Did you know that if stored correctly culinary oils will last for years?

While fresh from the garden is always best, sometimes it’s just not possible. Herbs aren’t always in season and having a selection of culinary oils on hand means you can still enjoy a variety of flavours – and the health benefits of those plants – year-round.

Adding culinary essential oils to food and beverages is a great way to enhance flavours and add vitality. Since essential oils are highly concentrated, some even up to 70 times stronger than their fresh or dried herb counterparts, they need to be treated with caution and respect when consumed.

Adding culinary essential oils to food and drinks dilutes them so that they are safe to ingest, however it is important that the recommended usage quantities are followed.

Some of the stronger culinary oils require less than one drop for flavouring and a toothpick is used to control the amount of oil that is added (dip a toothpick into the bottle and swirl it into the dish to add flavour).

Be sure to only cook using essential oils that are approved for use as flavouring under the Food Standard Australia and New Zealand (FSANZ) legislation. CLICK HERE for a full list of the Young Living culinary oils that are available in Australia and New Zealand.

Whether it’s a drop of ginger in the chicken soup, basil in the spaghetti, lemon in the dessert or bergamot in wellness gummies, there are so many beautiful ways to enjoy the benefits of plants year-round with a handful of culinary oils.

Here are some great recipes to try.

What’s your favourite essential oil to cook with?

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