\/en\/wiki-archiv\/oregano-origanum-vulgare-2\/\" style=\"display:inline-block;background:#55883b;color:#fff;font-weight:600;text-decoration:none;padding:10px 18px;border-radius:999px;\">View the portrait in the Botanical Archive \u2192<\/a>\n<\/div>\n<\/div>\n<h3>Here&#039;s how to use it<\/h3>\n<p>In the kitchen, add to tomatoes, pizza, feta, lamb, and beans at the very end. For tea, use one teaspoon per 250 ml of hot water and let it steep for 10 minutes. To really savor the aroma, rub the leaves between your fingers before adding them to your food.<\/p>\n<div class=\"eh-warn\">\n<h3>Good to know<\/h3>\n<ul>\n<li>Oregano oil is highly concentrated and should not be confused with the herb: never use the oil undiluted or internally without instructions.<\/li>\n<li>Use only as a spice during pregnancy.<\/li>\n<li>Lamiaceae allergy: test carefully.<\/li>\n<\/ul>\n<p style=\"margin-bottom:0\">As always, remember: a spice or herb is part of good food, not a medicine or medical advice. If you have any health concerns, are pregnant or breastfeeding, or are taking regular medication, it&#039;s a good idea to consult your doctor beforehand.<\/p>\n<\/div>",
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    "excerpt": {
        "rendered": "<p>Wild oregano from the mountains, with plenty of carvacrol.<\/p>",
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