Of all the dried herbs, oregano has one of the highest antioxidant levels. Just one teaspoon of dried oregano leaves has as many antioxidants as three ounces of almonds and ½ cup of chopped asparagus.
Rosmarinic acid is the active compound in oregano that appears to have the strong antioxidant activity. Many of the studies on oregano (literally translated, "joy of the mountain") have focused on the antimicrobial properties that help fight the growth of bacteria and parasites. Because of the high antioxidant level of oregano, researchers are continuing to explore the use of oregano in various food applications to inhibit bacterial growth. One lab study examined the antimicrobial effects of oregano on the bacteria associated with ulcers.

Broccoli and Potato Frittata
With a triple hit of antioxidants from oregano, rosemary and thyme, this hearty and healthy frittata makes a welcome weekend breakfast or busy weeknight supper. Leave the potatoes unpeeled to reap the benefits of the vitamins and fiber contained in the skins.
Pictured: Broccoli and Potato Frittata