Oregano Vitality (Origanum vulgare)
Dietary-labeled oregano oil (Origanum vulgare), a potent hot-oil flavor for Mediterranean cooking — use sparingly per label directions.
How to use it
1 drop flavors a whole pot of tomato sauce or marinade, per label directions.
Use 1 drop where a recipe calls for dried oregano, per label directions.
Key constituents
Constituent proportions vary by species, harvest, and batch — typical ranges, not a guaranteed analysis.
A single drop can flavor an entire pot of tomato sauce or marinade.
Gallery
The plant & source
Oregano (Origanum vulgare) is a sun-loving Mediterranean and West Asian herb in the mint family, long central to Greek and Italian cooking and, by extension, to cuisines around the world that borrowed from them. The plant’s high carvacrol content — the same phenol that gives it its sharp, peppery bite — is also what makes the essential oil so potent compared with the dried leaf most kitchens keep on hand.
How it’s extracted
The oil is steam-distilled from the leaves and flowering tops.
Flavor
Bold, peppery, and slightly sharp — instantly recognizable as oregano, but far more concentrated than the dried herb.
In the kitchen
Oregano Vitality is the dietary-labeled version of the standard oil, distilled from the same herb behind Italian and Greek cooking but far more concentrated than the dried leaf. A single drop can flavor an entire pot of tomato sauce or marinade — this is one of the most potent culinary oils in the lineup, so start with less than you think you need.
Internal use
Oregano is considered a “hot” oil high in carvacrol; follow label directions closely, keep servings short-term, and check with a healthcare provider if you take blood-thinning medication, since oregano may interact.
Twin oil
The standard (non-Vitality) Oregano bottle requires heavy dilution before any topical use, as it can irritate skin even in small amounts.
Found in these blends
Oregano Vitality is one of the oils inside 1 Young Living blend.