How To Store Flaxseed
Whole flaxseed comes with nature’s finest packaging – its natural hard hull - which keeps it fresh. Whole, dry flaxseed is stable for at least one year at room temperature. Once the seeds have been ground and stored in an air-tight container, studies have shown that it is stable for at least four months, if not longer. Fresh is best, so grind your flaxseed when you’ll use it. Otherwise, grind a week’s amount in advance and store in the fridge or freezer for convenience. No need to defrost the ground flax first, just eat straight from the freezer.
Flaxseed is also very stable when used in cooking and baking. Tests at the University of Toronto showed that there was almost no loss of omega-3 from flaxseed under typical baking conditions. Although baking temperatures sound high, the heat is gentle because it is transferred indirectly through the hot air, rather than directly as in frying. The benefits of fibre are not affected by cooking either. The Flax Council of Canada says there are several studies that suggest there is no significant loss of lignans from baking. Boiled eggs from hens that are fed a high omega-3 diet or cooked fish also maintain their omega-3’s.