Koseret, specifically the subspecies
L. a. var. koseret, is dried and used as an
herb in
Ethiopian cuisine. The smell is
camphorous and
minty. but it is not closely related to that herb (they are merely in the same
order,
Lamiales). Koseret is closely related to the herb
Mexican oregano (not to be confused with
oregano), sharing the same
genus Lippia. It is commonly used in making the spiced
oils niter kibbeh and
ye'qimem zeyet In
Democratic Republic of the Congo and
Republic of the Congo it is eaten as a
potherb. In west Africa, notably
The Gambia, it is brewed into a
tisane as a substitute for
tea. The plant has also been used as
traditional medicine for
cough,
fever,
constipation, and
cutaneous conditions such as
burns. It also is used as an
insecticide and
antimicrobial treatment and shows some promising
antibacterial properties. Koseret has some
antioxidant activity as well. ==References==