Flax (Linum usitatissimum) has a long history of cultivation, dating back to ancient civilizations. It is believed to be one of the oldest cultivated plants, with evidence of its domestication dating back to at least 9,000 years ago. European colonists brought flax seeds to North America during the 17th century, where flax cultivation became an important agricultural activity. Later this has transferred to Canada, which is today one the major producers of Flax seeds, followed closely by Kazakhstan. Flax seeds, also known as linseeds, are small, brown or golden seeds harvested from the flax plant. The seeds have gained popularity in recent years due to their impressive nutritional profile, which includes essential fatty acids, fiber, and various vitamins and minerals.
Eastern-Europe, India, Canada
Brown, golden, broken
Bags, big bags
Flax (Linum usitatissimum) is an annual plant cultivated for its versatile uses. The plant yields strong fibers for linen production and nutrient-rich seeds known as flaxseed. Flaxseed, rich in omega-3 fatty acids, is used in various culinary applications. Linseed oil, extracted from flaxseeds, has historical applications in painting and varnishing. The plant's sustainability and cultural significance add to its enduring value.
Flax is usually harvested in late summer, roughly from July to September. The timing is crucial for optimal fiber quality. After cutting the plants, the fibers undergo retting for separation. The harvested seeds can be used for various purposes, including the extraction of flaxseed oil.
Used in bakery and confectionery- Breads- Baked GoodsOther uses- Smoothies- Salads- Yoghurts and oatmeal