Also known as Oregano and Wild Marjoram, its name is from the Greek ‘joy of the mountains’ and is a common species from the mint family. It is native to the Mediterranean basin and Asia. A perennial herb, it grows from 20–80 cm tall, with leaves of up to 4 cm, and has purple, spikey flowers. The ancient Egyptians used it in food preservation, and Hippocrates used it in his medical practice. Oregano has been a popular culinary herb in Europe since time immemorial, and became popular in North America after WWII when returning soldiers posted to Italy brought back a taste for pizza.

Botanical Name: Origanum vulgare L.

Main Constituents:
Carvacrol: 60-65%
Thymol: 1-5%

Plant Part: Leaves and Stems

Origin: Spain

Processing Method: Steam Distilled

Description / Color / Consistency: A thin, pale yellow to reddish or brownish liquid.

Aromatic Summary / Note / Strength of Aroma: A middle note with a strong aroma, this oil has a spicy but dry and woody aroma with earthy notes.

Blends With: Herbal and woody essential oils such as Cypress, Marjoram, Rosemary, and the more camphorous floral oils such as Lavender.

Cautions: Dilute before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.