Spices & |
HERBS | |
SPICES |
Ajwain
:: Allspice ::
Bay Leaf ::
Black Cardamon ::
Green Cardamon ::
Cinnamon ::
Cloves ::
Cumin ::
Cayenne Pepper
|
VEGETABLES |
Flax is also known as linseed.
It is a native to the temperate zones of Europe and Asia. Flax has been
cultivated for more than 7,000 years in the Middle East as a source of
linen fiber and for its oil.
The ancient Egyptians, Hebrews, Greeks, and Romans used the seeds as
food, the oil as medicine, and the fibers for clothing and ships' sails.
The Roman legion used bread made from flax and were able to march long
distances and then do battle.
The Mountain flax received its nickname of "purging flax"
because it was once popular as a purgative.
It is an annual plant growing from 0.3-1 m high. The flowers are
hermaphrodite (has both male and female organs) and are pollinated by
Insects. The plant is self-fertile.
It produces a slender stem, lance-shaped leaves, sky-blue flowers, and
oily brown seeds. The plant flowers only in the morning. The aerial parts
of the mountain flax are harvested while flowering.
The plant prefers light (sandy) and medium (loamy) soils and requires
well-drained soil. The plant prefers acid, neutral and basic (alkaline)
soils. It cannot grow in the shade. It requires moist soil. The plant can
tolerate strong winds but not maritime exposure.
It is in flower from June to July, and the seeds ripen from August to
September. The seeds are harvested in late summer or early fall when ripe.
Seeds and aerial parts
The seed contains 30 - 40% oil, which comprises mainly linoleic and
linolenic acids. It also contains cyanogenic glycosides (prussic acid).
Figures in grams (g) or miligrams (mg) per 100g of food.