Oil of Oregano

I suppose this is one of the best to start with since we are in a doubtful time with the flues that are floating around and mutating....

Most Important Point: Oregano used for cooking will NOT work for this.


Things You'll Need:

* 1/2 Oz Fresh Oregano Leaves (Wild Oregano: Origanum vulgare)
* 2 Cups oil, olive, sweet almond or jojoba
* Unbleached Cheesecloth or muslin
* Slow Cooker or Crockpot
* Mason Jar

STEP 1:
Chop and bruise the oregano leaves well, as this will help to release the oils we are looking to extract. Place them in the slow cooker.

STEP 2:
Pour the oil over the leaves. Olive oil is the easiest oil to get hold of, but some prefer sweet almond oil or even jojoba.

STEP 3:
Put the cooker on its lowest heat possible and let the oil and oregano heat for around six hours. A little more or less time won't hurt, but less than five hours and you won't have extracted the oils and more than seven will see you running the risk of overheating the oil and spoiling it.

STEP 4:
Strain the mixture through the muslin or cheesecloth and squeeze it well to extract as much oil of oregano as possible.

STEP 5:
Place the strained oil into your Mason Jar and label clearly with the date. The oil should have a shelf life of six months or more if it is stored in its mason jar in a cool dark place.


Source:
http://www.ehow.com/how_4998065_oil-of-oregano.html