Cultivated in Egypt 10,000 years ago, flax was popular for both weaving and food. Its place of origin remains unknown, some suggesting Asia, others the Mediterranean basin. Introduced to France in the first century by Charlemagne, its cultivation has since developed in the north-west of the country, and France is now one of the world's leading producers. The seed, once known for its medicinal virtues, is particularly beneficial for its richness in omega-3 fatty acids.
Flax seeds are easy to use in muesli or bread dough. They can be heated in a frying pan to bring out their aroma and accompany green vegetables.