- 1). Pour the distilled water into a small saucepan and add the cinnamon essential oil. Heat over low heat for about 2 to 3 minutes or until warm.
- 2). Add the fennel essential oil and heat for an additional 2 minutes. Remove the saucepan from the heat and set aside for about 15 minutes or until completely cooled.
- 3). Stir the contents of the saucepan with a wooden spoon or a disposable stirrer and transfer the final mixture to a sterilized glass bottle. Store in a cool, dry place for 24 hours before first use.
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