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Oregano Oil

(Oregano vulgare)


Oregano essential oil is derived from the leaves of the true oregano plant (Oregano vulgare). Research is showing that it has major antibiotic properties comparable with widely used synthetic antibiotics, but with a far greater degree of ‘targeting’ of potentially harmful organisms.

This specificity of its antibiotic action means that it is particularly valuable in controlling intestinal overgrowths or infections due to Candida albicans, while not destroying ‘friendly’ intestinal flora such as Lactobacillus and Bifidobacterium species. Typical dosage for Candida control is around 200mg (diluted in a carrier, see below), twice per day.

Oregano oil is also useful for controlling external fungal infections such as ‘jock itch’, ‘athletes foot’ and nail infections. For fungal infections of the skin and nails, dilute one teaspoon of oregano oil in 2 teaspoons of flax-seed or olive oil and apply to the affected area up to three times a day using a cotton swab. A syringe can be used to inject the mixture directly under toenails.

Interestingly, recent in vitro research has shown that oregano oil can kill coronavirus, the second most common cause of the ‘common cold’ (rhinovirus is the first). Not only that but it can halt viral replication in animal cells without damaging the cells themselves. So it may yet emerge that oregano oil can actually combat one of the most intractable minor illnesses in the world.

The active ingredients are thymol and carvacrol, which usually comprise around 90%of the essential oil. It is important to obtain oregano oil from a reputable source as some ‘oregano oils’ may derived from other plant species such as marjoram and thyme. Differing extraction processes may also result in inferior products.


Oregano oil may inhibit the absorption of iron and should not be taken before or after consuming iron supplements (allow at least 2 hours either way). Allergic skin reactions are possible. The oil should not be applied in full strength to the skin but should be diluted in flax-seed, olive or almond oil.



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