EO-Flavored Water: Cranberry Orange

It’s cranberry season, and this flavor is sure to change up your water. Because cranberries are pretty tart, we recommend adding a little bit of orange juice to the water as well. To make this water flavoring, just cut a few cranberries in half with a knife, and add them to your water along with a little orange juice (or squeeze a couple orange slices and drop them in) and a drop of orange essential oil. Shake well before drinking.

If you don’t like the tartness of cranberries, you can always freeze them and add them to the water to act as decorative ice cubes instead.

Guidelines for Adding Essential Oils to Your Water:

  • Make sure to use an essential oil–safe water bottle! Glass or metal cups, bottles, and straws work great. Plastic should be avoided, especially with cinnamon or citrus essential oils.
  • This Natural Essential Oil Emulsifier really helps disperse the oils throughout your water. Just add 1 drop of emulsifier for every drop of essential oil. If you don’t want to use the emulsifier, then remember to shake the bottle to mix in the oils before drinking. When taken internally, essential oils can irritate the mucous membranes—especially when concentrated on the surface of the water—so make sure to add an emulsifier or shake the bottle really well before drinking.
  • Remember, a little goes a long way! If you don’t know whether you’ll like the taste, start out small—dip a toothpick in the oil and swish it in your water (the more you dip, the more oil you’ll get). A good rule of thumb is 1 drop oil to 1–4 cups of water.
  • Safety Note: Essential oils are very concentrated, and it is easy to overload the body if adding oils to your water every day. Occasionally is fine, but make sure to give your body a break in between uses.

Cranberry Sauce & Cream Cheese Dip

Cranberry sauce is a popular Thanksgiving dish, but it is one of those items that is too often just eaten from a can. If you’ve never tried to make your own cranberry sauce, then make a goal to try it this Thanksgiving! It’s so easy and tastes infinitely better than what you get from a can. Plus, you can add essential oils to increase the already tasty flavor and health benefits!

Cranberry Sauce

  • Servings: 8–10
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (100 g) sugar
  • 1/4 cup (60 ml) honey
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) orange juice
  • 1 bag (12 oz.) fresh cranberries
  • 1 toothpick cassia or cinnamon essential oil
  • 1 drop orange essential oil

Instructions:

  1. Bring sugar, honey, water, and orange juice to a boil in a saucepan.
  2. Add cranberries. Bring to a simmer and cook, stirring occasionally, for about 10–15 minutes or until sauce thickens. Smash cranberries with the back of a spoon, if desired.
  3. Remove from heat, and allow to cool completely before stirring in the essential oils.
  4. Cover and refrigerate until ready to serve.


This cranberry sauce also makes a fantastic dip! If you have any left over after your Thanksgiving feast, spread it over some cream cheese, and set it out with some crackers. It’ll be gone before you know it!
If you only have a little left, you can always add some extra ingredients to make it spread a little further. Here are a few flavor combination ideas:

Basic Cranberry Cream Cheese Dip: leftover cranberry sauce, cream cheese. Spread cream cheese into a shallow bowl. Spread the cranberry sauce on top.

White Cheddar Cranberry Dip: leftover cranberry sauce, grated white cheddar cheese, cream cheese, fresh cranberries. Mix it all up, and heat in the oven until bubbly.

Cranberry Cream Cheese Salsa: leftover cranberry sauce, minced jalapeno pepper (seeds removed), 1 toothpick cilantro essential oil (or chopped fresh cilantro), 1 toothpick cumin essential oil, green onions, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

Crunchy Cranberry Dip: leftover cranberry sauce, celery, green onions, chopped walnuts, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

No matter how you enjoy your cranberry sauce, this recipe is a must-try this Thanksgiving!

Soft & Squishy Soap Jellies

Kids love how soft and squishy these soap jellies are! They are perfect for making bathtime and learning about hygiene fun. You may even want to try them out on yourself! They make a great sensory experience for all!

Soap Jellies

  • Servings: 12+
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 Tbsp. unflavored gelatin (about 2–3 small packets)
  • 3/4 cup (180 ml) distilled water
  • 1/2 cup (120 ml) Castile Soap
  • 30 drops essential oil (lavender, melaleuca, lemon, orange, and peppermint are good options)
  • Body-safe soap coloring (optional) (a drop or two of blue tansy essential oil is a natural way to get a nice blue color)
  • 1 tsp. (6 g) salt
  • Silicone mold or small soap mold
  • Small Spray Bottle of alcohol (optional)
  • 16 oz. PET Jar

Instructions:

  1. Place mold on a cutting board or cookie sheet or another flat, movable surface.
  2. Place water in a pan, and sprinkle the gelatin on the water. Allow gelatin to bloom for 5 minutes; then bring the water to a boil to dissolve the gelatin.
  3. Once boiling, remove from heat and add the castile soap, coloring, and essential oils. Stir gently until combined.
  4. Stir in the salt last. (Don’t skip this step! It makes a big difference!)
  5. Pour the mixture into your molds.
  6. You can get rid of air bubbles by spritzing the soap with a little alcohol from a small spray bottle.
  7. Place in the refrigerator until completely hardened.
  8. Store in a PET Jar in a cool, dry location (such as the refrigerator) for up to 1 week.

Harvest Turkey Sloppy Joes

These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!

Harvest Turkey Sloppy Joes

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
  • 1 Tbsp. (15 ml) coconut oil or avocado oil
  • 1 1/2 cups (210 g) diced butternut squash
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) tomato paste
  • 1 tsp. (2 g) mustard powder
  • 1 tsp. (2 g) ground cumin
  • 1/2 tsp. (1 g) paprika
  • 1 can (15 oz.) tomato sauce
  • 1 cup (245 g) canned pumpkin puree
  • 3–4 Tbsp. (45–60 ml) maple syrup
  • 2 Tbsp. (30 ml) apple cider vinegar
  • 1/2 tsp. (3 g) salt
  • 1–2 drops black pepper essential oil
  • 2 drops cumin essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
  2. If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
  3. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
  4. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
  5. Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.

Autumn Chocolate Brittle

This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.

Autumn Chocolate Brittle

  • Difficulty: Easy
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Ingredients:

  • Chocolate (your favorite bar, or use the recipe below)
  • Pinch of salt
  • 1–3 toothpicks cinnamon or cassia essential oil
  • 1–3 toothpicks clove essential oil
  • 1–3 toothpicks orange essential oil
  • Dried cranberries
  • Shelled pumpkin seeds (also called pepitas)
  • Pumpkin pie spice (optional)

Instructions:

  1. Line a baking sheet with parchment paper (you can spray or oil the baking sheet to help the parchment paper stick to the sheet), and set aside.
  2. Melt the chocolate, or make the recipe below.
  3. Add salt and essential oils to taste. Start with a toothpick of each oil, and keep adding until you like the taste.
  4. Pour the melted chocolate onto the parchment paper, and spread as thin as you like.
  5. Sprinkle the cranberries and pumpkin seeds over the chocolate to your liking.
  6. Sprinkle the chocolate with pumpkin pie spice for a little extra flavoring, if desired.
  7. Let the chocolate come to room temperature; then freeze it until it’s completely solid.
  8. Once solid, use a knife or your hands to break the chocolate into fragments.
  9. Store any leftovers in the freezer or the refrigerator.

Homemade Chocolate

  • Servings: 2–2 1/2 cups (480–600 ml) melted
  • Difficulty: Easy
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Ingredients:

  • 30 cocoa butter wafers (about 2.5 oz.)
  • 1/2 cup (60 g) cocoa or cacao powder
  • 2–4 Tbsp. (30–60 ml) maple syrup or powdered sugar
  • 3–4 Tbsp. (20–27 g) powdered milk (optional; omit if using maple syrup)

Instructions:

  1. Melt the cocoa butter wafers in a double boiler over medium heat.
  2. Once mostly melted, mix in the rest of the ingredients. Keep stirring until everything is fully melted and combined.
  3. Feel free to taste it and add more maple syrup or sugar if you want it sweeter.

For a healthy dark chocolate version: use cacao powder and maple syrup. Omit the powdered milk.
For a sweeter milk chocolate version: use cocoa powder, powdered sugar, and powdered milk.

Chunky Apple Cinnamon Muffins

Delight your tastebuds with the wonderful flavors of autumn that abound in these Chunky Apple Cinnamon Muffins!

Chunky Apple Cinnamon Muffins

  • Servings: 9–10
  • Difficulty: Moderate
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Muffin Ingredients:

  • 1 cup (120 g) white whole wheat flour
  • 1 Tbsp. (8 g) arrowroot powder or cornstarch
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 1/2 tsp. (1 g) allspice (optional)
  • 2 large eggs
  • 1/2 cup (142 g) plain greek yogurt
  • 1 tsp. (5 ml) vanilla extract
  • 1/3 cup (67 g) cane sugar or lightly packed brown sugar
  • 1/4 cup (60 ml) melted coconut oil
  • 2 cups (200 g) peeled and chopped apple (we used Granny Smith, but you could use sweeter apples)
  • 2–3 drops cinnamon or cassia essential oil
  • 1–2 drops clove essential oil
  • 1/2 cup (80 g) raisins (optional)
  • 1/2 cup (50 g) chopped walnuts (optional)

Cinnamon Topping Ingredients:

  • 3 Tbsp. (22.5 g) whole wheat flour
  • 1/4 cup (40 g) old-fashioned oats
  • 3 Tbsp. (37.5 g) coarse cane sugar or brown sugar (not packed)
  • 2 Tbsp. (24 g) coconut oil, plus more if needed
  • 1 toothpick cinnamon or cassia essential oil

Instructions:

  1. Preheat the oven to 350ºF. Grease a muffin tin.
  2. In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.
  3. In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.
  4. Melt coconut oil on the stove over low heat.
  5. While the coconut oil is melting, peel and finely chop the apples. Toss chopped apples in with the flour mixture. Stir to coat the apples with the flour mixture before they brown. This step helps with evenly dispersing the apples throughout the muffins.
  6. Pour wet ingredients and melted coconut oil into the flour/apple mixture. Add raisins and walnuts, if desired, and stir until just combined. Be careful not to overmix, or the muffins will turn out dense.
  7. Spoon the mixture into the muffin cavities, filling each one about 3/4 full.
  8. Cinnamon Topping: In another bowl, stir together the flour, oats, and coarse cane sugar or brown sugar. Add 2 Tbsp. (24 g) of coconut oil, and stir in a toothpick of cinnamon essential oil. Add a little more coconut oil if too dry or a little more flour or oats if too wet.
  9. Top each muffin with the cinnamon topping.
  10. Fill any empty cavities of the muffin tin with water to ensure even baking.
  11. Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.
  12. Allow muffins to cool for 5–10 minutes before eating.

Mini Pumpkin & Apple Candles

These mini pumpkin and apple candles make cute autumn decorations that double as essential oil diffusers. You’ll also love the sound of a real fire crackling and snapping as the wooden wicks burn!

Pumpkin & Apple Candles

  • Difficulty: Easy
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Ingredients & Supplies:

  • Mini pumpkins, gourds, squash, or apples
  • Wooden candle wicks (these can be found on amazon.com)
  • Beeswax Pellets
  • Essential oils (see blend suggestions below)
  • Small autumn-shaped cookie cutters (optional)
  • Sharp paring knife and/or pumpkin-carving tools

Instructions:

  1. Melt 1/3 cup (25 g) of beeswax pellets in a microwave, or use a double boiler. A DIY double boiler can be made by placing a heat-proof glass measuring cup in a pan of water. Place the beeswax pellets in the measuring cup, and heat over medium heat.
  2. While the beeswax is melting, cut out a hole in the pumpkin, gourd, squash, or apple. We used small autumn-shaped cookie cutters to start the cutting process and give the holes some character. We found pumpkin-carving tools helpful for carving holes in the mini pumpkins.
  3. Once you have the holes cut out, set up the wood wicks inside, and cut to about 1/2″ (1 cm) above the pumpkin or apple. You’ll want to double up the wood wicks (2 per candle) for the best continuous flame.
  4. Once your wicks are cut, soak them in the melted beeswax for 5–10 minutes as you keep the beeswax hot.
  5. Pull out the candle wicks, and place them on a paper plate. Match up the pairs (according to size) and place them in the candle wick holders that came with the wicks. Then place them in the pumpkins/apples, and pack beeswax pellets around them to hold them in place and fill the holes.
  6. Add 15 drops of essential oil to each candle (see blend suggestions below). Then pour the melted beeswax into each candle until all have been filled.
  7. Allow candles to cool before using.

Essential Oil Blend Suggestions:

Pumpkin Spice:
6 drops cinnamon*
4 drops ginger
4 drops clove
2 drop cardamom
Autumn Zest:
6 drops orange
4 drops lemon
3 drops cinnamon*
3 drops clove
Spiced Cider:
6 drops orange
5 drops cinnamon*
3 drops ginger
Spicy Citrus:
4 drops orange
4 drops cinnamon*
3 drops lemon
2 drops bergamot
2 drops clove
Stress Less:
4 drops lemon
4 drops orange
4 drops clove
4 drops cedarwood
Holiday Glow:
3 drops cinnamon*
7 drops fir
5 drops orange

*Cassia can be used instead of cinnamon.
You can also use the essential oil autumn blends we used in our room sprays. Just double the recipes for use in the candles.

Safety Note: Make sure to keep an eye on these candles while they are burning or place them in a heat-proof (or candle-approved) glass container while burning.


Black Bean Chili and Rosemary Cornbread

This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.

Black Bean Chili

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 tsp. (10 ml) olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
  • 3 cloves garlic, minced
  • 1 lb. (450 g) organic, grass-fed ground beef
  • 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
  • 2 (14.5 oz.) cans black beans, drained and rinsed
  • 2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
  • 3 Tbsp. (45 ml) tomato paste
  • 1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
  • 2 tsp. (5 g) unsweetened cocoa or cacao powder
  • 2 Tbsp. (16 g) chili powder
  • 2 tsp. (4.5 g) paprika
  • 1/2 tsp. (2.5 g) kosher salt, or to taste
  • 2 cups (480 ml) beef broth
  • 2–3 drops cumin essential oil
  • 1 drop black pepper essential oil
  • 1 drop coriander essential oil

Optional Toppings:

  • Grated cheese
  • Sour cream
  • Avocado slices
  • Green onions
  • Cilantro
  • Hot sauce

Instructions:

  1. Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
  2. Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
  3. In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
  4. Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

  • Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
  • Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
  • Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.

Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.

Rosemary Cornbread

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 6 Tbsp. (85 g) butter
  • 1 cup (155 g) cornmeal
  • 3/4 cup (90 g) flour
  • 1 Tbsp. (12.5 g) sugar
  • 1 1/2 tsp. (7 g) baking powder
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 2 large eggs
  • 1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
  • 1–2 drops rosemary essential oil

Instructions:

  1. Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
  2. If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
  5. Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
  6. Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
  7. Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  8. Remove the cornbread from the oven, and let it cool for 10 minutes before serving.

EO-Flavored Water: Rosemary Lemon

Though not a common water flavoring, this rosemary lemon combination is delightful! The subtlest rosemary flavor will be achieved by adding a sprig of fresh rosemary with a drop of lemon essential oil. However, you can achieve a stronger rosemary flavor by dipping a toothpick in rosemary essential oil and placing the toothpick in your water bottle along with a drop of lemon essential oil or lemon slices. Shake well, or stir the toothpick in before drinking.

Safety Note: Rosemary essential oil should be avoided during pregnancy. It is not for use by people with epilepsy and should be avoided if dealing with high blood pressure.

Guidelines for Adding Essential Oils to Your Water:

  • Make sure to use an essential oil–safe water bottle! Glass or metal cups, bottles, and straws work great. Plastic should be avoided, especially with cinnamon or citrus essential oils.
  • This Natural Essential Oil Emulsifier really helps disperse the oils throughout your water. Just add 1 drop of emulsifier for every drop of essential oil. If you don’t want to use the emulsifier, then remember to shake the bottle to mix in the oils before drinking. When taken internally, essential oils can irritate the mucous membranes—especially when concentrated on the surface of the water—so make sure to add an emulsifier or shake the bottle really well before drinking.
  • Remember, a little goes a long way! If you don’t know whether you’ll like the taste, start out small—dip a toothpick in the oil and swish it in your water (the more you dip, the more oil you’ll get). A good rule of thumb is 1 drop oil to 1–4 cups of water.
  • Safety Note: Essential oils are very concentrated, and it is easy to overload the body if adding oils to your water every day. Occasionally is fine, but make sure to give your body a break in between uses.

Essential Oil Spotlight: Siberian Fir

Siberian fir (Abies sibirica) essential oil is steam-distilled from the needles and twigs of the tree. It has a fresh, woody, earthy, sweet scent.

Some properties of this oil include analgesic, antiarthritic, anticatarrhal, antiseptic (pulmonary), expectorant, and stimulant.

Siberian fir is found throughout the cold taiga forest in northern Eurasia and North America. Though highly regarded for its fragrance, the fir tree has been prized through the ages for its medicinal virtues in regards to respiratory complaints, fever, and muscular and rheumatic pain.

Fir creates the symbolic effect of an umbrella protecting the earth and bringing energy in from the universe. At night the animals in the wild lie down under the tree for the protection, recharging, and rejuvenation it brings them.

Today, Siberian fir essential oil is commonly used for bronchitis, bursitis, cartilage inflammation, cleaning, emotional balance, energizing, frozen shoulder, furniture polish, massage (soothing), muscle fatigue, muscle pain, overexercised muscles, relaxing, and sprains. Fir may also be beneficial for reducing aches/pains from colds and the flu, fighting airborne germs/bacteria, arthritis, asthma, supporting the blood, bronchial obstructions, coughs, fevers, oxygenating the cells, rheumatism, sinusitis, and urinary tract infections.

Siberian fir essential oil affects the respiratory system.

Applications of Siberian Fir Essential Oil and Safety Data

Topical Application: Siberian fir essential oil can be used neat (with no dilution). Dilute with carrier oil for children or those with sensitive skin. Apply to reflex points and/or directly on area of concern.
Aromatic Application: Diffuse, or inhale the aroma of Siberian fir essential oil directly. The aroma of Siberian fir creates a feeling of grounding, anchoring, and empowerment. It can stimulate the mind while allowing the body to relax.
Internal Application: Siberian fir essential oil can be taken internally via capsule or beverage. Try diluting 1 drop of Siberian fir essential oil in 1 tsp. (5 ml) honey or 4 oz. (125 ml) of beverage (such as non-dairy milk). It is not to be used for children under 6 years of age and should be used with caution and in greater dilution for children over 6 years of age.
Safey Note: This oil can irritate sensitive skin.

5 Ways to Use Siberian Fir Essential Oil

1. Diffuse
Siberian fir is both stimulating and relaxing, which can leave the body feeling refreshed and grounded. Try these blends in your diffuser when you feel the need to be a little more grounded, energized, or relaxed:

2. Add to a Body Salve
Due to its anticatarrhal and expectorant properties, Siberian fir is great for respiratory issues. Its analgesic and antiarthritic properties make it a good oil to use on muscles and joints. Siberian fir is also helpful for cuts and scrapes due to its analgesic and antiseptic properties. Try adding Siberian fir essential oil to the following coconut oil salve, or use one of the blends below.

Coconut Oil Salve

  • Servings: Yield=1/4 cup (60 ml)
  • Difficulty: Easy
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Ingredients & Supplies:

Instructions:

  1. Melt the beeswax in a double boiler.
  2. Once the beeswax is melted, add the coconut oil. Remove from heat once melted. Allow to cool.
  3. When cool, add the essential oil, and use a hand blender to combine. Blend on high for several seconds until well incorporated and creamy.
  4. Spoon the cooled cream into sealable glass containers. The salve is ready to use.
  5. If using for cuts and scrapes, avoid contaminating the cream with stray bacteria—try not to touch it directly with your hands. Instead, use a cotton swab or clean tissue to apply it to a wound.

Essential Oil Blends:

Muscles:
6 drops Siberian fir
4 drops rosemary
4 drops black pepper
Respiratory:
6 drops Siberian fir
4 drops eucalyptus
3 drops peppermint
2 drops sandalwood
Cuts and Scrapes:
5 drops Siberian fir
5 drops melaleuca
5 drops frankincense
5 drops lavender

3. Use in Furniture Polish
Siberian fir is a great oil to add to natural furniture polish that can be used for wood, leather, stainless steel, and other metals. It polishes woods and metals, softens leather, removes sticky residue, and more.

Furniture Polish

  • Servings: Yield=2 Tbsp. (30 ml)
  • Difficulty: Easy
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Ingredients & Supplies:

Instructions:

  1. Add all ingredients to the spray bottle. Shake to combine.
  2. To use, shake and spray on rag, then rub onto any wood, metal, or leather surface needing polishing.

4. Add to Deodorant, Perfume, or Room Spray

Siberian fir smells so good and its scent is so grounding; it is a great oil to add to deodorant, perfume, or a room spray. Simply add one of the following blends to this soft deodorant recipe, this hard deodorant recipe, this room spray recipe, or this perfume recipe.

Oriental Nights:
7 drops frankincense
5 drops Siberian fir
3 drops orange
Rejuvenate Yourself:
5 drops Siberian fir
5 drops lavender
Sweet Sunrise
7 drops Siberian fir
4 drops rosemary
3 drops bergamot

5. Open Airways with a Steam Facial Bath
Because it contains expectorant and anticatarral properties, Siberian fir is great to use for respiratory issues, especially a stuffy nose. Try this recipe for a steam facial bath to help open your airways:

Open Airways:
5 drops Siberian fir
5 drops eucalyptus
5 drops melaleuca
Mix essential oils in a sample bottle, and then add 1 drop (2–3 bottle taps) to a bowl full of steaming hot water. Put a towel over your head to trap the steam, and lean over the bowl (don’t let your face touch the hot water). Breathe deeply for several minutes. Repeat every hour as needed over the course of a day or two to help relieve sinus congestion.

Source:
Modern Essentials™: The Complete Guide to the Therapeutic Use of Essential Oils, 9th Edition, p. 112.