Powered by Seeds™ · Meet the seed

Flax Seeds

Caramelized and pleasantly grassy, with a hint of black tea. We grind these tiny seeds into our Seed + Oat Bars and Seed'nola.

Why we bake with it

Toasty
Flavor
A toasty, nutty note that holds up next to chocolate and berries.
Ground
How we use it
We bake ground flax into our Seed + Oat Bars and Seed'nola, so it blends right in.
0
Top 9 allergens
Baked in our dedicated bakery, free from the top 9 food allergens.
1 day
The flower
Flax flowers bloom for just one day before the seed pods form.

Where is it grown?

Canada grows about 40% of the world's flaxseed; China, the US and India grow another 40%. In the US, most comes from North Dakota.

How much water?

About 58 gallons per pound of seed. That's about the same as peanuts, and roughly 15× less than almonds.

How long does it take?

90 to 110 days. The blue, white or pale pink flowers bloom and fade before the seeds are ready.

When is it harvested?

Usually in August, once the plants turn brown and the pods crack. The seeds store for months, so we bake with flax all year.

8000 BCE Earliest wild flaxseed, found in the Fertile Crescent
6000 BCE Earliest linen, found near the Dead Sea
1000 BCE Flaxseed first baked into bread in Jordan and Greece
1600s Flax reaches North America with French colonists
2015 88 Acres launches its first seed bars, made with sunflower, pumpkin and flax