Cooking With Essential Oils

[Guest guest]

I have cinnamon, clove, fennel, lavander, grapefruit, rosemary

(cineole), and oregano (vulgare) essential oils...all seem adaptable

to cooking. I'm wondering if it is a waste of expensive oils to use

them in food.

 

Somewhere I read that essential oils are 70 times more concentrated

than herbs so I am a little concerned about overdoing it and ruining

good food dishes.

 

A while back, Butch said he thought we are better off adding Oregano

oil to soup, etc. than taking it straight with olive oil. Can

rosemary (officionalis cineole) be used to flavor dishes also? Next

time I have some chicken noodle soup I'll add a drop of Oregano oil.

 

Michael

 

 

 

 

, trendsjody@a... wrote:

> I checked Amazon for the Essential Oil Cookbook and they don't have

it. It

> must be self-published.

> I cook quite a bit with eo's and they are an undiscovered kick

of flavor

> IMHO. I use only organic oils and a dropper always because once

you've put

> too much in, forget it, you're committed. And I add the drops at

the very end to

> get the freshest, purest hit of flavor ... they don't enjoy being

cooked or

> stewed. I've used all the herbs, celery (what that does for cole

slaw and

> potato salad not to m ention soupls and pestos), lavender, black

pepper, mint and

> any of the spices -- Allspice, Clove etc. And usually one to three

drops does

> it. I worry about residues from extraction but at 3 drops per

recipe I think

> I'm safe.

> I also use eo's to flavor honey and I'm always amazed at how

little eo

> flavors 20 lbs. of honey!

>

> Jody

> DayBreak Lavender Farm

[Guest guest]

Happy Thanksgiving Michael

 

> I have cinnamon, clove, fennel, lavander, grapefruit, rosemary

(cineole), and oregano (vulgare) essential oils...all seem adaptable

to cooking. I'm wondering if it is a waste of expensive oils to use

them in food.

 

Not a waste in my opinion I have made quite a few wonderful recipes

with essential oils. In fact, some of the commercial spaghetti sauces

available use essential oils as flavorings! Other products I'm sure too

- but I know the red sauce as a fact 'cause Butch sells some of his

oregano to makers of the stuff!

 

A good tip is to add the oils to the food at the END of cooking, not the

beginning cause the heat will just cook most of the flavor off.

 

 

> Somewhere I read that essential oils are 70 times more concentrated

than herbs so I am a little concerned about overdoing it and ruining

good food dishes.

 

They are more concentrated for sure, a little does go a long way.. I

don't know the exact % of how much stronger they are than the herbs -

and I'm sure each oil is different, but if you are concerned about over

doing it, add a few drops to another oil - like olive oil for example

and then add THAT to your food.

 

> A while back, Butch said he thought we are better off adding Oregano

 

oil to soup, etc. than taking it straight with olive oil. Can

rosemary (officionalis cineole) be used to flavor dishes also?

 

Oh yeah! I've used it, tastes especially great with lamb!

 

> Next

time I have some chicken noodle soup I'll add a drop of Oregano oil.

 

If its a bowl for one be careful, as it may be a bit strong - but if its

a pot of the soup, go for it - but one drop at a time!

 

Kathleen has an archive on her website of some of my food recipes

containing essential oils (articles I've written for her) .. Kathleen -

what is the URL?

 

> Michael

 

*Smile*

Chris (list mom)

h <http://www.alittleolfactory.com> ttp://www.alittleolfactory.com

 

 

 

 

[Guest guest]

Hi Sue,

 

 

I haven't really cooked with essential oils other than Oregano, which I

add to soups & Tomato sauces.

I 'm interested in learning , tho.

 

Wendy

 

 

suemogle wrote:

> Hello, I'm really new to the list. I'm really interested in cooking

> with essential oils. I've tried a little bit-- I made some GREAT

> tuna salad with olive oil, tarragon, oregano, basil, black pepper.

> And I've used some of the same for bread dips and dressings. I'm

> really interested to hear more ideas, recipes and experiences!

> Butch had suggested that I post the question to the group but I

> didn't get any replies. So if this is out of line or off topic

>

[Guest guest]

On Apr 22, 2004, at 4:07 PM, suemogle wrote:

 

> Hello, I'm really new to the list.  I'm really interested in cooking

> with essential oils. I've tried a little bit-- I made some GREAT

> tuna salad with olive oil, tarragon, oregano, basil, black pepper.

> And I've used some of the same for bread dips and dressings. I'm

> really interested to hear more ideas, recipes and experiences! 

> Butch had suggested that I post the question to the group but I

> didn't get any replies.  So if this is out of line or off topic

> please let me know. 

>

> Thanks!

> --Sue

 

 

Hi Sue

I like to use Tangerine & Orange in honey. I just put a few drops in a

quart and stir it up, use it in tea, etc.

 

At the holidays I add a TINY bit of Cinnamon and Ginger.

 

Sometimes I use Lemon in water if I have acid stomach or any digestive

upsets.

 

I'm looking forward to using expressed Lime in a gin and tonic when the

weather warms up.

 

Sandi Thompson

Force of Nature Aromatherapy

Custom Blends for Your Well Being

www.forceofnaturearomatherapy.com

 

 

 

 

[Guest guest]

OhMyGawd-- those all sound WONDERFUL!! I'm thinking of adding the

tangerine or orange and ginger in honey to tea. . . and that lime

in a gin and tonic is a must-try!!

 

, Sandra Thompson

<sandrat@o...> wrote:

 

>

> Hi Sue

> I like to use Tangerine & Orange in honey. I just put a few drops

in a

> quart and stir it up, use it in tea, etc.

>

> At the holidays I add a TINY bit of Cinnamon and Ginger.

>

> Sometimes I use Lemon in water if I have acid stomach or any

digestive

> upsets.

>

> I'm looking forward to using expressed Lime in a gin and tonic

when the

> weather warms up.

>

> Sandi Thompson

> Force of Nature Aromatherapy

> Custom Blends for Your Well Being

> www.forceofnaturearomatherapy.com

>

>

>

>

[Guest guest]

Hi Sue,

 

This topic is so totally NOT off topic or out of line. Sorry I hadn't

answered sooner - I'm in super busy mode today, but here are some links

to recipes I've made using EO's

 

http://www.aromaticsage.com/volume1/kuusi.html

http://www.aromaticsage.com/volume1/page30.html

 

Both the spring 2004 and summer 2003 newsletters have some food recipes:

http://home.earthlink.net/~chrisziggy/spring/intro.htm

 

In the group's files section, there is a section for recipes. Under the

food recipes subcategory is my recipe for rose cake:

http://tinyurl.com/yv2pa

 

And here is my pork ragout recipe (also in the group's files section)

which uses rosemary hydrosol:

http://tinyurl.com/2xry7

 

I'll post more stuff when I get a chance!

 

Have a great weekend everyone

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

 

 

 

 

suemogle [suemogle]

Thursday, April 22, 2004 6:07 PM

 

Cooking with essential oils

 

 

Hello, I'm really new to the list. I'm really interested in cooking

with essential oils. I've tried a little bit-- I made some GREAT

tuna salad with olive oil, tarragon, oregano, basil, black pepper.

And I've used some of the same for bread dips and dressings. I'm

really interested to hear more ideas, recipes and experiences!

Butch had suggested that I post the question to the group but I

didn't get any replies. So if this is out of line or off topic

please let me know.

 

Thanks!

--Sue

 

 

 

 

[Guest guest]

Sue,

 

Yes essential oils can be great in cooking, but the huge problem is

knowing if what you are using is the real thing or not-beware! Most

essential oils are " approved " as food flavours, but the food trade by

and large only uses minute amounts in products. Therefore, if the

oil is not quiet what it should be it makes little difference. When

using oils for home food/drink flavouring you may use a lot more than

the big boys. If you use an oil contaminated by fragrance chemicals

it just might be a problem. You may be adding to your body stores of

chemical nasties. For internal use I would only ever use an

essential oil if I knew where the plants were grown and how they were

processed. There is an article on this issue on my site.

http://www.aromamedical.com/articles/internal.html

 

Martin Watt

 

, " suemogle " <suemogle>

wrote:

> OhMyGawd-- those all sound WONDERFUL!! I'm thinking of adding the

> tangerine or orange and ginger in honey to tea. . . and that lime

> in a gin and tonic is a must-try!!

>

> , Sandra Thompson

> <sandrat@o...> wrote:

>

> >

> > Hi Sue

> > I like to use Tangerine & Orange in honey. I just put a few drops

> in a

> > quart and stir it up, use it in tea, etc.

> >

> > At the holidays I add a TINY bit of Cinnamon and Ginger.

> >

> > Sometimes I use Lemon in water if I have acid stomach or any

> digestive

> > upsets.

> >

> > I'm looking forward to using expressed Lime in a gin and tonic

> when the

> > weather warms up.

> >

> > Sandi Thompson

> > Force of Nature Aromatherapy

> > Custom Blends for Your Well Being

> > www.forceofnaturearomatherapy.com

> >

> >

> >

> >

[Guest guest]

Good Morning!

 

Cooking With Essential Oils

 

Rich and aromatic plant oils are most often associated with aromatherapy and are

usually used in massage oils, incense and are diffused in the air for a soothing

and healing affect. The benefits of essential oils can also be found with their

tantalizing use in the kitchen. Cooking with essential oils is just another way

of being creative with food preparations.

 

Essential oils are classified into three main categories and explain their

benefits. The oils are classified as notes, top, middle, or base notes. These

single notes have a general rule of thumb:

 

*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.

 

*Middle notes: are the moderately volatile, affect metabolisms, body functions.

Last 2-3 days.

 

*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last

up to approximately one week.

 

When cooking with essential oils, it is important to know that because they are

extracted as nectar, they are very concentrated. Essential oils therefore, can

add zest to any recipe and enrich the flavor of your creation. The FDA considers

essential oils as a food additive and regards a majority of these oils as safe

for use. Their safe use requires they be used in moderation and with proper

care.

 

Here is a list of Essential Oils Certified as Generally regarded as safe (GRAS)

and Food Additives (FA) by the FDA.

 

Angelica, Basil, Bergamot, Chamomile, Roman, Chamomile, German, Cinnamon Bark,

Citrus rind (all), Clary Sage, Clove, Coriander, Dill, Eucalyptus glob.,

Frankincense, Galbanum, Geranium, Ginger, Grapefruit, Hyssop, Juniper, Jasmine,

Laurus nobilis, Lavender, Lemon, Lemongrass, Lime, Melissa (lemonbalm),

Marjoram, Myrrh, Myrtle, Nutmeg, Orange, Oregano, Patchouli, Pepper, Peppermint,

Petitgrain, Pine, Rosemary, Rose, Savory, Sage, Sandalwood, Spearmint, Spruce,

Tarragon, Tangerine, Thyme, Valerian, Vetiver, Ylang Ylang.

 

The flavor of these herbs and fruits are concentrated in their volatile oils,

which are extracted by different methods in order for us to benefit from them.

With this many oils at our fingertips, making tasteful, mouthwatering culinary

dishes can be fun and inventive. Here are some general guidelines for certain

groups of oils:

 

Fruity oils: such as lime, lemon, orange, tangerine, grapefruit and mandarin can

add zest and a full flavor to drinks, desserts and sweet and sour recipes.

Because these are generally top note oils, they evaporate quickly so adding them

into your recipes toward the end is recommended.

 

Acrid or Spicy oils: such as black pepper, cardamom, cinnamon, clove, nutmeg,

cumin and ginger are warming oils. A little of these oils go a long way. These

are great oils for winter recipes or whenever you want to add a little spice to

your food. They also are considered aphrodisiac oils.

 

Cooling, Mint oils: such as mint, peppermint and spearmint are great in recipes

that call for a hint of mint such as jams, jellies, sauces or in a cooling tea

for reducing heat in the body.

 

Floral oils: such as geranium, jasmine, lavender and rose are versatile and

full-bodied in scent and essence. It takes thousands of petals to produce an

ounce of rose oil. Lavender oil is rich in scent and flavor and can be added to

meats, desserts or any creative recipes you make. These floral oils can entice

and bring out the best in any culinary adventure.

 

Herbal oils: such as basil, dill, fennel, marjoram, mellisa, oregano, parsley,

rosemary, sage, tarragon and thyme are rich and flavorful oils that only need a

hint in any recipe to embody an herbaceous taste.

 

When making recipes with essential oils, a little goes a long way. The rule of

thumb is to add the oils toward the end of the simmering, baking or boiling

process. The heat will evaporate the oils quickly; so in order to take advantage

of the oils scent and flavor, adding them into the recipe at the last minutes

prolongs the goodness.

 

The possibilities for flavoring are endless. The best way to try your creation

with essential oils is through trial and error. It is recommended that 2-3 drops

of oil in a recipe would have its greatest effect. Below are some general

guidelines and suggestions for oils by groups.

 

For meat dishes consider: such as basil, clove, dill, fennel, marjoram, mellisa,

oregano, parsley, rosemary, sage, tarragon and thyme

 

For fish and seafood consider: black pepper, fennel, lavender, lemon, lime,

orange, parsley, rosemary, sage and thyme.

 

For poultry consider: basil, dill, fennel, lemon, marjoram, mellisa, orange,

oregano, parsley, rosemary, sage, tarragon and thyme

 

For salad dressings consider: basil, clove, lavender, lemon, lime, rosemary,

sage and thyme.

 

For desserts consider: cardamom, cinnamon, clove, grapefruit, lavender, lemon,

lime, mandarin, nutmeg, orange, peppermint, spearmint and tangerine.

 

For refreshments and drinks: cinnamon, grapefruit, lavender, lime, lemon,

mandarin, orange, peppermint, spearmint and tangerine.

 

Seasonal recipes can spark up any celebration, new moon or gathering. Adding

essential oils to these recipes allow us to take advantage of the herbs and oils

of that particular season and offer a taste of what the holiday will bring! Here

are some seasonal recipes that can be created now or anytime!

 

Spring Chicken

 

Roast, grill or bake a whole chicken. Add 2 drops each of rosemary lemon and

sage oils in a mixing cup. Add 4 tablespoons of olive oil to the essential oils.

Brush the cooked chicken with the mixture, cover the chicken and place it back

on the heat for 10-15 minutes. Allow the oils to penetrate the chicken for a

full-bodied flavor. Serve.

 

Summer Cooler Treats

 

To a 2-quart pitcher of water add 2 drops each of two of these oils of cinnamon,

grapefruit, lavender, lime, lemon, mandarin, orange, peppermint, spearmint and

tangerine. Stir the mixture and add ice and a sprig of mint or rind of orange

for color. Serve.

 

Fall Pot Roast

 

Add 2 drops each of basil, clove and tarragon oils in a mixing cup. Add 4

tablespoons of olive oil to the essential oils. Brush the mixture on the

uncooked meat. Roast the meat in the oven. You may want to consider roasting in

a roasting bag to keep in the flavor and juices from the meat. Once the meat is

cooked, remove the pot roast and brush the meat again with the mixture. Place it

back on the oven and let it roast for 10-15 minutes longer. Serve.

 

Winter Warmer Meatloaf

 

Make a mixture of hamburger, ground turkey meat, ground chicken meat or a

combination of these, into a bowl with your other ingredients (which may include

tomatoes, oats, breadcrumbs, egg whites, spices). Add 2 drops of dill, fennel,

mint and sage to the mixture. Form into a loaf. Bake. Serve.

 

 

Andrew Pacholyk, MS, L.Ac

http://www.peacefulmind.com

Therapies for healing

mind, body, spirit