Edible oreganos are commonly used in traditional Chinese medicine.
But the herb can also be used to treat colitis, an inflammation of the colon.
And it can also treat a number of other ailments, from rheumatoid arthritis to multiple sclerosis, said Peter E. Schoenfeld, a professor of gastroenterology and hepatology at the Johns Hopkins University School of Medicine.
“E.colis oil is a very promising tool in the treatment of colitis,” Schoenfield said in an email.
“It has a number, like, 30 properties, and you can get a lot of benefit out of it.
There are many benefits of using this plant.”
To use oreganol oil in the diet, consume the oil as an emulsion, either as a liquid or powder.
It should be diluted before mixing into foods, and should be added to drinks or in juice to avoid over-consumption.
The oil is rich in nutrients, including magnesium, selenium, zinc, vitamin E, copper and phosphorous.
It can also lower the risk of heart disease and diabetes.
Schönfeld said eating oreganols regularly is recommended to help with inflammation in the colon and the risk for colitis.
Oreganos can also have health benefits, including reducing the risk in children with Crohn’s disease and ulcerative colitis by up to 60%.
For more tips and recipes, visit the Food Guide to Food for the Healthy Planet.
Edible rosemary oil, too, has health benefits.
It has antioxidant properties, Schoenfields said, and has been shown to have anti-inflammatory properties.
But to use it as an ingredient in cooking, use a mild, unprocessed extract, like rosemary.
You don’t need to use an entire bottle to make a good serving, Schönfields said.
Ingredients Ingredient Ingredent Extract Rosemary oil 1 ounce fresh rosemary, chopped 4 cloves garlic, minced 1/4 cup water 1 tablespoon ground flaxseeds, chopped 1 tablespoon salt 1/2 teaspoon oreganese, dissolved 1/8 teaspoon ground cinnamon 1 tablespoon olive oil 1 tablespoon apple cider vinegar 2 tablespoons coconut oil, or margarine 2 tablespoons olive oil or olive oil plus a bit more to coat the bottom of the container 2 tablespoons sugar 1/3 cup vegetable oil 2 teaspoons dried oreganic acid 1/5 teaspoon garlic powder 1 teaspoon cinnamon 1/6 teaspoon ground cloves 1/10 teaspoon ground nutmeg 1/12 teaspoon ground cardamom 1/16 teaspoon ground coriander seeds 1/20 teaspoon dried orechinensis 1/24 teaspoon dried basil 1/32 teaspoon dried parsley 1/36 teaspoon dried cilantro 1/48 teaspoon dried rosemary 1/56 teaspoon dried thyme 1/64 teaspoon salt, or to taste (more to taste than the recipe calls for) Instructions Heat oil in a saucepan over medium heat.
Add garlic, rosemary and water and stir to combine.
Reduce heat to medium-low and simmer for about 15 minutes, or until the mixture starts to thicken.
Add oreganes, salt, cinnamon and cardamoms and cook for about 10 minutes.
Add the flaxseed, salt and flax seeds and cook about 10 more minutes.
Stir in coconut oil and vinegar, and bring to a simmer.
Reduce the heat to low and cook until the coconut oil thickens, about 10 to 15 minutes.
Remove from the heat.
Transfer the coconut mixture to a blender and blend until smooth.
Taste and adjust seasoning to taste.
Serve over steamed rice or noodles, or add it to salads and stir into a dressing.