Linseed oil – effect and healthy recipes

Forgotten linseed oil? Due to the boom in Italian olive oil and enriched seasoning oils in recent years, one type of oil has been forgotten that actually deserves much more attention: the versatile linseed oil. Read more about the health effects of linseed oil and its use in the kitchen here.

Linseed oil: Healthy and versatile

The linseed oil obtained from the seeds of  flax  is not only a healthy and tasty enrichment for every kitchen, but is also used to protect wood, as a dye and preservative and in cosmetic products. Doesn’t that sound delicious? But it is. Because with its extraordinary nutty, slightly hay-like taste, linseed oil is a real alternative to eternal olive or sunflower oil.

Since linseed oil should  not  be heated, there are numerous linseed oil recipes for salads, cold dishes and quark.

Linseed oil: supplier of omega-3 fatty acids

Due to its very high proportion of omega-3 fatty acids, flaxseed oil is not only tasty, but also has many health benefits: It is said to have a positive effect on cholesterol levels and the immune system, in depression, hyperactivity, during menopause and  even in help with cancer therapy and be good for the skin and all other organs.

The intestinal flora also benefits from the mucilage present in linseed oil.

The versatile oil has long been  used as a  home remedy  for coughs and hoarseness  . All in all, linseed oil has a healthy effect.

Production and storage of linseed oil

Flaxseed oil is made from flaxseed, the mature seeds of flax. For this purpose, the flaxseeds are pressed either hot or cold. Cold pressing is gentler  ,  as most of the vitamins and  nutrients  are preserved and the linseed oil becomes really healthy.

However, no matter how it is pressed, the high-quality natural product has one disadvantage: 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  short shelf life  of around two months.

It should   be kept cool and dark, if possible in the refrigerator and ideally even in the freezer. Because of its low melting point, linseed oil can be stored at temperatures as low as -20 degrees without becoming hard.

use of linseed oil

However, linseed oil tastes best fresh, so it is advisable to only buy small bottles of the golden-yellow liquid. Even if the nutty taste is not for everyone, you should try the healthy oil at least once.

Given the many different recipes using flaxseed oil, we have prepared both a classic for the inexperienced and a more exotic dish for die-hard flaxseed oil fans. Each recipe is designed for two people.

Classic: linseed oil with quark and boiled potatoes

Because of its nutty taste, linseed oil goes particularly well with slightly sulphurous dishes such as cheese, fish,  yoghurt , eggs or quark. A traditional recipe from Lusatia and the Spreewald is linseed oil with boiled potatoes and herb quark. All you need is a few ingredients and about 30 minutes.

  • 6 medium  potatoes
  • 500 g Quark
  • 1 onion
  • 1/2 cup  milk
  • Fresh Chives
  • 4 tbsp linseed oil
  • salt and pepper

Peel the potatoes and boil them in salted water. In the meantime, stir the quark with the milk (alternatively also sour cream) and the linseed oil until creamy. Finely chop the onion and chives and add, season with salt and pepper. Peel the boiled potatoes and serve with the quark. A fresh salad goes well with this – of course with linseed oil dressing.

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   a real vitamin bomb with tropical fruits, nuts and linseed oil. It is also a delicious alternative to  chocolate  and chips.

  • 1 apple
  • 1 pear
  • 2 tangerines
  • 1 Orange
  • 1 Grapefruit
  • ½ Mango
  • 30 g walnuts (without shell)
  • 1-2 tbsp linseed oil

First peel the orange, tangerines and grapefruit and remove the white skin between the pieces. The tangerine slices may be completely in the salad, orange and grapefruit pieces are cut once in the middle. The  juice that escapes should also end up in the salad if possible. Then wash the apple and pear thoroughly, stone them and cut them into bite-sized pieces. Peel, core and chop the mango.

Mix all ingredients in a bowl. Roughly chop the walnuts and sprinkle over the fruit. Finally, according to taste, mix the linseed oil into the salad. Enjoy your meal!

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