Cook with essential oils

KNOW WHEN TO ADD THE OIL

Usually it’s better to add essential oils at the end of cooking or when the food has cooled. However, oils such as basil, marjoram, oregano, rosemary and thyme are very strong and may actually benefit from cooking a little, which mellows their flavour.

LESS IS MORE

Essential oils are very concentrated, so a little bit goes a long way. Start with one drop, then taste. Add more and repeat until you’re happy with the result.

HAVE THE RIGHT TOOLS

Use glass or stainless steel mixing bowls, as oils can react to and also damage certain types of plastic. Use glass bottles for water and beverages if you’re adding oil to them.