Essential oils are extremely strong, so always start small- use just a toothpick or a half a drop, then add more if needed.

Some oils should NOT be injested. Always check the label and the product guide.

Heat can impact on the oil plus they might evaporate away so try to add your oil at the end of the recipe just before serving.

Citris oils are pressed from the peel so can replace the zest but not the juice.

Always keep your essential oils in a dark glass container, away from heat, light, and humid conditions. You can also store them in the refrigerator if necessary.

Use a glass or ceramic bowl when mixing ingredients that contain essential oils. The essential oil may ruin certain types of plastic.

Don’t leave the cap off the bottle.

You can add a subtle flavour by mixing a few drops of essential oil with ¼ cup of olive oil in a 4oz glass spray bottle. Fill the rest of the bottle with distilled water and spray onto your savory baked goods.

Essential oils have a much longer shelf-life than dried herbs or spices. While oils may be more costly in the initial stages, over the long haul they will prove to be more cost-effective.

Because all essential oils tend to have different viscosity levels, don’t drop the oil directly into your mixture. Drop the required amount on a spoon and then into your mixture to ensure you have the proper amount.

Try to avoid touching the insert with your fingers as your natural oils may affect the oil composition.

If you are baking with kids, be sure to keep the oils out of reach. Essential oils are highly concentrated and should always be used with caution.

Washing your fruit and vegetables prior to consumption is highly recommended. Add 2-3 drops of lemon essential oil to a sink full of water and use it to wash the fruit and vegetables.

*For more great cooking tips I highly suggest The Essential Life*