Linseed

Cultivation and Harvest

Linseeds are small, flat, oval seeds that come from the flax plant. Native to Egypt and South-West Asia, the flax plant is an annual herb with blue flowers. They have a hard outer shell, which is either brown or yellowish-gold in colour.
They are one of the oldest known cultivated plants, with their cultivation first mentioned as early as 3000 BC. The flax plant is an annual that typically grows on stems three to four feet tall. Flax is easy to grow and can be found in many parts of the world, from North America to China. As flax is a cool-season crop, it is best planted in early spring when temperatures are still cool.
Harvesting linseeds is a simple process. The plant is ready for harvest when the seed pods have turned brown and are beginning to open. At this stage, the plant can be cut at the base and left to dry for several days before the seeds are removed by threshing. During threshing, the plant is beaten to separate the seeds from the straw and other debris.
The harvested seeds must then be hulled to remove the husks. During hulling, air is blown over the seeds, separating the lighter husks from the heavier seeds. The seeds are then cleaned and stored until they are ready for use. They contain a large number of vitamins and minerals such as thiamine, magnesium, phosphorus and manganese.

Many ways to process them

Linseeds can be processed in various ways. Ground seeds or linseed flour are among the most popular forms. To produce flour, the raw seeds are first cleaned and dried. They are then ground into a coarse or fine powder, depending on the type of product required. In ground form, they can be used for baking, in smoothies, porridge or other recipes.
Whole linseeds can also be used. These seeds are cleaned and dried, but not ground. In this form, they are usually used as a topping, for example in salads or on yoghurt. As they are not ground, they have a crunchier texture than the flour.
Another option is to cold-mill the seeds. This process uses an airtight chamber to keep the seeds cool and protect them from oxidation. The seeds are then ground into a fine powder, which is often used as a substitute for wheat flour in gluten-free baking.
Finally, linseed oil can also be produced from the seeds. This oil is usually obtained through a cold-pressing process, in which the seeds are pressed through a mill to extract the oil. The oil can then be used for cooking, in smoothies or as a dietary supplement.
Anyone wishing to buy these healthy seeds can find them in health food shops, as well as in chemists or well-stocked grocery shops. Online shops such as VITALOVE also stock this product and impress with their fast delivery and convenient pack sizes.

A wide range of uses

Linseeds can be enjoyed both cooked and raw. When ground, the nutritional value of the seeds increases, as does their effectiveness, because the body can absorb the nutrients more easily. There are countless ways to incorporate these valuable seeds into your diet.
For example, they are the perfect addition to any breakfast smoothie. Mixing one to two tablespoons of ground seeds into your smoothie provides a great boost of nutrients and flavour.
When ground, they make an excellent substitute for eggs in baking. To do this, mix one tablespoon of ground linseeds with three tablespoons of water and leave to stand for five minutes. This mixture acts as a binding agent and helps the baked goods hold their shape.
Whether ground or whole, they’re also a great way to add extra nutrients and flavour to salads. Simply sprinkle a tablespoon of the seeds over your salad to get a boost of omega-3 fatty acids and fibre.