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Linseed (Flaxseed)
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Linseed — the UK name for flaxseed
What British kitchens call linseed, the rest of the world calls flax: one small seed with serious credentials — high in fibre (up to 31g per 100g), naturally rich in plant omega-3 (ALA) and lignans, with a subtle nutty taste that slips into porridge, bread and smoothies.
Whole or milled?
Whole brown and golden linseed keep freshest and add crunch — but grind them or chew well, or the tough shell passes straight through. Ground linseed is ready to absorb and makes the classic vegan flax egg: 1 tablespoon milled seed, 3 tablespoons water.
Daily users start with a teaspoon and build to 1–2 tablespoons a day, taken with plenty of fluids. For the full range — organic, everyday and 1.5kg value bags — see our complete Flaxseed & Linseed collection.
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Linseed FAQs
Is linseed the same as flaxseed? Yes, they're two names for the same seed. "Linseed" is the common UK term, "flaxseed" the more common one elsewhere. There's no difference in the product.
Should I eat it whole or ground? Ground is best for getting the goodness out, since the tough shell of whole seeds often passes through undigested. Buy it ready-milled or grind whole seeds as you need them.
How do I make a flax egg? Mix 1 tablespoon of ground linseed with 3 tablespoons of water and leave it for a few minutes to thicken. It's a popular vegan replacement for one egg in baking.
How should I store it? Whole seeds keep well in a cool, dry, airtight container. Ground linseed oxidises faster, so keep it sealed in the fridge and use it within the date on the pack.
Do Club members pay less? Yes. WFE Club members get lower prices plus free delivery on mainland UK orders over £50. It's free to join. You can join the Club here.
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