Oregano oil is one of the most widely respected and commonly used herbal medicine. For those who prefer natural medicine, oregano oil has been a go-to cure for colds, flu, and everyday infections.
It has antiseptic, antioxidant, antibacterial, antimicrobial, antifungal, and anti-inflammatory properties. Oregano oil has successfully been shown to fight everything from common flu to fleas, from candida yeast to gut parasites. It’s not just another hippie fix – it’s totally legit. The ancient Romans and Greeks know this.
The only caveat is that oregano oil can be pricey since it’s usually sold as an essential oil. And if you’re a health-conscious individual, you already know that a certified organic, high-quality, potent essential oil can be expensive. Some can cost upwards of $30 per small 15mL bottle. Sure, it can last you a long time since you only need a drop or two at a time, but when you run out, it’s always a bit painful to pick up another bottle from the store.
If you make oregano oil at home, your costs will be a lot cheaper.
Making Oregano Oil at Home
To make a good oregano oil at home, you will need:
- A large bunch of fresh oregano – This is your main ingredient.
- Extra virgin olive oil – This is the most suitable base for oregano oil because it doesn’t have an odor that will clash with the strong oregano scent. Grapeseed oil and almond oil can work great as well.
- Two sanitized glass jars with a twist lid, or canning jars – This is where you will store your oil to keep it fresh. Make sure to sterilize it first before use.
- A dark-colored glass dropper bottle – This will hold the ready-to-use finished product. The dark-colored glass will help keep the essential oil fresher for a long time. The dropper attached to the lid makes it ideal for easier use. It’s best to use a new bottle, not a recycled bottle that once contained another essential oil. Cleaning a small, used essential oil bottle and removing all its residue can be difficult.
- A muddler – This will be used for crushing the oregano leaves. If you don’t have a muddler, a mortar and pestle will do.
- Saucepan or boiler with water – This will be used for heating the oil indirectly.
- Cheesecloth – A clean cheesecloth is an ideal strainer, but a coffee filter can also be used in place if it’s not available.
- Carefully wash the fresh oregano with water. Make sure the oregano is free from dirt and debris. Pat it dry using a clean towel. You don’t want any moisture on it since it can cause bacteria to breed in the olive oil. For best results, let it sit out after drying with a towel to further air dry. Set aside.
- Boil water in a saucepan. Let it reach to a boil, then turn off the flame.
- Remove the oregano leaves from the stems and add them to the sterilized jar. If you want to use the stems, cut them up into pieces using scissors to help them macerate in the olive oil.
- Using a muddler, crush, and bruise the leaves. You want to get them smooshed so the cell walls of the plant will burst, and the oregano will release its natural oils. Notice that it will shrink down a lot as you crush them.
- Once the oregano leaves are well-muddled, pour over the olive oil to submerge them all.
- Stir well to make sure everything is coated with oil. Ensure that the crushed oregano is under the surface of the oil. Secure the jar with the lid.
- Place the jar into hot water and allow it to sit for 5-10 minutes. This will heat up the oil and further allow the oregano to release its natural oils.
- Let the oil infuse for two weeks in the jar. Keep it in a cool place away from direct sunlight. Give it a shake every few days. The oil will slowly darken into a dark, greenish-brown color, and it will smell strongly of oregano.
- After two weeks, use a cheesecloth or a coffee filter to strain and remove the remaining leaf particles from the oil. Strain it to another sterilized jar.
You may want to put a little oil on a glass dropper bottle and keep it in your medicine cabinet. For the rest, keep it in the jar and store it in your fridge to keep it fresh. Oregano oil stored in the refrigerator can last up to a year. Out of the fridge, the oil will last a few months. When it’s not good anymore, the olive oil will start to smell rancid like old crayons.