Essential Oil and Herbs for Gourmet Cooking


'So how do you use essential oil and herbs in cooking? Very sparingly! Remember, essential oils are concentrated. For example, 1000kg of thyme plant material produces approximately 200mL of essential oil! This also accounts for some of the price differences between essential oils. Some produce significantly more oil and some produce less. These are the most expensive.

The number one rule for recipes using essential oils is to use minimal amounts. 1-2 drops is usually enough for adding or replacing herbs. Drop onto a spoon first to avoid adding too much in the recipe. For strong tasting essential oils (eg. basil, sage, oregano, rosemary), use a toothpick and dip into the bottle. Swirl the toothpick through the food.'

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