Flax (also known as
common flax or
linseed) (binomial name:
Linum usitatissimum) is native to the region extending from the eastern Mediterranean to India and was extensively cultivated in ancient Ethiopia and ancient Egypt.
Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of
heart disease, cancer, stroke, and diabetes.
Uses
Flax is grown both for its
seeds
and for its
fibers. Various parts of the plant have been used to make
fabric, dye, paper, medicines, fishing nets, hair gels, and soap. Flax
seed is the source of linseed oil,
which has uses as an edible oil, as a nutritional supplement and as an
ingredient in many wood finishing products. It is also grown as an ornamental plant in gardens.
Flax seed
Flax seeds come in two basic varieties: (1) brown; and (2) yellow or
golden. Most types have similar nutritional characteristics and equal
amounts of short-chain
omega-3 fatty acids. The exception is a type of yellow flax called
solin (trade name Linola),
which has a completely different oil profile and is very low in omega-3
FAs. Although brown flax can be consumed as readily as yellow, and has
been for thousands of years, it is better known as an ingredient in
paints, fiber and cattle feed. Flax seeds produce a vegetable oil
known as flaxseed or linseed oil, which is one of the oldest commercial
oils, and solvent-processed flax seed oil has been used for centuries
as a drying oil in painting and varnishing.
