Flaxseed (Linseed)

Linum usitatissimum

Origin / Harvest:

USA / September-October
Canada / September-October
South America / March-April

Description & History

Flax (a.k.a linseed) has been grown since the beginnings of civilization and people worldwide have celebrated its usefulness throughout the ages. The first recorded uses of flax come from Babylon where it was cultivated as long ago as 5000 B.C. It was mentioned for its medicinal qualities as early as 650 B.C. by Hippocrates. Over the centuries, flax cultivation spread across Europe, Africa, Asia and finally to North America.

The world's leading producers of edible flaxseed are Canada, Argentina, China and India. Canada currently produces roughly 40% of the world's total flax production and is the major exporter.

Edible flaxseed is available in brown and golden varieties. Brown flaxseed is the most widely used of the two. Golden flaxseed is a hybrid form of the common brown flaxseed and preferred by some for its more velvety, buttery taste and texture.

Uses

With its many industrial uses, it is only in recent years that there has been a resurgence in flaxseed as a food product. Taste – a pleasant, nutty flavor – is one reason. An excellent nutrition profile is another. Rich in omega-3 oils and soluble fiber, flaxseed is also well-suited for diabetic and low cholesterol diets. Flaxseed is an excellent addition to any baked product for a wholesome blend of nutty flavor and nutrients. It can also be used as a topping or blended into yogurts, shakes, and granola.

Where the nutrition and flavor of flaxseed is desired without the seeds, ground flaxseed is the perfect solution. One teaspoon of ground flaxseed and three tablespoons of water can serve as a replacement for 1 egg in baking or vegan recipes. Because it is difficult to thoroughly chew the whole seed, consuming ground flaxseed also allows one to receive the highest nutritional benefit. Ground flax is more susceptible to oxidation than its whole seed counterpart.

Nutrition

Brown and golden flaxseed are considered to be nutritionally equivalent. Flaxseeds overall are an excellent source of the omega-3 essential fatty acid alpha-linoleic acid (ALA), as well as phytoestrogens known as lignans. Lignans have been shown to lower cholesterol and prevent high blood pressure. Flaxseed is a very good source of dietary fiber, magnesium, potassium, and manganese. It is also a good source of the minerals phosphorus, iron, and copper.