Linum usitatissimum, common flax

The ancient cultivated plant flax is grown for fiber and oil production. Linseed oil helps with a variety of health problems and can be helpful for constipation and mild gastritis, can support the healing processes of dry or slightly inflamed skin and can also have a preventative effect against cardiovascular diseases (heart attack, stroke).

The common flax: oil and fiber plant

Common flax is the only type of flax whose cultivation is of economic importance. It belongs to the flax family (Linaceae) – oil flax and fiber flax are different varieties of common flax, which is an annual plant and is also called flax. It is descended from the original biennial flax, which is native to the Mediterranean region. The annual flax plant grows to a height of 30 – 100 cm and has small, light blue, five-petaled flowers. It grows underground with a short, spindle-shaped taproot with fine lateral roots. The stems are usually single and upright; they are branched in the area of the inflorescence. Fertilisation is mainly by self-pollination, more rarely by insects. The capsules contain 6 to 7 mucilaginous, very oily, flattened, yellowish to brownish seeds.

Linseed makes no special demands on the soil, but it does not tolerate waterlogged soil. Oil flax can withstand dry periods better than fiber flax – as it can late frosts. Long-day conditions are necessary for flower formation and fiber growth. The plant requires a preceding crop that leaves few weeds behind and, in crop rotation, a gap of six years between two flax crops is necessary to prevent the accumulation of harmful fungi in the soil.

Around 80 percent of the flax plants grown worldwide are used to produce oil. Oil flax is harvested by threshing after 110 to 120 days of vegetation. The oil content of the seeds is then between 30 and 44 percent.

The origins of linseed

The oldest archaeological finds of wild linseed come from Iran (from 7500 BCE) and Turkey (around 7000 BCE). Evidence of cultivated linseed dates back to 6200 BCE (Syria, later Greece and Bulgaria). Genetic studies have shown that the common flax descended from wild flax through a single domestication event. The first use was the utilisation of the seeds and until prehistoric Central Europe, flax and poppy were the most important seed oil plants.

Today, Russia is the leading producer of linseed, followed by Kazakhstan, India and Canada. According to the FAO, around 3.3 million tons of linseed were harvested worldwide in 2021. Yields per hectare are between 1.8 and 3.0 tons of linseed.

Small grains, big impact

Depending on the variety, linseeds have a brown or yellow shell and taste slightly nutty. They are used in bread and pastries, in cereal mixes, in casseroles or as a salad topping. Linseeds can also be sprouted and then used to refine salads as sprouts.

The linseeds are ground in oil mills and mechanically pressed. The dark golden yellow linseed oil is considered one of the most valuable edible oils, should not be heated and is therefore ideal for preparing salad dressings, cold starters, spreads and pestos. Linseed oil has the highest proportion of omega-3 fatty acids of all vegetable oils. α-Linoleic acid is one such unsaturated fatty acid that has an anti-inflammatory effect, lowers cholesterol levels and generally reduces the risk of cardiovascular disease. Mucilage, proteins, vitamins B1, B2, B6, E and nicotinic, folic and pantothenic acids are other important ingredients of linseed oil. Linseed oil is therefore also used as a dietary supplement.

In industry, linseed oil is processed into paints and varnishes, varnishes or soft soaps. Linseed oil is one of the main components of linoleum flooring, which is also reflected in its name.

In addition to the oil, pressing produces a solid linseed press cake that can be used as animal feed. The remaining parts of the plant are processed into linen fibers and are used in paper production, for example.

Linseed instead of imported superfoods

Preparing linseed with yoghurt is a tasty and local alternative to imported superfoods such as chia seeds. The seeds are rich in fiber and mucilage, which stimulate the intestinal flora. They taste particularly creamy when stirred into yogurt. Before preparation, the seeds are crushed and soaked in water for at least two hours so that the body can better absorb the valuable ingredients.

Sources

The chemistry school: Common flax. Link.
Gesundheit.de: Linseed oil – use and healthy effects. Link.