Oregano

Oregano can season meals once baby is about 6 months old and ready for solids. It belongs to a large family of aromatic herbs grown around the world, including Greek, Mexican and Syrian oregano. The leaves differ in color and shape, but all share a plant compound called carvacrol, which gives the sharp, herbal flavor.

Fresh or dried, it adds richness to dishes from pizza to za'atar. It provides small amounts of vitamins, minerals and fiber, and plant compounds that may have anti-inflammatory, antimicrobial and antioxidant effects.

Chop fresh leaves fine and add them to the dish. If you cannot find fresh oregano, use dried. One tablespoon (15 ml) of fresh equals about one teaspoon (5 ml) of dried. Adjust to taste.

If the stem is soft it can be chopped with the leaves. If it is woody and tough, strip the leaves and chop only those. Remove any sprig you cooked in the pot before serving.

Fresh and dried oregano carry a low choking risk. Chop fresh leaves fine and remove woody stems from the dish.

Stay within arm's reach of your baby during meals.

Oregano allergy is not common but has been reported. Some dried herb mixes that include oregano can hold sesame or other common allergens, so check the label closely.

If your child reacts to mint-family plants such as thyme, sage, lavender, basil, marjoram or mint, be careful with oregano. They are close relatives.

Start with a small amount for the first few servings. If nothing happens, increase it slowly.