Flaxseed/Linseed

Description

Flaxseed (Linseed) | Omega-Rich Seeds | Plant Fibre Source

Flaxseeds, also known as linseeds in the UK, have been grown and eaten since ancient times. These small, shiny, brown seeds have a subtle nutty flavour, and are an easy addition to everyday meals.

Two Names, Same Seed

You might know these as either flaxseeds or linseeds—both names refer to the same seed from the Linum usitatissimum plant. ‘Linseed’ is the traditional British term, particularly when the seeds are used for non-food purposes, while ‘Flaxseed’ has become more common when referring to the seeds for human consumption. Whatever you call them, it’s the same seed!

Kitchen Versatility

Ground flaxseed is particularly versatile in the kitchen. Sprinkle it over porridge or yoghurt, blend into smoothies, or mix into bread dough and baking recipes. It works brilliantly as an egg replacement in vegan baking (mix one tablespoon with three tablespoons of water). Whole seeds add a pleasant crunch to granola, flapjacks, and salads, though grinding them helps your body absorb their nutrients more effectively.

Whole flaxseeds are simple to grind at home using a coffee grinder, spice grinder, or high-powered blender. A mortar and pestle will also work nicely for small quantities, though it requires a bit more elbow grease. Just a few quick pulses or grinds will transform the whole seeds into fresh ground flaxseed — freshly ground seeds keep more of their natural oils and flavour. Grinding small batches weekly ensures you always have fresh ground flaxseed on hand.

What’s in Flaxseed

Flaxseeds are naturally rich in omega-3 fatty acids (alpha-linolenic acid) and high in both soluble and insoluble fibre. They also contain lignans, protein, magnesium and phosphorus.

Storage tip: Due to their oil content, flaxseeds can spoil more quickly than other seeds. Store them in an airtight container in the refrigerator or freezer to keep them fresh. Ground flaxseed is best used within a few weeks of grinding.