Flax's 8,000-Year Journey: From Ancient Textiles to Modern Superfood
Flax, one of the oldest cultivated crops, has been grown for over 8,000 years. Its uses range from textile production to health benefits, with evidence of its importance found across ancient civilisations. Today, it remains a key plant for both fiber and nutrition, though modern varieties now serve distinct purposes.
The earliest traces of flax cultivation date back to Syria, while the oldest linen weaving was discovered in Serbia's Vinča settlement, around 7,000 years old. This long history highlights its role in early agriculture and textile production.
Flax now comes in two main types: oilseed flax, used for its seeds, and fiber flax (linen flax), grown for textiles. Leading producers of fiber flax include France, Belgium, the Netherlands, and Russia. Despite this specialisation, every flax plant can still serve both purposes.
Flaxseed oil, extracted from the seeds, contains valuable nutrients like alpha-linolenic acid (ALA), linoleic acid, and vitamin E. These compounds support cell function and help balance omega-3 and omega-6 fatty acids—an area where modern diets often fall short. Hippocrates, the ancient Greek physician, even recommended flaxseed oil for digestive complaints.
Experts suggest consuming 15 to 20 grams of flaxseed oil daily to meet the body's needs for essential fatty acids. It may also ease inflammation in conditions like arthritis. However, the oil is delicate—it spoils quickly in light or heat and should be refrigerated, used only in cold dishes.
Flax continues to play a dual role in agriculture, providing both fiber for textiles and oil for health. Its rich history and nutritional benefits ensure its place in modern diets, though proper storage remains crucial. With careful handling, it remains a versatile and valuable crop.
