Flaxseed Tea

How and why to make Flaxseed Tea

Flaxseed, also known as linseed, is one of the richest sources of alpha-linolenic acid (ALA), an omega-3 essential fatty acid. Flaxseeds are also high in lignans, micronutrients that have been shown to be anti-inflammatory, anti-oxidant and anti-tumour.1

Flaxseeds are mucilaginous, meaning they absorb fluid and secrete mucilage, a gelatinous substance that has long been used in traditional medicine to soothe and heal, both internally and externally. It is due to flax’s mucilaginous properties that flaxseed tea is so good for relieving constipation and soothing inflammation all through the G.I. tract and the colon.

Flaxseeds are a source of soluble fibre. Soluble fibre can help lower cholesterol, balance blood sugar levels, reduce appetite and the risk of heart disease.

How to make flaxseed tea

You can use whole brown or golden flaxseeds. The brown flaxseeds tend to be more mucilaginous than the golden flaxseeds.

Traditional method

  • 2 TBSP of whole flaxseeds
  • 1 litre of water
  • OPTIONAL FLAVORINGS: Ginger, cardamom or fennel seeds, cloves, cinnamon, honey or maple syrup.


  1. Place 2 tbsp of flaxseeds into a pot with 1 litre of water.
  2. Bring to the boil. Keep an eye on your pot as it can easily boil over.
  3. Once water has come to a boil turn off the heat. Allow to sit for 8 – 10 hours. 
  4. Return to the boil and simmer gently for 1 hour.
  5. Pour through a strainer while still hot. Discard the seeds.

Flaxseed tea tastes bland, add a squeeze of lemon, cinnamon, honey or whatever you fancy to make it more palatable. Fennel and cardamon seeds are calming, especially if there is trapped gas or cramping. Ginger is great for stomach aches, while cinnamon is known to help balance sugar levels. If you find your flaxseed tea too gloopy add hot water to thin it out a little. Store leftover flaxseed tea in the fridge and use within 3 days.

Easy overnight method:

You will need a thermos food flask in which to soak your water and flaxseeds overnight.

Depending on the size of your flask, soak 1 – 2 TBSP of flaxseeds with ½ to 1 litre of boiling water. Screw the lid on the flask and let stand for 8 – 12 hours.

Strain through a sieve and discard the seeds. Serve you tea on it’s own or adjust to your taste.

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  1. Rodríguez-García C, Sánchez-Quesada C, Toledo E, Delgado-Rodríguez M, Gaforio JJ. Naturally Lignan-Rich Foods: A Dietary Tool for Health Promotion? Molecules. 2019 Mar 6;24(5):917. doi: 10.3390/molecules24050917. PMID: 30845651; PMCID: PMC6429205.