At first glance, oregano seems like a spice to add to pizza sauce or a homemade Italian dish. After working with essential oils for a couple years, I have developed a notable appreciation for oregano essential oil. It is an antibacterial, anti-viral, anti-fungal, anti-parasite immunostimulant. In layman’s terms, oregano does not like the bad viruses and bacteria in the body, but supports the good ones. The main chemical composition in oregano essential oils is carvacrol, making it deter the growth of most bacteria without side effects. It can be used aromatically, topically, and internally, with a therapeutic grade of essential oil, as doTerra brand.
Personally, I do not diffuse oregano, as it is very strong. I have used it to cook, but note that it takes a tiny amount, so get some on a toothpick and not use as drops. Very strong. I do make up my cooty bomb sprays, which contain oregano. I also put 2 to 3 drops oregano essential oil in a veggie cap and fill with coconut oil for 10 day doses for GI issues, candida, and urinary tract infections. (Remember oregano attacks bad bacteria, virus, and fungus.) So I use it to cleanse. I can tell the difference in mental clarity and bloating. I have used topically on warts. It has reduced the wart, but you must remain diligent to eliminate completely.
Oregano, Wild Marjoram - Historic Usage
In ancient days it was used medicinally to cure an upset stomach, consumption, scurvy, jaundice, and to relieve toothaches, swellings and headaches. Greeks and Romans crowned young couples with garlands of oregano, and planted it on gravesites to provide happiness and peace. In colonial times it was used in much the same way as sweet marjoram but the flavor of the leaves was not considered as good in cooking. (from NPS.org)
Great, I have all of these items in my refrigerator or pantry. Unfortunately, since the 1940’s American food producers have been obsessed with bacteria by destroying all bacteria through pasteurization, sterilization, and canning. These processes kill the bad bacteria and all the once beneficial fermentation in the sauces, cheeses, and pickles. Today, you stroll the aisles looking at the dead versions of fermented foods - mayonaise, sausages, ketchup, dill pickles - all dead through canning. Today you can make your own fermentations or pay big bucks at the specialty counters for non-pasteurized dill pickles, olives, sauerkraut. If it is canned, it was cooked to contain the bacteria and extend it’s shelf life. Instead you want a beverage or food that was processed (feremented), but not pasteurized. An example is kombucha.
I used Wardee Hardmon’s Traditional Cooking School and her lacto-fermentation mini course as my information source, but there are many to use. http://gnowfglins.com/category/fermenting-and-culturing/
I used this dill pickle recipe Lacto-Fermented Dill Pickle Slices
3-6 whole, fresh, organic cucumbers (amount depending on the size of your cukes)
1/2 yellow onion
2-4 cloves garlic
1/2 t. dill
1 t. organic loose leaf or a pinch ground black tea
1 T. sea salt
Wash cucumbers and slice into chips. Peel and slice onion into rings. Crush and peel garlic cloves.
Layer cucumbers, onions and garlic in a clean quart-sized canning jar, packing tightly up to about 2 inches below the rim of the jar. Sprinkle with dill and black tea.
In a separate jar, combine the salt and water. Cover tightly and shake vigorously to dissolve the salt.
Pour the salt over the cucumber mixture, topping off with water until the jar is filled about 1 inch below the rim. Make sure all the veggies are completely covered. If your veggies are having a hard time staying below the water (sometimes they will float) fold a clean cabbage leaf into the top of the jar, pressing it below the waterline to hold down the veggies.
Cap the jar tightly and set it out of direct sunlight for 3 days. (I place mine in a bottom cabinet.) After three days transfer to the fridge for longer storage, or uncap and enjoy!
Pickles are delicious!