I’ve been using Essential Oils for a couple of years for more health related things. I’m just starting to explore the world of cooking with Essential Oils. My friend and fellow Thrive Consultant, Nancy Barter, a.k.a. Self Reliant Mama, has done a few You Tube Videos as she has experimented with cooking with Essential Oils. Here’s one:
Not all Essential Oils are meant to be taken internally and you want to make sure that you are using Food Grade essential oils. I choose doTerra oils because of the superior quality.
SIX TIPS for cooking with Essential Oils
1. A LITTLE GOES A LONG WAY – Essential Oils are more potent than dried or fresh herbs, i.e., One drop of peppermint oil equals about 28 cups of peppermint tea. Always start off with a SINGLE drop so as not to waste the essential oils. You can always add more.
2. “TOOTHPICK METHOD” – If recipe calls for less than teaspoon of herb/spice/flavoring, DIP a toothpick in the center of the dripper cap and then swirl the toothpick in the recipe or beverage.
3. CITRUS ZEST of “one” lemon, orange or tangerine = 8 to 14 drops of its companion EO
4. SPICY HERBS (marjoram, oregano, sage, rosemary, thyme or coriander) conversion: One Tablespoon spicy herb = 1/2 to ‘one’ drop of doTerra EO. Best to use the “Toothpick Method”
5. “HOT OILS” – ALWAYS use the “TOOTHPICK METHOD” for Cinnamon, Clove, Ginger and Oregano oils because doTerra oils are much stronger than their companion spices.
6. WHEN TO ADD THE ESSENTIAL OIL TO RECIPE – Add the essential oil right before serving. The heat will evaporate essential oils with the steam. With a few oils that are too strong – such as basil, oregano and rosemary – simmering will produce a wonderfully subtle scent.