Common Flax Seed or Linseed

Common Flax Seed or Linseed

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Common Flax Seed or Linseed

Price for Package of 50 seeds.

Flax (also known as common flax or linseed), with the binomial name Linum usitatissimum, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop that is grown in cooler regions of the world. In addition to referring to the plant itself, the word "flax" may refer to the unspun

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Common Flax Seed or Linseed (Linum usitatissimum)

Price for Package of 50 seeds.



Several other species in the genus Linum are similar in appearance to Linum usitatissimum, cultivated flax, including some that have similar blue flowers, and others with white, yellow, or red flowers. Some of these are perennial plants, unlike L. usitatissimum, which is an annual plant.




Flax is grown for its oil, used as a nutritional supplement, and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Flax fibers are used to make linen. The Latin species name usitatissimum means most useful.



The earliest evidence of humans using wild flax as a textile comes from the present day Republic of Georgia, where spun, dyed, and knotted wild flax fibers were found in Dzudzuana Cave and dated to the Upper Paleolithic, 30,000 years ago. Flax was first domesticated in the Fertile Crescent region. There is evidence of a domesticated oil-seed flax with increased seed size by 9,000 years ago from Tell Ramad in Syria. Use of the crop steadily spread, reaching places as far as Switzerland and Germany by 5,000 years ago (3,000 BCE). In China and India domesticated flax was cultivated by at least 5,000 years ago (3,000 BCE).

Flax was extensively cultivated in ancient Egypt, where temple walls had paintings of flowering flax and mummies were entombed in linen. Egyptian priests only wore linen, as flax was considered a symbol of purity. Phoenicians traded Egyptian linen throughout the Mediterranean, and the Romans used it for their sails. As the Roman Empire declined, so did flax production, but Charlemagne revived the crop in the 8th century CE with laws designed to publicize the hygiene of linen textiles and the health of linseed oil. Eventually, Flanders became the major center of the linen industry in the European Middle Ages. In North America, flax was introduced by the colonists and it flourished there. But by the early 20th century cheap cotton and rising farm wages had caused production of flax to become concentrated in northern Russia, which came to provide 90% of the world's output. Since then flax has lost its importance as a commercial crop, due to the easy availability of more durable fibers.

Flax seeds





Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds with inadequate water can cause bowel obstruction. In northern India, flaxseed, called (tisi or alsi), is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt.

Whole flax seeds are chemically stable, but ground flaxseed can go rancid at room temperature in as little as one week, although there is contrary evidence. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period; under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax and bread made with milled flax stored for four months at room temperature. Milled flax is stable to oxidation when stored for nine months at room temperature if packed immediately without exposure to air and light and for 20 months at ambient temperatures under warehouse conditions.



Linum usitatissimum seeds are mentioned in the Ayurveda and have been used in the traditional Austrian medicine internally (directly soaked or as tea) and externally (as compresses or oil extracts) for treatment of disorders of the respiratory tract, eyes, infections, cold, flu, fever, rheumatism and gout.

Nutrients and clinical research

Flax seeds contain high levels of dietary fiber as well as lignans, an abundance of micronutrients and omega-3 fatty acids (table). Studies have shown that flax seeds may lower cholesterol levels, although with differing results depending on the sex of the consumer. One study found results were better for women whereas a later study found benefits only for men. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast  and prostate cancers.

A study done at Duke University suggests that flaxseed may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels. There is some support for the use of flax seed as a laxative due to its dietary fiber content  though excessive consumption without liquid can result in intestinal blockage. Consuming large amounts of flax seed may impair the effectiveness of certain oral medications, due to its fiber content,. Flaxseed has shown to lower the concentration of pro-inflammatory oxylipins in humans  as well as lower blood pressure in patients with peripheral arterial disease and high blood pressure.

Flax seeds contain 23% 18:3 Omega-3 fatty acids (mostly ALA) and 6% 18:2 Omega-6 fatty acids. Flaxseed oil contains 53% 18:3 Omega-3 fatty acids (mostly ALA) and 13% 18:2 Omega-6 fatty acids.



Flaxseed oil has repeatedly been demonstrated to be non-toxic and is generally recognized as safe for human consumption. The cyanogenic glycoside linamarin occurs at low levels in the seed and cannot be detected in flaxseed oil. Cyanogenic glycosides are common food substances and are particularly toxic when consumed in larger quantities in staple foods like cassava. Flaxseed is not a staple food and the cyanogenic glycosides do not present a feasible risk in flaxseed product consumption.

Flax fibers














Threshing flax




The threshing process would be conducted as follows:






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