Oregano Tea

This Oregano Tea recipe is excerpted from our friend Brittany Wood Nickerson’s new book Recipes from the Herbalist’s Kitchen © used with permission from Storey Publishing.

Tea can be made from fresh or dried herbs. Teas made from fresh herbs are light, with little color, and richly aromatic. Culinary herbs generally lend themselves well to fresh-plant teas because they have so many potent, delicious volatile oils. Those volatile oils also tend to hold up well to drying, so dried-plant teas can be equally aromatic, but they usually have a thicker, richer flavor and a darker color. Teas made from dried plants are richer in vitamins and minerals than fresh teas; the drying process breaks open the cell walls of the plant and gives the water greater access to plant constituents.

Use: Teas can be drunk hot or cold, but consider whether the temperature will add to the medicine. For example, if you have a head cold, hot tea will help break up congestion and expectorate mucus, whereas room-temperature or cool tea on a hot day will help you feel refreshed.

Order Brittany’s new book Recipes from the Herbalist’s Kitchen here.

Check out Brittany’s other recipes on Mediterranean Living below:

Oregano Pesto

Deep Sea Purple Kraut

Prosciutto Wrapped Dates with Sage

Rosemary Olive Oil Tea Cakes

Lentils with Salsa Verde


Oregano Tea

Oregano Tea

Brittany Nickerson
4.67 from 9 votes
Cook Time 10 minutes
Total Time 10 minutes
Calories 27 kcal


  • 2 tbsp fresh oregano or 1 Tablespoon dried
  • 1 cup boiling water


  • Place the herbs in a mug, jar, or teapot. Pour the boiling water over the herbs and cover with a lid. Let steep for 5 to 15 minutes. Strain before drinking.


Calories: 27kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 126mgFiber: 4gVitamin A: 170IUVitamin C: 1mgCalcium: 167mgIron: 4mg
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About the Author: Brittany Nickerson
Brittany Wood Nickerson is a practicing herbalist, health educator and cook. She combines knowledge of nutrition and a passion for using food as medicine with her training in Western, Ayurvedic and Chinese herbal medicine. Her treatment and teaching approach emphasize personal empowerment, preventative home healthcare and whole body wellness. Brittany is the owner and primary instructor of Thyme Herbal in Western Massachusetts where she teaches a three year Herbal Apprenticeship Program, as well as courses in herbal cooking and homesteading. She teaches women’s health at the University of Massachusetts and is the organizer of the Northampton/Amherst Herbal Meet-up group.
Mediterranean Living

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