First, let’s go back to its origins. Linseed derives from Linum usitatissimum, a plant so versatile that it is used for nutritional and medicinal purposes, as well as in the textile and paper making industries.
Now, for the more complex issues, in other words, how can we introduce linseed to our diet. Not only is it possible to use it in a great many tasty recipes, it is highly recommendable: its high mineral and protein content, together with excellent emollient properties, make it an excellent integrator that is particularly beneficial to the intestine. Like all oily seeds, moreover, it is a source of essential fatty acids.
The seeds may be left whole or crushed: it is only a question of taste and chewing capacity. In either case, they lend themselves to enhancing numerous dishes.
YOGURT, PORRIDGE AND DESSERTS
Yogurt with fresh fruit, or porridge sweetened with a drizzle of honey? Add linseed for two complete and healthy breakfast solutions. Linseed teams up equally well with biscuits, cakes and muffins.
Without forgetting its use in savoury dishes: linseed adds aroma, flavour and crispness even to the dullest of salads.
LINSEED DERIVATIVES: OIL AND FLOUR
The seeds can be eaten "as they are", or used to make oil and flour. Linseed oil is widely adopted in the cosmetics industry (have you ever tried using it as a hair mask?) with amazing results, and may also be used on food. It is not, however, suitable as a cooking oil, so try it in your salad dressing or for adding a final touch to soup: however, do not exaggerate when dosing it because it tends to be laxative. Linseed flour, on the other hand, is versatile and lends itself to various uses – barring the above mentioned cases.
LINSEED MAY REPLACE EGG
Strange to say, it may also be used as a substitute for eggs in making desserts and leavened recipes.