Flax (Linum usitatissimum) is one of the oldest cultivated plants, grown for both its fibre (used to make linen fabric) and its oily seeds (known as linseed or flaxseed). The plant originated in the Fertile Crescent and has been cultivated for at least 9,000 years.
As a food, flax seeds are valued for their high content of alpha-linolenic acid (an omega-3 fatty acid) and their mucilaginous properties—they absorb water and form a gel, which makes them useful as a thickener and egg substitute in baking. The seeds are eaten whole, ground into meal, or pressed into flaxseed oil. They have a mild, nutty flavour and are commonly added to bread, cereals, smoothies, and baked goods.
Flaxseed oil is also used industrially as linseed oil in paints, varnishes, and wood finishes—a different product from food-grade flaxseed oil, which must be cold-pressed and stored carefully to prevent rancidity.
How it's produced
Flax is an annual crop sown in spring in cool to temperate climates. The plants grow to about 30–90 cm tall with slender stems, narrow leaves, and pale blue flowers. For seed production, the crop is left to mature until the seed capsules (bolls) turn brown and dry, then combined with a mechanical harvester.
Canada is by far the world’s largest producer and exporter of flaxseed. Australia grows some flax, primarily in southern regions. The crop prefers well-drained soils and cool growing conditions. After harvest, the seeds are cleaned and may be sold whole, milled, or pressed for oil. Cold pressing preserves the oil’s food-grade qualities, while industrial linseed oil uses higher-heat extraction methods.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetables, not measured for this item yet. Sources & methods →
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