Marjoram or Oregano can be used for this (same difference – I have different species of these some of which were labelled Oregano and others Marjoram). This is a way to create a wonderful aromatic cooking oil with the health benefits of marjoram in promoting digestion.

Making Marjoram Infused Oil

For around ½ pint finished product take ½ pt of pure unblended oil (olive or sunflower is good, whatever you usually cook with) and 3-4oz of fresh herb (less for dried). Chop the marjoram put half into all the oil into a container with a tight lid – I use a Kilner jar. Put the jar into a pan with water coming up to within an inch of the top. Simmer slowly for 2 hours and don’t allow to burn- or you must throw it away. Then let the mixture cool slightly and then strain it through a sieve. Throw away the spent herbs and add other half of herbs into the oil in the jar. Simmer again for two hours. Keep checking the water level and replenish. When the oil has cooled strain through a sieve lined in cotton or muslin. It there is watery liquid from the fresh herbs, make sure you separate this before putting into clean bottles and labelling. Store in a dark place so to keep for the maximum time (at least 6 months).