raynedanser
Active Member
- Joined
- Nov 30, 2011
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Is there a rule of thumb regarding how much EO to use in a recipe? Or a general reference page somewhere? For instance, I want to do a batch with lavender EO, but want to be sure I use enough without using too much.
(Or if this is something one of the calculators could help with, could someone please explain to me how to use those/read them instead of just telling me to use it?)
(Or if this is something one of the calculators could help with, could someone please explain to me how to use those/read them instead of just telling me to use it?)