Flax seed is a highly-regarded for its healthful and for its long culinary history. Widely cultivated for centuries by numerous cultures, it was first domesticated in the Fertile Crescent and was grown widely in ancient Egypt. Flax is a versatile plant, offering both fiber for linen, and the oil-rich seed that has culinary, feed, and even industrial uses. More recently flax is acclaimed for its high content of omega-3 fatty acids, which reduce the risk of coronary heart disease. Ongoing research is examining the possible beneficial effects of omega-3 on Rheumatoid arthritis, immune function, brain health, and certain types of cancers.

Whole flax seed is a combination of protein, energy, fiber, essential fatty acids and lignans. While there are numerous commercially processed products (like flax oil and flax seed) derived from parts of the whole flax seed, consuming the entire seed is the most economical way to derive all the benefits. Those commercially processed flax products have a limited shelf life and need to be kept refrigerated to retard deterioration of both nutrition and flavor. Whole flax seed is very stable., but does not break down readily in the digestive tract. So, so it is best to grind it in a small coffee grinder or food processor immediately before each use.