Many essential oils make excellent food flavorings. Essential oils are so concentrated that only 1 – 2 drops of an essential oil is equivalent to a full bottle (1 – 2 oz. size) of dried herbs. And sometimes you must rely on the toothpick method to avoid over flavoring foods.
Only superior quality essential oils that are food grade can be used in cooking, such as Young Living Essential Oils. Never substitute for a lesser quality or cheaper brand as they are not suitable for eating or ingestion. Keep in mind, 98 percent of all essential oils produced cannot be ingested as they are distilled with very toxic chemicals; which is why the label states “Not For Internal Use.”
Some things to keep in mind about using fresh, dried, and essential oil of Lavender before you start making your flavored vinegar:
The Toothpick Method: Dip your toothpick into the center of the bottle dripper cap, then swirl the essential oil dipped toothpick into foods for flavoring. You can use the toothpick method in place of any of the dried or fresh lavender in the recipe’s below. Do NOT exceed 1 or 2 drops though.
Culinary Lavender: It is recommended to use only culinary lavender when making any recipe that will be drunk or eaten.
Recipe Variation #1: Lavender Vinegar
- 10-17 lavender sprigs -or use 1-2 drops of Lavender oil
- 1 pint white vinegar
Combine lavender and vinegar, seal and let sit for 2-6 weeks before using.
Recipe Variation #2: Lavender Apple Cider Vinegar
Fill a jar with lavender (both flowers and stems) -or- 1-2 drops of Lavender oil
Pour cider vinegar over top, seal jar and refrigerate
Shake daily for two weeks
Strain the vinegar and use
Recipe Variation #3: Raspberry-Lavender Red Wine Vinegar
- 1 cup fresh raspberries
- 5 sprigs of lavender (use toothpick method if using Lavender oil)
- 1 quart white wine vinegar
- 1/3 cup sugar
Place raspberries in a large 2-quart jar
Heat the vinegar with sugar and 1 sprig of lavender until the sugar dissolves (don’t boil)
Pour vinegar mixture over berries in the jar and mash
Seal jar and store in a dark, cool place for 3 weeks
After three weeks, strain jar mixture and divide into sterilized jars (or other glass containers), placing a small sprig of lavender in each
This vinegar would not be suitable for cleaning or beauty aids – cooking additive only
Recipe Variation #4: Lavender-Lemon Apple Cider Vinegar
- 1 cup fresh lavender (or 1/2 cup dried) -or- use 1-2 drops Lavender oil
- 2 tsp lemon zest
- 2 cups raw apple cider vinegar
In a canning jar (quart size), pour vinegar over lavender and lemon zest. Cover with plastic wrap and seal with jar lid. Store in a cool, dark place for four weeks. Shake daily. Strain and then pour vinegar in decorative jars and bottles. Use in cooking.
Recipe Variation #5: Lavender Red Wine Vinegar
- 2 Tbs dried lavender buds (use toothpick method if using Lavender oil)
- 2 cups red vinegar
Bring to a boil and remove from heat. Set aside for 15 minutes. Strain. Store sealed in refrigerator; use for cooking.
6 Tips on Making Lavender Vinegar
- Sterilized jars are a must if vinegar will be used for cooking
- Do not allow vinegar to touch metal
- After straining and ready to use, you can add fresh lavender for cosmetic reasons (it looks pretty!) Only applies if you are using fresh or dried lavender
- Store in a cool dark place, refrigerate cooking vinegar
- You can dilute the vinegar if it’s too strong for your taste — let sit a few days after diluting
- You can use the vinegar for up to a year if you just plan on using it for cleaning and beauty aids.
Great Recipes Using Essential Oils in Cooking
Articles by Evelyn Vincent, Young Living Independent Distributor #476766
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