Oregano oil can be used in cooking as a substitute for your other cooking oils. The advantage is that the oil is flavored and will enhance the foods you are cooking. Use any way you would use your favorite cooking oils. In herbal breads, herbed potatoes, and even when cooking meats or drizzled over a fresh garden salad. Use with your Vinegar oil salad dressings.
Oregano oil, in fact all infused oils are very expensive to purchase, but with the following instructions you can easily make your own, using fresh garden herbs, your favorite cooking oil and a few minutes of time.
Unless you are using a lot of infused oil, it is best to make in small quantities or keep refrigerated after infusing. The oils can go rancid just as any cooking oil.
Dried or fresh herbs work, but the fresher the herbs the more of natural oils will be infused into your oil for more intense flavor and health benefits.
Infused oils make great gifts and have many uses in cooking, salves and lotions. Oregano is known for its medicinal, anti-bacterial, and anti-biotic benefits to humans and animals. So Oregano isn't just for making seasonings to add to your favorite Italian menu. See Cautions below.
What you need
2 Cups Fresh or dried Oregano
2 Cups Cooking Oil (I use Grapeseed oil, but use your favorite)
Small Slow Cooker
Jar funnel (found in canning supplies)
Mason jars with lids and rings
How to prepare
Cut the herbs in the early morning when the volatile oils are at their peak. Wash and remove any blemished leaves. Allow to dry thoroughly, any moisture can taint the finished oil and cause it to go rancid.
Place the leaves and sprigs into the slow cooker and cover with oil. Set the dial to low and infuse for 2 hours. Strain the oregano through a piece of muslin or cheese cloth lined strainer. If needed strain more than once so no particles are in the oil. Pour the strained oil into a clean, sterilized mason jar.
Note: Do not allow the infused oil to boil. If your slow cooker does not have a dial setting, allow to infuse one hour then check it to make sure it is not getting too hot. The lid can be tipped, to allow cool air in to prevent the infusion for overheating. If it is getting too hot, unplug and allow to cool. Then proceed as instructed above.
Suggested Uses: Healing salves, lotions, Culinary oil, oil for garden fresh salads. And used as an insect repellant and for treatment against internal parasites.
CAUTION: Normally there are few side effects, however, as with all herbs, use only in moderation whether for you, your family or your animals and poultry. Pregnant or Lactating females should not use any herbs without consulting their primary physician. For individuals that have bleeding disorders or on prescribed blood thinners do not use Oregano, it may increase bleeding. For those allergic to mint, basil, lavender or sage do not use Oregano, it may cause the same allergic reaction.
In addition, it is wise to consult your veterinarian about the use of any and all herbs or edible flowers. If you have questions about dosage, your holistic veterinarian is the expert that will have those answers for you. Never assume that any herbs are safe for ingestion or long term use for you or your animals. Research your State Agriculture sites and consult true trained experts, not just take the word of random websites or random comments and blogs. Your health and the health of your animals are at risk if the information you obtain is not accurate.
For making Extracts refer to the link:
For more information on making Infused oils refer to the link: justfowlingaround.weebly.com/seasoning-and-sauces/infused-herbal-oils-for-cooking
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CREDENTIALS: Certified Oregon State Master Gardener since 1999. Horticulture degree 2001. Study of Herbs and Horticulture Therapy, heavy research and study of all plants and herbs. Gardening a lifetime.