John Myers
Linseed oil is supposed to be healthy. What is the best way to use it? Is it also suitable for cooking?
Linseed oil is considered a very high-quality vegetable oil because it is rich in omega-3 fatty acids. Due to their chemical composition, these fatty acids do not tolerate high temperatures. Linseed oil is therefore not suitable for frying and is best used in cold dishes, e.g. for salad and raw vegetable dressings and dips.
The combination with quark and potatoes is classic. If you eat muesli (with yoghurt or quark) or smoothies, you can add a spoonful of linseed oil without noticing the taste.
You can also add linseed oil to vegetable or rice dishes to refine them. With these warm dishes, it is best to only pour the oil over the food once you have your portion on the plate. The temperatures are no longer so high that it would be detrimental to the quality of the oil.
You should always store linseed oil in the refrigerator and use it up within about 4-6 weeks. If stored for too long, the oil quickly becomes very bitter. Therefore, it makes sense to only buy linseed oil in small quantities. For larger bottles, you can freeze some of the oil if necessary to extend the shelf life.
