Summer is coming into its own. And I want to cook something tasty and savory from greens and herbs collected and grown on my own plot or in the country.
We offer a recipe for green oil, which includes the simplest and most affordable ingredients. Despite the fact that it is easy and quick to prepare, the oil will become a favorite addition to salads and meat, potato and rice dishes.
You can sprinkle green oil on cubes of white or rye bread and dry them in the oven. This is an excellent addition to aromatic broth or hearty cabbage soup. Green butter can be spread on a loaf and bread for breakfast or lunch.
You can also get creative, play the role of a kitchen fairy and prepare this interesting recipe with unusual ingredients to please yourself, your family and friends.
Of course, such oil can be prepared all year round, since supermarkets and markets sell all kinds of greens. But still the most delicious and healthy is with the addition of greens grown with your own hands.
Vegetable-based green oil
Friends, I will not describe all the benefits of greens for human health; you already know that parsley, cilantro, dill, etc. contains a large amount of useful microelements and vitamins.
One could write how useful parsley or cilantro is for men, how much and what vitamins they contain, but I suggest going straight to the recipes, I hope you don’t mind?
This oil can be stored in the refrigerator for up to 14 days, so do not prepare it in large quantities. Moreover, the recipe can be repeated at any time, thanks to the availability of ingredients and low time investment.
For a glass of unrefined vegetable oil, you will need several bunches of greens. This can be green onions and young garlic, parsley and dill, cilantro and mint.
Greens must be chopped in a blender with a small amount of oil. Then the entire volume of oil is added to the blender. The mixture should be beaten well and then poured into a beautiful storage container.
For a special zesty note, add 2 cloves of garlic to the greens.
And if you want something unusual, then the oil can be prepared from herbs with the addition of spices. For example, blend green onions, dill, rosemary and thyme with the addition of black pepper in a blender.
Do you like spicy oil? Then hot red pepper is added to the greens.
You can add fresh anise and fennel, marjoram and lovage, basil and watercress, as well as any spices to your taste, to the oil.
If you like to cook, then it will not be difficult for you to select greens specifically for salads, fish and meat, and then chop them for green oil.
Adjust the thickness of the green oil yourself. There are no restrictions here. If you like it thick, then put more greens in the blender. If you want a light salad dressing, then reduce the amount of greens, but use more vegetable oil.
Green butter can be prepared in a variety of bases. This can be unrefined sunflower oil, olive and corn oil, as well as various original oils such as mustard.
Do not forget that they have a pungent taste and aroma. Still, new spicy and piquant notes will not interfere with them; on the contrary, their taste will reveal itself in a new way, and the dishes to which you add them will also acquire a new taste.
Naturonic "Flavoteka" green oil 12 ml.
Natural native green oil “Naturonic Flavoteka” 12 ml.
Compound:
Rhododendron adamsii native oil, Trifolium pretense native oil, Cinnamomum cassia Blume native oil, Mentha piperita native oil, Caryophyllus aromaticus native oil, Eucalyptus globulus native oil, menthol.
Intensive action:
- for pain;
- for inflammatory processes, acute respiratory viral infections and influenza;
- for herpes and infectious processes;
- for wounds, burns and insect bites.
Directions for external use: apply the oil to the fingertips and massage into areas of pain, inflammation, and problem areas on the skin.
Method of use for the prevention of ARVI and influenza: instill 2 drops of green oil into each nasal passage once a day.
For inflammatory processes in the nasal cavity, nasal congestion, flu and infectious processes: instill 2 drops into each nasal passage 3 times a day.
For inflammatory processes in the ear: instill 1 drop into each ear.
For toothache: apply 2 drops of green oil to a cotton swab and apply to the painful tooth, covering the area of the gum adjacent to the tooth.
For night leg cramps: rub 3 drops into the problem area of the calf muscle.
For herpes: apply 3 drops of oil to a cotton swab and apply to the inflamed area.
For purulent sore throat: drop 3 drops into the throat 3 times a day.
For nail and toe fungus: apply 2 drops to the problem area 2 times a day. Course – 5 days.
For candidiasis, inflammatory processes of the female genitourinary system, endometriosis, sexually transmitted infections: add 3 drops of green oil to 1 tbsp. spoon of vegetable oil, mix. Moisten the tampon with the prepared mixture. Use once a day for 5 days.
Douching for inflammatory, infectious, tumor processes of the genitourinary organs: dissolve 5 drops of green oil in 100 ml of purified water (use for douching).
Green oil effectively eliminates all types of pain (headache, muscle, rheumatic), is used for herpes, insect bites, purulent processes on the skin, frostbite, eczema, infectious and inflammatory processes, as drops in the nose and ears, for the prevention of the influenza virus, fungal infections of nails and fingers and toes, with dry calluses, spurs in the heels, ulcers.
Green oil is a universal natural safe remedy that begins to act from the first minutes. Its biological activity is adequate to the cells of the body, has maximum transdermal activity, therefore it is successfully used for rheumatic and muscle pain, internal hemorrhages, suppuration, ligament rupture, etc.
Green oil has powerful antiviral activity, eliminates the growth and reproduction of fungus, including candida. Natural green oil is used:
- for headaches, vascular spasms;
- for all types of pain;
- for rheumatic pain, arthrosis;
- for muscle pain, muscle cramps;
- with ulcers, bruises, contusions;
- for influenza, ARVI (as drops in the nose, ears, inhalations);
- for external dermatoses, infections, fungi; - for toothache;
- for pain in the lower back and back of any origin;
- for joint pain;
- for bruises, wounds, damage to the musculoskeletal system;
- with frostbite, numbness of the limbs;
- for infection and inflammation of the throat, purulent sore throat;
- with an oral infection;
- with a strong cough;
- with a gag reflex;
- for fainting conditions (used as nasal drops or snuff);
- for insect bites;
- for non-healing wounds;
- with neuralgia of various origins.
Contraindications: individual intolerance to the components of the product.
Butter green butter
There is nothing complicated in this recipe either. High-quality butter is mixed with your favorite herbs, and a tasty and healthy product is ready for sandwiches, fried and boiled potatoes, vegetables, side dishes, dumplings and dumplings.
Prepared greens (preferably well dried) can be finely chopped by hand or lightly chopped in a blender. Then mix the green mass with softened butter and grind thoroughly.
If desired, you can add salt, white or black pepper, and garlic to the oil. Green oil is stored in the refrigerator.
Choose a set of greens according to your preferences in the same way as for vegetable oil. Green butter based on butter can be frozen in briquettes or in small molds. Therefore, housewives often prepare it in sufficient quantities so that this original product is always at hand.
Do not prepare green oil using a spread, as its benefits are questionable, and the taste leaves much to be desired.
How to prepare “Green vegetable oil” step by step with photos at home
To prepare green oil, prepare fresh parsley and dill, unrefined sunflower oil.
Chop parsley and dill (1 large bunch each) with a knife. Place in a bowl. Add 1 tsp. mixture of peppers and salt.
Pour in 200 ml unrefined sunflower oil. Mix. If you wish, you can beat the greens with oil with an immersion blender, then the mass will become more homogeneous, but do not turn the greens into “porridge”.
You can put the green oil in a jar, close the lid and store it in the refrigerator. You can put the green butter in molds and freeze. Butter does not freeze well and when you take the mold out of the freezer, it immediately begins to melt.
Blanks and semi-finished products significantly save the working lady’s time. I want to feed my family deliciously, but at the same time I realize that I have no time for lengthy cooking. I’m not very good with real semi-finished products (industrial ones), but I often make mini-prepares at home that help me quickly prepare lunch or dinner. Such preparations include frozen and already chopped vegetables, herbs, fruits, and some types of oil. As a rule, I prepare such preparations in the summer, and they are stored in the refrigerator for quite a long time, which is very convenient. I have a recipe for aromatic green butter. How to use and prepare it? This green oil with garlic and fresh herbs will help you out when preparing lunch, dinner and even breakfast. I use it when preparing fillings for pies and pancakes, all types of steak (fish, meat, poultry), mashed potatoes, roasts, and other dishes.
Red Capsicum Oil
100 g butter or margarine, 30 g red capsicum (canned), a little onion, salt.
To the ground butter, add the capsicum, grated through a sieve, chopped onion, and season with salt.
Series of messages “Salads, appetizers”:
Part 1 - Recipes for the New Year Part 2 - Eggplant salad ... Part 28 - Appetizer "Wildflowers" Part 29 - Salad "Buffet" Part 30 - Recipes for butter-based oils
How to make “Green Butter” with dill and garlic
Number of servings: 6
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Cooking time: 3 minutes
Additional equipment: blender with bowl and cling film
List of ingredients:
- 150 g butter
- small bunch of dill
- 1 clove of garlic
- 1 tbsp. freshly squeezed lemon juice
- salt
Steps to prepare green oil
Step No. 1. Place the dill without stems in a blender bowl and grind at medium speed along with lemon juice. Lemon juice is needed so that the greens retain their beautiful emerald color and do not turn black.
Cooking tip: You don’t have to make dill butter; you can get creative and use different herbs, spices and other ingredients. For example, thyme, rosemary, which goes perfectly with fish dishes, parsley, add grated hard cheese, lime juice, red pepper, dried tomatoes and so on.
Step No. 2. Add butter, previously softened to room temperature, (but not melted) and garlic to the bowl of chopped herbs, season with salt and, if desired, freshly ground pepper!
Step No. 3. Place the butter on cling film and roll into a sausage. Then put it in the freezer.
Now you can take out the butter with herbs at any time, cut a “puck” directly through the film, remove any remaining film and serve or use it to prepare a dish.
>> PS: If you liked the Green Butter recipe, save it to Pinterest to make anytime. To save the material, click on the photo and click on the “Save to Pinterest” button.
I'm sure your family and friends will be pleasantly surprised!
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Your Yulianna Pliskina ©
Thank you for providing dairy products to prepare my healthy meals.
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How to make crayfish oil
500 g shells (40 - 50 crayfish), 100 g butter, 100 g tomato puree.
Lightly dry the boiled crayfish shells, add butter and a small amount of tomato puree to improve the color, then crush in a mortar. Place the resulting mass in a saucepan and fry on the stove at a temperature of 100 - 105 ° C until the fat turns reddish-yellow, then pour in hot water, let the mixture boil, then set it aside on the edge of the stove for 25 - 30 minutes and strain. When the fat that has floated to the surface has hardened well, carefully remove it and scrape off the underside of the layer with a knife.
