Wild oregano (Origanum vulgare) is an herb that is rich in phenols. Carvacrol is the most studied component. Synthetic versions of carvacrol have been used for over fifty years, for disinfecting work surfaces and instruments, because of its strong antibacterial properties. Carvacrol is characterized by a spicy bitter taste and is an important component of our oregano. Wild oregano is sometimes confused with the sweet oregano which is used in the kitchen, but this spice is of a different type of plant (Origanum majorana), has a different composition and therefore, other properties.
Another important component of Wild oregano is thymol. An isomer of Carvacrol. Wich means that Thymol contains the same number and the same type of atoms as Carvacrol, but differs in the way the atoms are interconnected. As a result, Thymol and Carvacrol have similar properties. Yet there are also differences.
Besides Carvacrol and thymol, there are many other substances found in wild oregano that we know of, among others: pinene, p-cymene, cis-ocimee, myrcene, gamma terpinene, beta caryophyllene, bisabolene, linalool, borneol, terpinene-4-ol, geranyl acetate, and linalyl acetate.
The ancient Egyptians were already using oregano to preserve food and to clean wounds. In Greece it was used centuries ago for headaches, ulcers, lung diseases, asthma and spasms. Today tea of oregano is being used in Greece as a folk remedy for colds, sore throat, flu, stomach ulcers and other gastrointestinal complaints.
We started over 20 years ago with the addition of oregano to complementary feed, to support the overall health of food producing animals.