Traditional St. John's Wort Oil Prepared with the Power of the Sun in Adana Feke

The district of Feke, located in the highlands of Adana, stands out as an important settlement center with its natural lifestyle and traditional production methods.

The settlers living here utilize their centuries-old knowledge to evaluate the medicinal plants they gather from nature and continue to use them for various purposes.

One of the most well-known examples of these traditional production processes is achieved by combining yellow St. John's wort flowers and mountain oregano with locally produced olive oil.

The prepared mixture is placed in special glass jars and subjected to a natural fermentation and extraction process for approximately forty days during periods of intense sunlight.

This method, experienced by the villagers as a technique that allows plants to pass into the oil, revealing their beneficial components and making them storable for long periods, has survived to the present day.

St. John's wort oil is predominantly used as a natural solution for skin problems in the region where it is produced and its surroundings, and is particularly preferred for burns and wounds.

According to the beliefs and experiences of the local people, this oil has a regenerative and restorative effect on the skin and frequently retains its place in alternative treatment methods alongside modern medicine.

Another important plant used in the process, mountain oregano, continues to be consumed as an indispensable aromatic taste on tables due to its high nutritional value.

Oregano leaves are prepared not only to give flavor to dishes but also as protective teas against diseases in the winter months thanks to the high antioxidants and essential oils they contain.

For the local people, such natural products are not just food or cosmetic products, but also a cultural heritage representing the harmonious bond established with nature and transferred from generation to generation.

With the increasing interest in natural healing sources today, these regional products of Adana Feke retain their value in local markets and are also important for reaching wider audiences.