Flaxseed is native to the Middle East, where it had already been used back in the Early Stone Age, and flaxseed and flax oil was renowned for its healing properties by the ancient Greeks.


Flaxseed should not be heated, because heating transforms the healthy non-saturated fatty acids to saturated fatty acids.

We recommend grinding the flaxseed to allow a better absorption into the body, and consume them with plenty of water (10-times the flaxseed amount). Use the flaxseed immediately after grinding.

If eaten whole, pre-soak the flax in water or another liquid, but never in animal milk.

You can prepare tea by boiling flaxseed.

Flaxseed is also used as a bread and pastry topping or it is added to dough, smoothies, cereals and salads. 


The largest producers of flaxseed are Canada, Kazakhstan and China.

The plant’s seeds grow on an annual plant having the same name from the genus Linum, which attains the height of 70 centimetres and blooms from June to July. One plant develops approximately 250 seed capsules, each containing ten seeds. 


Flax fibres are used in the production of rigid textiles and some other products – paper, filter bags, cigarette paper, banknotes, ropes, etc.

Linseed oil is edible, but it is also used as a colour and ink base.