Essential Oil Spotlight: Lemon

Lemon essential oil (Citrus limon) is cold expressed from the rinds of the fruit. In order to get a kilo (2.2 lbs) of oil, 3,000 lemons are required.

Lemon essential oil has many uses since it has the following properties: anticancer, antidepressant, antiseptic, antifungal, antioxidant, antiviral, astringent, invigorating, refreshing, and tonic.

It is used primarily for air pollution, anxiety, atherosclerosis, bites/stings, blood pressure (regulation), brain injury, cold sores, colds (common), concentration, constipation, depression, digestion (sluggish), disinfectant, dry throat, dysentery, energizing, exhaustion, fever, flu, furniture polish, gout, greasy/oily hair, grief/sorrow, gum/grease removal, hangovers, heartburn, intestinal parasites, kidney stones, lymphatic cleansing, MRSA, overeating, pancreatitis, physical energy, postpartum depression, purification, relaxation, skin (tones), stress, throat infection, tonsillitis, uplifting, varicose veins, and water purification. See Modern Essentials for many other uses for lemon essential oil.

Historically, lemon has been used to fight food poisoning, malaria and typhoid epidemics, and scurvy. (In fact, sources say that Christopher Columbus carried lemon seeds to America—probably just the leftovers from the fruit that was eaten during the trip.)

Application Methods for Lemon Essential Oil and Safety Data

Aromatic: Use a diffuser or put a few drops of lemon essential oil on a cloth, tissue, nasal inhaler, or the palms of your hands to breathe it in. Lemon oil promotes health, healing, physical energy, and purification when used aromatically. Its fragrance is invigorating, enhancing, and warming.

Topical: Lemon essential oil can be applied neat (with no dilution) when used topically. Apply directly on area of concern or to reflex points. Lemon oil can sensitize the skin to ultraviolet light within 12 hours of use. So exercise caution here, and avoid direct sunlight for up to 12 hours after using on skin.

Internal: Lemon essential oil can be taken internally, and it is often used as a flavoring in cooking. Put 1–2 drops of lemon oil under the tongue or in a beverage. It can also be taken in capsules.

5 Ways to Use Lemon Essential Oil

1. Aromatic
The aroma of lemon essential oil can help you get energized in the morning—try a few drops in the corner of your shower stall to circulate with the water vapor. Lemon aroma can also help relieve anxiety or lift a depressive mood. Diffused lemon helps disinfect the air to prevent the spread of sickness, and it facilitates recovery from colds. Try diffusing lemon essential oil alone or in one of the following recipes:

Here are a few other diffuser blends that use lemon essential oil:

2. Topical
A drop of lemon oil can relieve pain from insect bites or stings. It can also zap formation of cold and canker sores, plus speed tissue recovery from them. Rub lemon on the neck over a sore throat. Use on broken capillaries, spider veins, and varicose veins to reduce and repair. Massage over sore joints. Lemon oil also helps nourish nails and cuticles. Try a healthy nails serum!

Lemon essential oil is helpful in cleansing the lymphatic system. One of the biggest signs that your lymphatic system needs cleansing is cellulite. If you have cellulite, try massaging the following oil blend over affected areas before doing aerobic exercise.


Cellulite Reduction Massage
5 drops rosemary
5 drops ginger
5 drops coriander
5 drops lemon
4 tsp. carrier oil such as fractionated coconut oil, coconut oil, or jojoba oil


3. Internal and Food Recipes
Add a drop of lemon oil to a teaspoon of honey for internal sore throat relief. Put a few drops in a glass or metal water bottle, shake, and drink—this purifies the water and aids digestion and detoxification. (The citric acid in lemon may break down some plastic water bottles.) Add several drops to a bowl of water for washing fruits and vegetables before food preparation, or use this produce spray.

Lemon essential oil is easy to add to your favorite recipes. Just substitute 1 drop of lemon oil for 1 tsp. of lemon zest. Here are a few of our favorite recipes to help you get started:

4. Household Cleaning Products
Lemon oil is a natural replacement for many disinfecting cleaning products that may contain harmful chemicals. Neutralize odors in the air with several drops of lemon in a spray water bottle. (Shake frequently during use or use this emulsifier to help mix the oil and water.) Use that same spray bottle to clean and disinfect countertops, cutting boards, and fixtures. Add a few drops of lemon to the dishwasher, washing machine, or dryer to deodorize. Remove adhesives, grease, or gum from hands, hair, and other surfaces. Try using lemon oil with these cleaning recipes:

5. Body Care Products
Because lemon essential oil is known to be antiseptic, antifungal, and antiviral, it is great to add to body care products such as hand sanitizer, breath spray, and soap. Try using lemon oil in the following recipes:

Sources:
Modern Essentials™: A Contemporary Guide to the Therapeutic Use of Essential Oils, 8th Edition, pp. 81–82.
Healing Oils: 500 Formulas for Aromatherapy by Carol Schiller & David Schiller

Frozen Yogurt Breakfast Bites

If you need a grab-and-go breakfast, give these Frozen Yogurt Breakfast Bites a try! You’ll also give your breakfast a boost in flavor and health benefit by adding a drop of essential oil. For easier eating on the run, just insert a wooden craft stick into each bite before freezing.

Frozen Yogurt Breakfast Bites

  • Time: 5–10 minutes active; 2 hours inactive
  • Difficulty: Easy
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Ingredients:

  • Greek yogurt, plain or flavored
  • Fruit (such as blueberries, raspberries, blackberries, sliced strawberries, or diced mangoes)
  • Granola (try Mango Coconut Granola)
  • Essential oil (such as lime, lemon, orange, or grapefruit)
  • Silicone mold or ice cube tray

Instructions:

  1. Mix 1 drop of essential oil with 3/4–1 cup of yogurt.
  2. Place a little dollop of yogurt in each section of the silicone mold or ice cube tray.
  3. Sprinkle a little granola and a layer of fruit on top of the yogurt, and then cover with more yogurt. (Optional: Add a toothpick or wooden craft stick to each mold.)
  4. Place silicone mold or ice cube tray in the freezer for 2 hours or more until frozen.

Flavor Suggestions:

  • Strawberry-Lime: Mix 1 drop lime essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add strawberry slices.
  • Lemon-Berry: Mix 1 drop lemon essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add raspberries, strawberries, blueberries, and/or blackberries.
  • Coconut-Grapefruit: Mix 1 drop grapefruit essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add coconut flakes.
  • Orange-Mango: Mix 1 drop orange essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add diced mangoes.

An Essential Oil-Filled Easter

Easter has become a commercialized holiday, often involving candy-filled, plastic eggs. Many parents don’t want so much candy but still want a fun and meaningful Easter. If that’s you, take a look at these ideas for a healthier holiday!

Easter Eggs and Easter Baskets

Easter Food

Try some of these delicious dishes for your Easter dinner:

Try making these dessert recipes into Easter-egg shapes for a fun treat:

Easter Egg Decor

This holiday project makes a great Easter decoration: Essential Oil Transfer on Easter Eggs.

These candles are a fun family project, and they make a beautiful Easter centerpiece!

Easter Egg Beeswax Candles

  • Time: 45 minutes active; 2+ hours inactive
  • Difficulty: Moderate
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Supplies:

  • Awl/Knife
  • Eggs
  • White Vinegar
  • Boiling Water
  • Food Coloring
  • Beeswax Pellets
  • Essential Oil
  • Waxed Candle Wicks with Metal Base (available at most craft stores)

Instructions:

  1. Start by poking a tiny hole in the top of your egg with a sharp object, such as an awl or paring knife. Then carefully chip away the top of the egg until you have a nice, wide opening.
  2. Wash out the inside of the eggs and let them dry while preparing the dye.
  3. Combine 2 Tbsp. of white vinegar, 1 cup of boiling water, and 10–20 drops of your desired food coloring in a disposable paper or plastic cup (or other container that you don’t mind getting dye on). Submerge the eggs in the dye 1–20 minutes until you obtain your desired color.
  4. Let the eggs dry. We dried our eggs in the sun on bamboo skewers in a vase, as pictured to the right.
  5. While the eggs are drying, melt the beeswax in a double boiler on the stove. A heat-proof glass measuring cup in a pot of boiling water works great for this (and the measuring cup makes it easy to pour the beeswax later). You will need about 1 oz. of beeswax for each egg you make.
  6. Mix a few drops of essential oil into the melted beeswax (1–2 drops for each candle). If you want to vary the type of essential oil you use in each candle, you can add the essential oil after you pour the beeswax into the eggshells.
  7. Carefully pour the beeswax into the dried eggshells. Then place your wick in the middle of the eggshell and let the beeswax harden. You can put your egg candles back in the egg carton to stabilize them while you pour the beeswax and insert the wick.
  8. Once the beeswax has hardened completely, move your egg candles to egg cups or any decorative container that will hold them upright.
  9. Enjoy your beautiful Easter creation! These eggshell candles look great as a table centerpiece or on a mantle or shelf.

Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!

Mango Coconut Granola

  • Servings: 6–8
  • Time: 20 minutes active; 25 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup brown sugar (or substitute 1/4 cup maple syrup or honey)
  • 2/3 cup slivered almonds
  • 1/2 cup wheat germ
  • 1 cup shredded coconut, divided
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 cup mango nectar* (can substitute peeled, pitted, and pureed fresh mango)
  • 2 tsp. pure vanilla extract
  • 1–2 drops cinnamon essential oil
  • 1 drop ginger essential oil
  • 3/4 cup dried mango, finely chopped

Instructions:

  1. Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
  2. In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
  3. In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
  4. Spread mixture evenly onto prepared pan.
  5. Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
  6. Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
  7. Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.

*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.

Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.

Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

Falafel Hummus Dip

  • Servings: 8–10
  • Time: 10–15 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 cans chickpeas (455 g each), drained and rinsed
  • 2 cloves garlic
  • 1/2 red onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Put everything except the chickpeas in a food processor, and pulse until well blended. Dump out mixture into a bowl.
  2. Add chickpeas to the food processor (you can do this in batches if needed), and blend until smooth.
  3. Add blended chickpeas to the onion mixture, and stir until well combined.
  4. Serve with toasted pita triangles or vegetable sticks.

Hasselback Herb Potatoes with Essential Oils

Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.

Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!

When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices.

Add a little fresh parsley for a pop of color, and sprinkle on some parmesan cheese for the final touch! Don’t wait too long to get a bite of this delicious potato!

Hasselback Herb Potatoes

  • Servings: 6–8
  • Time: 10–15 minutes active; 30–40 minutes inactive
  • Difficulty: Easy
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Ingredients:

Potatoes:

  • 2–3 lbs. (1–1.5 kg) small potatoes
  • Salt
  • Black pepper
  • Olive oil

Herb Butter:

  • 1/3–1/2 cup (80–120 ml) melted butter (can use olive oil or a mixture of butter and olive oil)
  • 2 drops rosemary essential oil
  • 2 drops basil essential oil
  • 2 drops thyme essential oil
  • 2 drops lemon essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil
  • 1/4 tsp. (1.5 g) salt
  • Pinch of cayenne pepper

Additional Ingredients:

  • Fresh minced parsley for garnish
  • Parmesan cheese for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Slice along each potato in 1/16-inch (2 mm) intervals, making sure to only slice a little more than halfway through the potato. It is easiest to start cutting on one end, then when you get to the middle, rotate the potato and continue cutting from the other end toward the middle again.
  3. Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
  5. While the potatoes are roasting, mix together the herb butter.
  6. Once the potatoes are done, pull them out of the oven, and brush the herb butter mixture evenly over the potatoes and in between the slices.
  7. Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
  8. Serve immediately, and enjoy!

Note: The herb butter may seem pretty strong if tasted on its own, but it tastes just right when combined with the potato.

Baked Falafel with Essential Oils

This Middle Eastern dish tastes fantastic with the addition of essential oils! Falafel is normally deep fried, but you can also pan fry it or even bake it as a healthier alternative. Falafel can be eaten plain, with Lemon Tahini Sauce (see recipe below), on a salad, or in a pita with tomatoes and cucumbers.

Falafel with Essential Oils

  • Servings: 4–6
  • Time: 20 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 2–3 cloves garlic
  • 1 small yellow onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil
  • 2 cans (455 g each) chickpeas, drained and rinsed (or 1 cup [200 g] dried chickpeas soaked overnight in 3 cups [720 ml] of water)
  • 2 tsp. (9 g) baking powder
  • 1/2 cup (60 g) all-purpose flour, if needed

Instructions:

  1. Preheat oven to 400°F (205°C), and grease a cookie sheet.
  2. Place garlic, onion, cilantro, parsley, cayenne pepper, salt, and essential oils in a food processor. Pulse until the leaves seem to blended fairly well. Pour mixture into a mixing bowl.
  3. Place about 1/3 of the chickpeas in the food processor, and pulse a few times until roughly minced. Dump the beans into the mixing bowl, and repeat with the other 2/3 (1/3 at a time) until all the chickpeas have been “minced.”
  4. Add baking powder to the mixing bowl, and stir everything together until well combined. You should be able to form small patties that hold together; if your mixture needs a little help, add some flour, a little bit at a time, just until your patties can hold together.
  5. Form small patties about 2″ (5 cm) in diameter, and place on greased cookie sheet.
  6. Bake for 25–30 minutes, flipping patties over about halfway through.
  7. Serve immediately with Lemon Tahini Sauce.

If you are in a hurry, you can also pan fry the falafel patties. Just heat some oil in a pan over medium to medium-high heat. Add the patties. Let cook for 4–5 minutes (or until brown); then flip patties over, and cook for another 4–5 minutes (or until brown). Remove from pan, and place on a paper towel–lined plate to cool.

Lemon Tahini Sauce

  • Servings: 4–6
  • Time: 5 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 1/4 cup (310 g) plain yogurt
  • 1/4 cup (60 ml) tahini
  • 2 Tbsp. (30 ml) lemon juice
  • 1–2 drops lemon essential oil

Instructions:

  1. Stir all ingredients together until well combined.
  2. Serve with warm falafel—either alone, over a salad, or in a pita with tomatoes and cucumbers.

Mint Chocolate Lava Cakes

“I lava you, and you lava me too!”

Nothing says, “I lava you!” more than these mint chocolate lava cakes! Give them a try—you won’t regret it.

Mint Chocolate Lava Cakes

  • Servings: 6
  • Time: 10 minutes active; 10 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 4 Tbsp. (57 g) butter
  • 8 oz. (227 g) chocolate (semisweet or mixture of semisweet and dark)
  • 2/3 cup (83 g) powdered sugar
  • 3 eggs
  • 1/3 cup (40 g) all-purpose flour
  • 1/4 tsp. (1.5 g) salt
  • 3 drops peppermint essential oil

Instructions:

  1. Preheat oven to 450°F (230°C).
  2. Spray 6 muffin tins (or a silicone mold) with nonstick cooking spray, and place on a cookie sheet.
  3. Microwave chocolate and butter (or use a double boiler) for about 1 minute until butter is melted. Remove from heat, and whisk until the chocolate is also melted.
  4. Stir in sugar until well blended.
  5. Whisk in eggs one at a time.
  6. Stir in flour. Then add essential oil.
  7. Divide mixture between 6 muffin cups.
  8. Bake for 10–12 minutes until sides are firm and center is soft (but not gooey). Let stand 2–3 minutes.
  9. Place the cookie sheet on top of the cakes, and carefully flip both over. Transfer cakes to individual serving dishes. Sprinkle with powdered sugar, and serve with fresh fruit or whipped cream.

Coconut Peppermint Patties

If you are a fan of Almond Joys, Mounds, or Bounty bars, you are sure to love these sweet treats! We added peppermint essential oil to this well-loved and healthy recipe, and these taste just like peppermint patties! For an extra special twist, you could even try cinnamon essential oil instead! If your significant other likes healthy treats, this may be the perfect Valentine’s Day gift for him or her.

Coconut Peppermint Patties

  • Servings: 12–15
  • Time: 20 minutes active; 2+ hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (160 g) unsweetened shredded coconut*
  • 1 Tbsp. (12 g) coconut oil
  • 2–3 Tbsp. (30–45 ml) maple syrup*
  • 2 Tbsp. (30 ml) unsweetened coconut milk
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 1/8 tsp. (750 mg) salt
  • 2–4 drops peppermint essential oil (or 1–2 drops cinnamon essential oil)
  • Organic dark chocolate

Instructions:

  1. Place 1 cup (92 g) shredded coconut and 1 Tbsp. (12 g) coconut oil in a food processor; blend on high speed, scraping down the sides as needed, until the mixture resembles a butter consistency.
  2. Add the maple syrup, coconut milk, vanilla extract, salt, and peppermint essential oil; blend again until combined.
  3. Add 3/4 cup (68 g) shredded coconut, and continue processing until combined.
  4. Press the coconut mixture into a silicone mold. If you don’t have a silicone mold, you can also shape the coconut mixture into 1″ balls, bars, or patties, or press into a small cookie cutter and set on a plate.
  5. Place in the refrigerator until firm (preferably overnight).
  6. Once the coconut mixture has firmed up, melt the dark chocolate in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
  7. When the chocolate is melted, dip each coconut shape into the chocolate. Allow the chocolate to harden by placing the pieces back in the refrigerator for 5–10 minutes.
  8. Store in the refrigerator for up to 1 week.

*Note: If you use sweetened shredded coconut, omit the maple syrup and add just a little more coconut milk.

Rosemary Artisan Sourdough Bread

Do you love the smell of fresh baked bread? We do too! This recipe is incredibly simple and easy to make, especially if you prepare it the day before baking it! You could speed up this recipe by increasing the amount of yeast, but we recommend letting it sit overnight and taking advantage of the benefits of sourdough fermentation.

Did you know sourdough bread is healthier for you than even commercial whole grain breads? Here’s why: The outer coating on wheat kernels (also known as the bran) contains a substance called phytic acid. These phytic acid molecules do 2 things:

  1. They inhibit enzymes that are needed for the breakdown of proteins and starches in the stomach. The lack of these enzymes in our stomachs often causes digestive issues (including a wheat or gluten intolerance).
  2. They bind with other minerals, such as calcium, magnesium, iron, and zinc, which makes these important nutrients unavailable to us.

However, as wheat flour and water sit, a reaction called fermentation occurs, and the wild yeast and lactobacillus (lactic acid bacteria) in the leaven neutralize the phytic acid, as the bread proves through the acidification of the dough. This prevents the effects of the phytic acid and makes the bread easier for us to digest. The sourdough bacteria pre-digest the flour, which releases the micronutrients and makes them available to us. This whole process takes place as you let the bread sit on your counter for several hours. Sourdough bread also has a low glycemic index and takes longer to digest, so it won’t affect your blood sugar like ordinary bread.

The rosemary essential oil in this recipe is enough to provide a delightful hint of the herb in every bite. Feel free to add the Italian seasoning, garlic powder, and black pepper if you want more of a savory taste.

Rosemary Artisan Sourdough Bread

  • Servings: 1 loaf
  • Time: 15 minutes active; 8–24 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 cups (180 g) whole wheat flour
  • 1 tsp. (6 g) salt
  • 1/2 tsp. (1.5 g) active dry yeast (increase to 2 1/4 tsp. (7 g) if you don’t want to wait all night)
  • 1 1/2 cups (360 ml) warm water
  • 3–4 drops rosemary essential oil
  • 1/4 tsp. (200 mg) Italian seasoning (optional)
  • 1/4 tsp. (800 mg) garlic powder (optional)
  • 1/4 tsp. (500 mg) black pepper (optional)
  • Fresh rosemary, roughly chopped, for garnish

Instructions:

  1. In a large bowl, stir the flour, salt, and yeast together. Add warm water and rosemary essential oil, and stir to combine. It’s fine if it looks like a shaggy mess or on the dry side.
  2. Cover the bowl with plastic wrap, and set at room temperature for 8–24 hours (it is done sitting when it looks wet and bubbly and has doubled in size).
  3. Turn dough out onto a well-floured surface, and gently pull it into a squarish shape. Sprinkle on Italian seasoning, garlic powder, black pepper, and fresh rosemary. Fold the corners in like an envelope; then flip the dough over and shape it into a ball. Let it rest for 30 minutes.
  4. In the meantime, put your baking dish with high sides (we used a dutch oven) in the oven, and preheat to 450°F (230°C).
  5. After the 30 minutes are up, flip the bread over (seam side up) or cut an “x” in the dough, sprinkle with fresh rosemary, and carefully place it in the hot dutch oven. Cover with the lid, and cook for 30 minutes.
  6. Remove the lid and continue cooking, uncovered, for 10–20 minutes, or until bread is golden brown.

This bread pairs well with our Italian Dipping Oil or this Healing Soup with Cilantro and Ginger.