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Using Lemon Essential Oil In Your Food

What do you really know about essential oils?

I realized recently that I didn’t introduced you to any essential oils… I simply offered you some blends that you benefit from, but I never actually explained important things about these oils and how you can choose to benefit from them.

So, this is going to change.

Today, I’ll introduce you to a very simple but very potent essential oil, easy to find anywhere, and especially easy to use in the summer.

I am talking about citrus lemonum, or, Lemon.
This essential oil will come from Italy, California or Argentina . citrons

Here are its principal properties:

Anti-anemic, anti-tumor, anti-fungal, antitoxic decongestant , expectorant , insecticide, astringent, tonic nervous, antimicrobial , antibacterial, anti-sclerotic , antispasmodic, depurative, febrifuge (decrease fever) , immuno-stimulant.

So, it is especially efficient when you suffer from bonchitis, excess mucus, sinusitis, asthm , sore throat and flu.

This oil stimulates your blood circulation, strengthens capillaries, varicose veins, thins the blood, prevents trombosis, helps arteriosclerosis, hemorrhoids and phlebitis .

What does that mean?

It means that any one shoud use this oil, at least as a preventative tool.

Of course, you can choose to add a few drops of it in a massage blend and regularly benefit from it through a good body massage, but you can be even more effective.

You can actually use it to replace a fresh lemon in many ways, in your food.

Before you start sprinkeling lemon essential oil a little bit everywhere, lets cover some basic rules.


Using essential oils in the kitchen: Basic and Important rules!

Some essential oils not only smell good but they also taste great! They are real therapeutic powerhouses.

1. 1 or 2 drops are enough! No heavy hand please!

2. Use fat, any fat, as a carrier: essential oils are fat soluble and must be diluted in fat before you eat them.

So, you must ensure that the drops are properly dispersed in a preparation, whether hot or cold, thanks to a fat base (butter , coconut milk , almond milk , yogurt, coconut oil etc. … )

3. Do not cook the essential oil … it is better to add the drops at the end of the preparation. Cooking them removes their properties.


You no longer need to infuse herbs such as thyme, cloves or dried rosemary : simply add one or two drops before you serve your dish, et voilà!

• After mixing your soup, add a drop of EO (Essential Oil) in a little yogurt or chicken broth before adding it to the soup .
• In a dessert (lemon curd, chocolate pudding, custard), add a drop of EO when the preparation is cooled .
• In a hot sauce dish , add a drop of EO before serving to enhance the flavor of the sauce. (A drop of basil EO in tomato sauce … )
• Similarly, it will be useless to infuse thyme, nutmeg or cloves in cooking water if you add a drop at the end of preparation!


  • In a cake batter, add from 1 to 3 drops of … Lemon , Orange or Cinnamon EO before placing in the ovenpâte
  • Cinnamon Cassia EO gives a sweet taste to the preparation that can replace the addition of a sweetener in a granola , for example.
  • Peppermint EO goes so well with chocolate desserts
  • Lemon, Orange, Tangerine, pink adorn fine cookies, granola, waffle …
  • Basil, Lemon, Fennel, Rosemary combine very well with a vinaigrette or a tomato sauce.
  • Pepper and Ginger give depth to a curry.

    Not only you will love the burst of flavors in your mouth, but  you will also enjoy the anti-fungal, anti-bacterial cleansing and rebalancing action of most of these oils.

Check my next post for a recipe where I use this EO. A delicious soup awaits!

If you wish to know all about the safe use of essential oils, read my user’s manual 

About the Author:

Cécile Ellert was born in France but lived in various countries before settling almost ten years in Hong Kong (China). This is where she graduated and learned her craft from world renown holistic aromatherapists such as Christine Saunders, Ron Guba, Gabriel Mojay and Rihannon Harris. International consultant via her website, she is also the author of many books in French and English. Today she lives in the San Francisco Bay area with her family.

1 Comment on "Using Lemon Essential Oil In Your Food"

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  1. Katarina says:

    That saves me. Thanks for being so selinbse!

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