Flax Facts
For the last few years i've been growing various
grains to see how they fit. Currently flax is
scheduled for next year. Here are some notes from
my research:
main use: * seeds used as food
* stems used for linen
Flax is considered easy to grow and has few pests (grasshoppers
and cutworms). It likes full sun and tempratures of 55-60 degrees.
Planting: The annual flax (mot perenial type) is used and comes in
many variations. It is happy in zones 2-10
and is mostly grown in northern areas. Seeds
germinate at 65-70 degrees in 20-25 days.
Prefers soil PH of 5-7, good drainage, semi
dry climates, and weed free soil of medium to
low fertility.
Plant in the spring somewhat like wheat. Space
close together if fiber is wanted and sink seeds
about 1 inch into the soil.
harvest: Immature seed pods are POISONOUS and should not
be used for food.
Flax can be cut when most of the seed is ripe and
then tied or stacked in bundles to finish ripening.
Next the seed is removed and processed in various
ways.
If harvesting for fiber the flax isn't cut but pulled
and dried. The seed heads removed and the stems left
to rot till the fiber is exposed. This is often done
in a small pond or stream. It is then dried again and
cleaned (like carding).
Obtaining seed:
Bountiful carries two types of flax.
www.bountifulgardens.org
I plant to buy some flax at the local
grocery and see how it does.
Eating:
Eating raw flax works as a laxative because it
isn't digested. Too get the maximum out of flax
it needs to be ground. Since it is so oily this
process is often done in a blender with a liquid
added (water?).
Flax bread is popular and the oil is often used
as a substitue for olive oil. It does not contain
gluten so most bread needs wheat or yeast added.
Flax Tea: 1 tbl spoon of crushed flax
2 cups of boiling water.
honey.
steep for 15 minutes and strain.
Recomended for coughs and colds.
Flaxseed Muffins
1 1/2 c. oat bran
1 c. all purpose flour
1 c. flaxseed
1 c. natural bran
1 tbsp baking powder
1/4 tsp salt
2 whole oranges,
washed and quartered
1 c. brown sugar
1 c. buttermilk
1/2 c. canola oil
2 eggs
1 tsp. baking soda
1 1/2 c. raisins
Combine oat bran, flour, flaxseed, bran, baking powder and salt in a
large bowl. Set aside. In a blender or food processor, combine the
oranges, brown sugar, buttermilk, oil, eggs and baking powder. Blend
well. Pour the orange mixture into the dry ingredients. Mix until
well blended. Stir in raisins. Fill paper lined muffin tins almost to
the top. Bake in 375*F oven for 18 to 20 minutes or until a
knife inserted into the center of the muffin comes out clean.
Cool in muffin tins before moving to cooling rack.
