Essential Oils are very concentrated. On average, essential oils are 50-70 times more potent than the herbs or plants they are derived from. When using essential oils in preparing your favourite dishes remember a little drop goes a long!

Some of the essential oils that we like to use for our Culinary Delights include Basil, Cardamom, Cinnamon, Clove, Cumin, Dill, Fennel, Ginger, Black Spruce, Lemon Myrtle, Lime, Marjoram, Nutmeg, Oregano, Peppermint, Rosemary, Spearmint, Tarragon, Coriander, Grapefruit, Tumeric, Galangal, Orange, Black Pepper, Rose and Thyme.

Of course, this list is only a partial possibility of the endless options available!

Cooking Tips With Essential Oils:
For recipes that serve 6-10 people, add 1-2 drops of an essential oil and stir in after cooking and just before serving, so the essential oil does not evaporate.

  • Ginger, Cinnamon, Clove or Nutmeg can be added to pumpkin pie or egg nog. Use the toothpick application method.
  • Peppermint or Spearmint Oil can be added to chocolate cake, brownie, or frosting recipes.
  • Oregano, Marjoram, Thyme, or Basil can be put in sauces for spaghetti, pizza, ravioli, and lasagna recipes. Use the toothpick method of application.
  • Lemon Myrtle, Clove, Orange or Peppermint Oil can be added to enhance the flavour of fruit or crème pies. Add 1-2 drops for 4-8 servings.
  • Rose can be added to rice pudding & yogurt drinks. Use toothpick method.
  • Lime, Mandarin, Rose, Black Spruce or Peppermint can be mixed into a cool refreshing summer drinks & cocktails.
  • Mix several drops of your favourite essential oil with 1 tsp. of blue agave nectar and add to a pitcher of cold water.

Using essential oils in the kitchen can turn any dish from the ordinary into the extraordinary. Essential oils are not meant to replace herbs in the kitchen but rather, are used to enhance & refine the flavours & aroma of your recipes. Essential oils are very concentrated & a little can go a long way. A great way to incorporate the e.o.’s easily is to first emulsify them in a medium such as sugar, honey, salt, syrup, vinegar or cooking oil & let them sit for about 2 weeks before using so that the flavours are well incorporated. Aromatic food can open our hearts & our minds while assisting the digestive process & fortifying our immune system.

A good rule of thumb when blending essential oils into your medium is to use about 15-20 drops of e.o. to every 100 mls. of base. Of course this will be dependent on the type of e.o. being used. You may want more if you’re using Orange e.o. & less if you’re using something like Cinnamon Bark co2. Here’s a couple recipes to get you started. They can also make great gift ideas!

Blood Orange & Pepper Salt:

  • ½ c. sea salt
  • Dried orange peel from 1 small orange
  • Some peppercorns
  • 10 drops Blood or Sweet Orange e.o.
  • 9 drops Black Pepper or Pink Pepper e.o.
  • Place the essential oil drops into a jar then add your salt, peels &
    corns. Shake well & leave. Shake container once daily for 2 weeks so
    the oils & salt are thoroughly absorbed. This salt is great to flavour
    poultry dishes.

Ginger-Lemon Salt

  • ½ c. sea salt
  • 10 drops Ginger essential oil
  • 10 drops Lemon essential oil

Same method as above. Great on fish!

Orange Sugar:

  • ½ c. brown sugar
  • 20 drops Orange e.o.
  • Same preparation method as for salt. Nice on morning oatmeal!

Italian Seasoning Oil:

  • ¼ c. good organic virgin olive oil
  • 3 drops Blood or Sweet Orange e.o.
  • 2 drops Oregano e.o.
  • 2 drops Thyme e.o.
  • 2 drop Sweet Marjoram e.o.
  • 2 drops Rosemary e.o.
  • 2 drops Greek Sage (low thujone) e.o. (don’t use Dalmation or
  • Let sit for 2 weeks for the oils to “marry”.
  • Rose Vinegar:
  • 2 c. raw apple cider vinegar
  • 6 drops of Rose Otto e.o.