Linum usitatissimum

Linseed, also known as flax seed, is one of the oldest cultivated crops in human history, with a legacy that spans from ancient Mesopotamia to modern South Africa. Traditionally grown for both its fibre and nutrient-rich seed, this graceful annual now plays a vital role in regenerative agriculture and sustainable nutrition. Local production has been expanding, particularly in the Western Cape, where linseed is valued for its adaptability and health benefits.

The seeds of this upright, narrow-leaved plant are packed with omega‑3 fatty acids, fibre, and lignans, offering a gentle, nutty flavour that enhances smoothies, breads, muesli, and baked goods. Linseed is often ground to improve digestibility or pressed into oil, which is rich in alpha-linolenic acid and used both in culinary and wellness applications. The plant's straw-like stems also yield fibre traditionally used in linen and natural paper.

Sow linseed directly into prepared soil in early spring or late summer. Plant seeds about 2.5 to 3 cm deep, spaced at 10 to 15 cm intervals. The crop prefers full sun and light to medium loamy soil that drains well. Flax dislikes waterlogged or heavy clay soils. Germination typically occurs within 7 to 14 days at temperatures between 10 and 20 °C.

Linseed grows quickly, reaching 60 to 120 cm in height, and flowers within 6 to 8 weeks of germination. Seed pods mature around 100 days after planting and are ready to harvest when they turn yellow and dry. Plants can be pulled and dried before threshing to collect the seed. With its low input requirements and multiple uses, linseed offers excellent value for gardeners focused on health and sustainability.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds