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Flax Seed
Flax (also known as common flax or linseed) (binomial name: Linum usitatissimum) is a member of the genus Linum in the family Linaceae. It is native to the region extending from the eastern Mediterranean to India and was probably first domesticated in the Fertile Crescent. This is called as Jawas/Javas or Alashi in Marathi. Flax was extensively cultivated in ancient Egypt. (New Zealand flax is not related to flax, but was named after it as both plants are used to produce fibres.)
Flax is an erect annual plant growing to 1.2 m tall, with slender stems. The leaves are glaucous green, slender lanceolate, 20–40 mm long and 3 mm broad. The flowers are pure pale blue, 15–25 mm diameter, with five petals; they can also be bright red. The fruit is a round, dry capsule 5–9 mm diameter, containing several glossy brown seeds shaped like an apple pip, 4–7 mm long.
Flax seeds come in two basic varieties, brown and yellow or golden, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. 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; it 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.
One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking by binding the other ingredients together. Ground flax seeds can also be mixed in with oatmeal, yogurt, water (similar to Metamucil), or any other food item where a nutty flavour is appropriate. Flax seed sprouts are edible, with a slightly spicy flavour. Excessive consumption of flax seeds can cause diarrhea.
Flax seeds are chemically stable while whole, and milled flaxseed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for even longer.
Source: http://en.wikipedia.org/wiki/Flax
We strive to sell the highest quality open pollinated and heirloom seeds. Our chief concern is empowering you, the customer, to be able to grow your own vegetables year after year by being able to save your seed. Not growing GMO seed or hybrid vegetable seed allows you to keep the seed your plants create and know you'll get the same vegetable every time. We value your input and comments and want to create a community of concerned citizens who care about the food they eat, the ground they grow their vegetables in, and the world in which we live. To protect your pollinators and bees, please limit or eliminate your pesticides use, they will thank you for it! Thank you again for purching such high quality heirloom seeds!
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