Flax

Flax (Linum usitatissimum) is one of humanity's oldest cultivated plants, grown for at least 5,000 years for both fibre and oil-rich seeds. Two main types exist: fibre flax (spånadslin), which grows tall and unbranched with slender stems ideal for linen production, and oil flax (oljelin), which is shorter and more branched with seeds pressed for linseed oil. Both produce delicate sky-blue flowers and thrive in open, sunny positions with well-drained soil. The species name usitatissimum means 'most useful'.

Growing

Direct-sow into a well-prepared seedbed by broadcasting or drilling seeds shallowly to 2–3 cm depth once the soil has reached at least 5 °C. Rake the seeds in and firm the soil well. Aim for a spacing of 3 cm between plants and 7–11 cm between rows. No indoor start is needed — flax resents root disturbance and performs best sown directly into its final position in a sunny, relatively dry spot.

Care

Keep the seedbed weed-free until plants are established; flax is a poor competitor when young. Water sparingly — the plant tolerates dry conditions and prefers well-drained, even sandy soil. No staking is required for oil flax types (40–50 cm tall); fibre types may grow taller and benefit from dense sowing for mutual support. No supplemental feeding is generally needed on reasonably fertile soil.

Harvest

Oil flax is ready to harvest when the seed capsules turn golden-brown and rattle when shaken, and the lower leaves have died back. Cut plants at the base and leave to finish ripening in bundles in a dry, airy space. Thresh capsules to release seeds once fully dry. Fibre flax is pulled by the roots (not cut) when the lower third of the stem has yellowed and seed capsules are still green, to maximise fibre quality.

In the kitchen

Flaxseeds are eaten whole, cracked, or ground into meal and added to bread, crackers, porridge, smoothies, and muesli. Ground flaxseed releases its omega-3 fatty acids more readily than whole seeds. Cold-pressed linseed oil is used as a nutritional supplement and as a finishing oil in dressings — it must not be heated. The mucilaginous quality of soaked ground flaxseed makes it a useful egg substitute in baking.

Storing

Store whole dry seeds in an airtight container in a cool, dark place for up to two years. Ground flaxseed oxidises rapidly; store in the fridge and use within two to four weeks. Cold-pressed linseed oil should be refrigerated and consumed within six to eight weeks of opening.