Cooking with Essential Oils
Use the following tips when cooking with essential oils:
- Add essential oils to your favorite recipes that call for dried herbs, spices, or fruit juices. Simply replace these ingredients with the equivalent essential oil.
- Keep in mind that essential oils have a much stronger flavor than dried herbs and spices, so a much smaller amount is generally sufficient.
- Start out with small amounts of essential oil and increase the amount according to your own taste.
- Remember that essential oils have highly volatile constituents and can be changed or altered during the cooking process. It is best to avoid exposing them to extreme heat by lowering your stovetop temperature, using essential oils in conjunction with extra virgin olive oil, or by adding oils after the dish has been removed from heat.
- Use these ratios as a guideline to how much essential oil to use in substitutions:
- Juice or zest of 1 citrus fruit = 10–15 drops of oil
- 1 liquid tablespoon or more = ½–1 drop of oil
- Less than 1 tablespoon = 1 toothpick swirl of oil
- Ants and fruit flies do not like Peppermint Essential Oil. It’s a great addition to cleaners and the diffuser.
- Use only glass or stainless steel containers when adding essential oils to drinking water.