Cooking with Essential Oils
A Creative Way to Add Flavor to Soup, Stew, Salad Dressing and More
Essential oils make a great addition to drinks, sauces, stews, dressings, and desserts. Try lavender lemonade or peppermint brownies for a fun twist on a classic.
Say “essential oils” and most people imagine high-priced spas and beauty treatments. But there are many ways to use the aromatic and healing properties of essential oils in everyday life – including as a flavoring in cooking.
What is an Essential Oil?
Essential oils are natural liquids pressed or distilled from plants. They carry the aroma as well as the medicinal and therapeutic properties of the herbs, seeds, and leaves they are extracted from. Essential oils are used in aromatherapy
- to boost the immune system
- to help relieve pain and restore damaged muscles or other injuries,
- as well as in specialized therapies such as raindrop technique
Essential Oils in Cooking, Baking and Flavoring
Essential oils are many times more potent than fresh or dried herbs. Their strong smell is matched by potent flavor that can be used to good effect – in small quantities! – in baking or cooking.
Essential oils can be used to enhance salad dressings, soups, stews, sauces, and even drinks – anything liquid in which the oil can be dispersed so it won’t concentrate in one place. It’s a good idea to start with only one or two drops of an essential oil and taste before adding more, since they are very strong.
Which Oils Work Well in Everyday Cooking?
One of the easiest ways to use essential oils is by adding them to a soup, sauce, or stew instead of spices.
- Oregano essential oil in pasta sauce
- Basil, sage, fennel or marjoram in a soup or savory stew
Other ways to use essential oils in cooking and food preparation include:
- Salad dressings using essential oils of oregano, thyme and other herbs or sweeter oils like orange or lemon
- Peppermint brownies with a drop or two of peppermint oil in the batter
- Cinnamon essential oil in maple syrup to pour over pancakes or waffles (1-2 drops per cup of syrup)
- Peppermint “tea” made with a drop of pure peppermint essential oil instead of a tea bag
- Lemon or orange essential oil in water
- Lavender Lemonade: Add 3-4 drops of lavender to a large pitcher
- Chai made from essential oils
Mixing Dishes and Essential Oils
Some kinds of plastic can be broken down by essential oils. It’s safe practice to use essential oils in glass or metal containers, with metal or wooden spoons, so there is no risk of plastic contamination in your food.
A Word on Safety: The Quality of Essential Oils
The quality of an essential oil matters whether you’re using it for aromatherapy, applying it on your skin – but most of all if you plan to use it internally or in cooking.
Most health food stores stock essential oils that are “perfume grade” – destined only for aromatherapy by the undiscerning, these oils are generally not safe for consumption and even smelling them may cause allergic reactions for sensitive people.
Essential oils used in cooking must be distilled without added solvents and left intact, without any of the usual chemicals that are added to “improve” the fragrance of inferior oils. Healthy essential oils that are safe to use in cooking are considered therapeutic-grade, though some other oils may have this wording on the label as well.
