This brown linseed—also known as flaxseed—is grown by Neil and Kym Sullivan on their certified organic and biodynamic farm in Linthorpe, Queensland. Grown without synthetic fertilisers or pesticides, their linseed is part of a diverse crop rotation designed to build long-term soil fertility and produce nutrient-rich grains and legumes.

Brown linseed is a versatile whole seed with a mild, nutty flavour. It can be added whole or ground into baked goods, muesli, or smoothies—or milled into fresh flaxmeal for use in breads, crackers, and porridges. It’s naturally rich in omega‑3 fatty acids (ALA), fibre, and plant-based protein.

Why we love it:

• Grown by Neil & Kym Sullivan in Linthorpe, QLD

• Certified biodynamic and organic

• Mild, nutty flavour—great in baking, muesli or smoothies

• High in omega‑3, fibre, and protein

• Can be used whole or freshly ground
  

About Linseed (Flaxseed):

Brown linseed (Linum usitatissimum) has been cultivated for thousands of years as both a nutritious seed and a fibrous plant. As a food, it’s prized for its omega‑3 content, ability to support digestion, and versatility in both sweet and savoury dishes. Ground flax can also be used as a vegan egg replacer in baking.

This seed is grown cleanly and chemical-free in the Sullivans’ rotation with mung beans, buckwheat, sorghum, and other specialty crops.

About the Growers:

Neil and Kym Sullivan grow grains and legumes on 183 acres of basalt-rich soil near Linthorpe, QLD. Their farm is certified organic and biodynamic, and they’re known for their careful crop planning, long rotations, and commitment to soil biology. Learn more about their story here.

FAQs

What’s the best way to use linseed?

You can use it whole in baking, muesli, or smoothies, or grind it fresh to make linseed meal (flaxmeal). Ground linseed is easier to digest and ideal in breads and muffins.

Is it high in omega-3?

Yes—linseed is one of the best plant-based sources of ALA (alpha-linolenic acid), a form of omega-3 fatty acid important for heart and brain health.

Can I use it as an egg replacer?

Yes. Mix 1 tablespoon of ground linseed with 3 tablespoons of water and let it sit for 5–10 minutes. It forms a gel that works as a binding agent in baked goods.

How should I store it?

Store whole seeds in an airtight container in a cool, dry place. For long-term freshness, especially after grinding, keep in the fridge or freezer. For more information on pest management, here is our blog post

Is this the same as flaxseed?

Yes—linseed and flaxseed are different names for the same seed. “Linseed” is more common in Australian and British usage.