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Flax, the basis for linseed oil, is one of the oldest cultivated plants in the world, alongside lentils, barley, emmer, and einkorn. People were already utilizing this robust plant at the dawn of agriculture during the Stone Age.
In Central Europe and the Middle East, flax was used for fiber and oil production as early as 6,000 years ago. The Egyptians revered the plant as the "plant of light" and wrapped their pharaohs in linen cloths in their tombs.
The Latin name Linum usitatissimum, which literally translates to most useful flax, points to the plant's versatile uses.
Quick facts about flax
| Scientific name | Linum usitatissimum |
| Family | Linaceae |
| Other names | Common flax, linseed |
| Origin | Europe, North Africa, Central Asia, India |
| Parts used | Seeds, stalks |
Its straightforward cultivation and resilience certainly contributed to flax's good reputation. At the beginning of the 19th century, flax was widespread, covering a quarter of all agricultural land in Germany. The industry primarily used it as a raw material for textiles.
In the 1950s, it was displaced across Europe by the introduction of cotton. About 100 years ago, linseed oil was almost the only cooking oil in Germany.
A trip into the blue
Berlin was a real stronghold for the production of linseed oil. The plant was cultivated on a large scale in Brandenburg, surrounding the city. The people of Berlin delighted in the flowering flax fields during traditional "trips into the blue" (Fahrten ins Blaue) — which is where the German idiom originates.
Production of linseed oil
High-quality linseed oil is cold-pressed from ripe flax seeds. Since linseed oil is very sensitive to oxygen, light, and heat, fresh, single-variety pressing in small quantities is of the utmost importance. Linseed oil is traditionally produced in Brandenburg, Saxony-Anhalt, and Thuringia. Spreewald linseed oil also enjoys a special reputation.
Taste
Linseed oil has a characteristic, intensely nutty, hay-like aroma. It is bold, slightly tart, and should not taste bitter — bitterness is a sign of storage that has been too long or unsuitable conditions.
Linseed oil in the kitchen
Linseed oil is used exclusively cold. It is a classic pairing for:
- Quark with jacket potatoes — the famous Spreewald dish "jacket potatoes with quark and linseed oil"
- Salads — especially hearty winter salads
- Smoothies and muesli — a tablespoon over breakfast
- Bread — enjoyed plain on whole-grain bread with a pinch of salt
- Soups — a few drops as a final topping
What to look for when buying?
Quality indicators for linseed oil: cold-pressed, bottled in small, dark bottles, with a clear indication of the pressing date. Fresh linseed oil should taste like hay, meadows, and nuts — but never bitter or rancid.
Storage
Once opened, linseed oil should be kept in the refrigerator and consumed within 4-6 weeks. Sealed bottles will keep for approximately 3 months if stored in a cool, dark place. Pay attention to the pressing date when purchasing: the fresher, the better.
