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- Mar 18, 2010
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hi all,
i am doing aromatherapy training at the moment, and in my course we are being taught to use a 2% or 3% dilution for massage blends, for example 6 or 9 drops (in total) in 20ml carrier oil.
i just ordered a book "the complete book of essential oils and aromatherapy" by valerie ann worwood, which has loads of oil blends and recipes in it.
i am just a little concerned because the concentration of oils she recommends seems to be very high, for example for her "workaholics massage formula" she recommends 5 drops of neroli, 10 drops lavender, 5 drops geranium and 10 drops lemon, diluted in 2 tablespoons vegetable oil. she suggests using a dilution of 5 drops per 1 teaspoon of base oil.
i was just wondering what experienced practitioners think about this? would it be possible to reduce the quantities and still get the benefits?
also, there is a whole chapter in the book about using essential oils in cooking, including ylang ylang, jasmine, lemon, clove, rose, geranium, melissa, and peppermint among many others... i have been taught to NEVER ingest essential oils but this book says go ahead and put them in food!?
again, i am just interested in what experienced aromatherapists think, as i am only in the early stages of training. am going to have a chat with my teachers about it too and see what they say too, but any guidance would be gratefully received!
blessings and many thanks
xxx
i am doing aromatherapy training at the moment, and in my course we are being taught to use a 2% or 3% dilution for massage blends, for example 6 or 9 drops (in total) in 20ml carrier oil.
i just ordered a book "the complete book of essential oils and aromatherapy" by valerie ann worwood, which has loads of oil blends and recipes in it.
i am just a little concerned because the concentration of oils she recommends seems to be very high, for example for her "workaholics massage formula" she recommends 5 drops of neroli, 10 drops lavender, 5 drops geranium and 10 drops lemon, diluted in 2 tablespoons vegetable oil. she suggests using a dilution of 5 drops per 1 teaspoon of base oil.
i was just wondering what experienced practitioners think about this? would it be possible to reduce the quantities and still get the benefits?
also, there is a whole chapter in the book about using essential oils in cooking, including ylang ylang, jasmine, lemon, clove, rose, geranium, melissa, and peppermint among many others... i have been taught to NEVER ingest essential oils but this book says go ahead and put them in food!?
again, i am just interested in what experienced aromatherapists think, as i am only in the early stages of training. am going to have a chat with my teachers about it too and see what they say too, but any guidance would be gratefully received!
blessings and many thanks
xxx