Flax

Flax is a blue flowering crop grown on the Prairies of North Central United States and Canada for its oil-rich seeds. The seeds of flax are tiny, smooth and flat, and range in color from light to reddish brown. They serve a variety of purposes, including baking and other food uses.

People have eaten flaxseed since ancient times. Taste — a pleasant, nutty flavor — is one reason. Good nutrition is another.

Because of its link to good health, flaxseed is fast becoming a new food in many diets. Bakers and commercial food companies use flaxseed as a unique ingredient in everything from yeast breads, to bagels and cookie mixes. Not only do muffins and breads baked with flax taste great, but studies also find that these foods provide health benefits.

Quickly gaining a reputation as the "miracle" seed, flax seeds are chockfull of omega-3 fatty acids, which are essential for proper functioning of the brain, adrenal glands and inner ear as well as for lowering blood pressure and cholesterol and maintaining healthy skin. The shells of flaxseed also contain the highest concentration of lignans, a phytochemical that extensive research has shown to possess more anticancer, antibacterial and antiviral properties than any other food around. These properties make flaxseed a popular supplement--but why cheat yourself out of enjoying its great nutty flavor?