There are not many substances that can be baked in bread, woven to make fabric, made into animal feed, used in the manufacture of paint and putty, applied to wounds and infections as a poultice, or painted on to wood as a preservative.

But linseed — or flax as it is also known — at some time in its long history has fulfilled all these functions and more.

As a foodstuff, linseed oil is a nutrient-rich and tasty addition to the diet, providing the essential polyunsaturated fatty acids, omega 3 and 6, without which the cells in our bodies would not be able to function.

We are unable to make our own omega 3 and 6, so these nutrients have to be taken in via appropriate foods.

Omega 6 is generally readily available in the diet, but obtaining sufficient omega 3 can be tricky, so eating linseed can be a simple way to ensure you are receiving enough. 

Omega 3 is also to be found in oily fish, algae, seeds and nuts but in linseed it has the advantage of being in a concentrated form, which means that even small amounts can be beneficial.

It has been shown to help in a number of health areas, including reducing blood pressure and ‘bad’ cholesterol, preventing thrombosis, maintaining supple joints and improving brain function.

Although both omega 3 and 6 are essential in the diet, what is important is the ratio of one to the other. If the balance between the two nutrients is out of kilter, it can lead to health problems.

Omega 3 has a tendency to reduce inflammation, while omega 6 can increase it. Linseed oil contains both in the ideal proportions, so avoids upsetting the balance.

High Barn Oils in Horsham is one of the UK’s leading linseed producers and its products are available at farmers’ markets, including Farnham.

The farm’s owner, Durwin Banks, is keen to spread the word about the benefits of this wonderfood. He believes linseed is a superior and more accessible source of omega 3 than the traditional fish oil supplementation.

Being plant-sourced, it is also suitable for vegetarians or those with fish allergies.

The farm grows a variety of linseed plants specially sel-ected to produce large oil-filled seed heads. As a member of LEAF (Linking Environment And Farming), High Barn crops are all GM-free and a minimal amount of chemicals is used to control pests and disease.

Durwin believes linseed oil should be consumed as fresh as possible, so rather than ship the seeds miles to be processed, the farm has its own press and packing house.

It produces culinary oil, oil for capsules (or pods as they are called) and milled linseed ‘flour’.

“The linseed is planted in April, and harvested in August and September,” he said. “But in the right conditions, the seeds can keep for long periods, which means we can continuously produce oil, rather than doing it all at once. This means it’s always fresh.

“We recommend customers put it in the fridge once it’s opened and use it within 60 days. And, of course, if it does start to taste bitter, you can always paint it on the fence.”

High Barn Oils has a ‘cold’ press similar to the kind used for olive oil. Oil for human consumption is passed twice through an ultra-fine filter.

About 60% of the oil obtained is used to make pods, with the rest being turned into culinary oil. The husks of the seeds are made into nutritious cattle cake and a little is milled to make linseed flour.

Durwin continued: “Whole linseed is very high in fibre but is pretty much indigestible so it passes through the gut without releasing the goodness inside it. Milled linseed still has the fibre but the body is now able to absorb the nutrients.

“It is a little coarser than wheat flour and can be used to replace about 25% of the flour in a recipe. It is gluten-free and suitable for those with nut allergies.

“It’s delicious when added to cakes and biscuits, sprinkled on cereal or stirred into porridge. It can also be used to thicken soups, stocks and sauces at the end of cooking. 

“Similarly, the oil can be stirred into desserts and yogurt or added to cooking mixes instead of other oils or fats. It is also delicious mixed with butter and spread on bread or used as a dip with croutons.”

However, Durwin advises that the oil should not be used for frying or roasting because the long omega 3 molecule chains are broken down at high temperatures, causing the benefits to be lost.

“Linseed is good for everyone, from unborn babies right up to the elderly,” he said.

“It promotes the development of the brain and nervous system in babies and children, it keeps the circulatory and digestive systems healthy in adults and it reduces aches and pains in joints and keeps them supple in older people. It can also be good for easing chronic inflammatory conditions such as irritable bowel disease.”

High Barn Oils linseed products can be bought at Farnham Farmers Market, where Clare Skelton sells them under the name of Flax Farm. 

Telephone High Barn Oils on 01403 730326, or visit www.highbarnoils.co.uk.