(linum usitatissimum)
Flax also goes by the names linseed, common flax, Mary’s linen cloth, flax seed, and lint bells. The source of linen, flax is native to all Mediterranean countries and is widely cultivated in the United States and Canada. It is also found wild along roadsides and in waste places. The crushed seed is often used in granola-like cereals and breads; the seeds are quite high in nutrition. Flax seeds have been considered effective in treating coughs, catarrh, and lung and chest problems, as well as digestive and urinary disorders. In the past, the fresh herb was applied as a poultice for rheumatic pains and for softening hard swellings. An ailing baby would sometimes be laid upon the ground in a flax field and sprinkled with flax seeds. The seeds were then planted where the baby had lain, and it was believed he or she would recover as the seeds sprouted.
Part used for tea: seed.
Taste: soothing, gelatinous.
Caution: seeds that are going to be brewed should be thoroughly ripe and should be soaked overnight in water that is then discarded. Immature seed contains some irritant properties and can cause poisoning.
By decoction: crush or grind I tablespoon of the seed, and boil in 1 quart of water until 1/z quart remains. Strain. Add honey and molasses to taste.
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