Ingredients
- 1 cup dried oregano leaves
- 2 cups distilled water
- 1 tablespoon honey (optional, for taste)
- 1 teaspoon lemon juice (optional, for brightness)
How to make it
- Bring the 2 cups of distilled water to a gentle boil in a saucepan. You’ll know it’s ready when small bubbles begin rising steadily around the edges of the pot.
- Add the 1 cup of dried oregano leaves to the boiling water. Stir briefly and then reduce the heat so the liquid drops to a low simmer. You should see a faint steam and a light aromatic cloud rising – that means the herb is releasing its oils.
- Let the oregano simmer for 10 minutes. The liquid will turn a deep green‑gold hue and the scent will become noticeably sharp and herbaceous. If you prefer a milder infusion, you can shorten this step, but the full 10 minutes extracts the maximum antibacterial compounds.
- After simmering, remove the saucepan from heat and let the infusion steep for an additional 5 minutes, uncovered. You’ll notice the flavor deepening and the surface becoming slightly frothy – that’s a good cue that the extraction is complete.
- Strain the mixture through a fine‑mesh sieve or cheesecloth into a clean heat‑proof container, pressing the oregano gently to extract the remaining liquid. The resulting infusion should be clear, with a vivid green tint and a robust, slightly piney aroma.
- If you like a touch of sweetness, stir in 1 tablespoon honey while the infusion is still warm; it will dissolve easily. For a brighter finish, add 1 teaspoon lemon juice. Both additions are optional and can be adjusted to taste.
- Allow the infusion to cool to room temperature, then transfer it to a glass bottle with a tight‑fitting lid. It’s now ready to use as a natural antibacterial rinse, a culinary enhancer, or a soothing tea.
1 / 3