Welcome back to Essential Oil Solutions with Dotaura.

At this time of year, when environmental threats are high, we know that many of you are looking for natural ways to help support your immune system.

So we're excited to bring you the strong all-season education series.

These episodes will be focusing on all the ways you can keep your body

working the best it can so that you're able to stay strong all season. Hey there, my name's

Julie Davie, and I'm excited to talk to you today about how I use essential oils in cooking. And I've been using oils for

about seven years now. And I love them. Obviously, you guys probably know that they are very

multi-purpose, but I think a lot of people don't really know or haven't explored the fact that

we can use these in cooking. So I want to start by sharing three,

what I like to call general rules of thumb. So the first one is converting the amount of

essential oils that you use in your dishes, especially if you're used to using dried herbs and maybe even fresh herbs.

So the amount of dried herbs that a recipe calls for, you typically won't need to use near as much of your essential oil, right?

So a one drop of essential oil will typically replace about one teaspoon of a dried

herb or about one tablespoon of a fresh herb. Now that's, again, just kind of a general rule of

thumb and things to think about. Each oil is a little bit different, and I'll get into specifics

as we go on.

But things like citrus oils, you may end up using a little bit more than you would think.

So if a recipe, let's say, calls for the zest of one lemon, you might use anywhere from four to eight drops of lemon.

The thing to always remember is to add less,

and then you can always taste and add more as you go.

You should always be tasting your food, you know, as you're making it anyway.

So the second rule of foam is diluting.

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