The taste of oregano can be changed during the season. As a rule, during the summer, leaves have the most oils. That is when they should be collected for spice.

All aromatic plants having strong tastes and wonderful spices. Also, they have significant medical properties. There are two of the most common medical properties. They are present in almost all the aromatic plants of the family of the mint, including oregano. Those are their soothing and antibacterial effect. For these reasons, large amounts of this plant are used to extract essential oils. They are used in many health, beauty, and cosmetic purposes.

As a close relative of other aromatic plants such as noodles, thyme, rosemary, sage and mauran, oregano is inseparable from Italian cuisine, as well as many other aromatic herbs. Indeed, if you find yourself in the vicinity of some Italian cuisine, you can literally “eat” delicious aromas from the smell of cooking and before you see the plate.

As far as oregano is concerned, it is usually used in three forms. Such as freshly harvested herb garden, dried or sifted or in the form of an infusion of essential oil. Since infusion oil is a multifunctional form, in terms of its use, from fresh or dried plants, oregano oil is included in culinary and for medical purposes.

Preparation of oregano oil at home

To prepare oregano oil, you need fresh oregano branches or oregano leaves and some oil as a base. Olive oil and grape seed oil are the best options that are used as a base for oregano infusion. Although neutral mineral oil can also be used. However, if you use mineral oil as a base, then I advise you not to use cooked oregano oil for cooking or for dietary purposes. Plant-based oils such as grape seed oil or olive oil are more versatile. They can be used for surface application as well as for consumption. If you want, you can also add a flower of oregano to fusion.

Here’s what you need to do:

Clean and sterilize the jar, in which you intend to keep the oregano infusion at least 6-8 hours before spilling oil. So there is no residual moisture in the jar that could destroy the infusion.

Take fresh twigs, leaves and orange blossoms, and gently crush them with your fingers in order to release more flavor when it’s sprinkled with oil. Put a crushed oregano in the jar, place the lid so that the flavor does not escape.

Heat a little oil that you use as a base (from grape seed, olive oil … choose it yourself) in a microwave oven or in a gas cooker in a clean, dry frying pan. Take only as many oils as you need to fill a little more than a tenth of a jar. Do not boil the oil, just warm it a little above the body temperature, say about 38 ° C.
Pour this warm oil, over crushed oregano, into the jar.

Firmly close the lid to release the oregano all the flavor in the oil and keep the infusion of the aroma of the plant as much as possible.

How to store it?

Keep the container containing the infusion, in a cool, dark and dry place. Allow it to stay for two weeks.
After two weeks of storage at the above prescriptions, the entire infusion strain in a clean container. Squeeze out of the herb residue of the oregano as much oil as it has been ingested.
Pour the strained infusion into the original pot and really tighten the lid.

Your oregano oil is ready for use as a salad dressing, as a spice, and for therapeutic purposes. The use of oregano oil as a common folk medicine provides relief of symptoms of viral diseases such as herpes, herpes, nasal congestion, colds, grip, etc. The capsules of oil oregano are often recommended to people with poor digestion and weakened immune systems.