Forgotten linseed oil? Due to the boom of Italian olive oil and fortified spice oils in recent years, a type of oil has been forgotten that deserves much more attention: the versatile linseed oil. Read more about the health effects of linseed oil and its use in the kitchen.
Linseed oil: healthy and versatile
The linseed oil extracted from the seeds of flax is not only a healthy and tasty enrichment for any kitchen, but is also used for wood preservation, as a coloring and preservative and in cosmetic products. Does not sound that good? But it is. Because with its extraordinary nutty, slightly hay-like flavor, linseed oil is a real alternative to perennial olive or sunflower oil. Since linseed oil should not be heated, there are numerous linseed oil recipes for salads, cold foods and cottage cheese.
Linseed oil: omega-3 fatty acid supplier
Not only is flaxseed oil rich in omega-3 fatty acids, it also has many health benefits: it is said to have a positive effect on cholesterol and the immune system, on depression, hyperactivity, during menopause and even on Help with cancer therapy and be good for the skin and all other organs. The intestinal flora also benefits from the mucilage contained in linseed oil. As a home remedy, the versatile oil has long been used for coughing and hoarseness. Linseed oil has a healthy effect all around.
Production and storage of linseed oil
Linseed oil is made from flaxseed, the mature seed of flax. For this, the flax seeds are pressed either hot or cold. Gentler is the cold pressing, as this most vitamins and nutrients are preserved and so the linseed oil is really healthy.
However, no matter how it is pressed, the high-quality natural product has one drawback: Due to the high content of omega-3 fatty acids, it oxidizes quickly on contact with air and becomes bitter. Linseed oil therefore has a relatively low shelf life of about two months. It should be kept cool and dark, if possible in the refrigerator and at best even in the freezer compartment. Because of its low melting point, linseed oil can be easily stored at temperatures down to -20 degrees without hardening.
Use of linseed oil
However, linseed oil tastes best fresh, so it is advisable to buy only small vials of the golden-yellow liquid. Even if the nutty taste is not for everyone, you should have tried the healthy oil at least once. Given the many different recipes with linseed oil, we have prepared both a classic for inexperienced as well as a more exotic dish for die-hard linseed oil fans. The recipes are each designed for two people.
Classic: linseed oil with quark and jacket potatoes
Because of its nutty flavor, linseed oil is particularly suitable for light sulfur-containing foods such as cheese, fish, yoghurt, eggs or quark. A traditional recipe from Lusatia and the Spreewald is linseed oil with jacket potatoes and herb quark. It only needs a few ingredients and about 30 minutes time.
- 6 medium potatoes
- 500 g quark
- 1 onion
- 1/2 cup of milk
- Fresh chives
- 4 tablespoons of linseed oil
- salt and pepper
Peel the potatoes and cook in salted water. In the meantime stir the quark with the milk (alternatively also sour cream) and the linseed oil creamy. Chop onion and chives, add salt and pepper. Peel the boiled potatoes and serve with the quark. This fits a fresh salad - of course, with Leinöldressing.
Healthy and exotic: fruit salad with linseed oil
Especially in winter, it is not so easy to get enough vitamins and nutrients. This fruit salad offers with tropical fruits, nuts and linseed oil a true vitamin bomb. It is also a tasty alternative to chocolate and chips.
- 1 apple
- 1 pear
- 2 tangerines
- 1 orange
- 1 grapefruit
- ½ mango
- 30 g walnuts (without peel)
- 1-2 tablespoons of linseed oil
Peel the orange, mandarin and grapefruit first and remove the white skin between the pieces. The mandarin slices are completely cut into the salad, orange and grapefruit pieces are cut once in the middle. The juice that escapes should, if possible, also end up in the salad. Then thoroughly wash the apple and the pear, pebble and cut into bite-sized pieces. Peel, core and dismember the mango.
Mix all ingredients in a bowl. Coarsely chop the walnut kernels and sprinkle over the fruit. Finally, according to taste, mix the linseed oil with the salad.