Description
ORGANIC BROWN LINSEED (FLAXSEED) for Sprouting and Eating
Linseeds (also known as flaxseeds), are powerhouses of nutrition and are high in antioxidants. They have a subtle nutty, slightly earthy flavour and are a cheap superfood that everyone can include in their diet.
Whole Linseed aren't able to be fully digested by our bodies and are best ground up first. They can be added to smoothies, cereals, muffins or salads, and can also be sprouted.
Flax seeds are very tricky to sprout due to their gelatinous coating—when soaked, they form a gel-like layer that can block airflow and promote mold. However, it is possible to sprout flax seeds using a dry sprouting method like on a tray or paper towel (not in a jar).
How to Sprout Flax Seeds (Tray Method)
What You’ll Need:
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Whole flax seeds (not ground or roasted)
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A shallow tray or plate
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Paper towel or unbleached cloth
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Spray bottle with clean water
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Indirect light and good airflow
Step-by-Step Instructions:
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No Soaking Required
Do not soak flax seeds. They become sticky and form a gel, making rinsing difficult. -
Spread the Seeds
Spread a thin, even layer of flax seeds on a damp paper towel or cloth placed on a tray. -
Keep Moist (But Not Wet)
Mist the seeds lightly 2–3 times a day using a spray bottle. Keep the towel moist but not soggy. -
Provide Airflow
Ensure good ventilation to prevent mold. Avoid covering the seeds with a lid. -
Wait for Sprouting
Tiny sprouts should begin to appear in 2–4 days. Once you see small tails, they’re ready to harvest.
Tips & Warnings:
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Sprouted flax seeds are delicate and best eaten fresh.
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Use within 1–2 days after sprouting for best taste and safety.
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Rinse lightly before eating (optional—be gentle!).
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