“I think of dried oregano leaves as miniature salad greens,” Bazilian says. One teaspoon contains not only six micrograms of bone-building vitamin K but also the same amount of antioxidants as three cups of spinach. And preliminary research indicates that oregano can help fend off stomach flu. “Bacteria often hitch a ride on the food we eat, and oregano may keep them from multiplying and making us sick,” Bazilian says.
How to Use It
- To make salad dressing, heat one tablespoon of olive oil, a pinch of red pepper flakes, and one-half teaspoon of oregano in a small pan over medium-low heat for two minutes, or until the mixture smells fragrant, Baum says. Drizzle over spinach with a splash of red wine vinegar.
- Give canned soup an upgrade by stirring in one-half teaspoon of oregano.