Camelina is an oilseed crop in the mustard family, native to Eastern Europe and Western Asia, that has been cultivated for at least 6,000 years. Often called “false flax” or “gold-of-pleasure,” it produces tiny seeds packed with omega-3 fatty acids and is gaining attention as a sustainable cooking oil, animal feed ingredient, and even a source of jet fuel.
The Plant Itself
Camelina (Camelina sativa) is an annual herb that grows 50 to 110 cm tall, roughly knee to waist height, with an erect stem and a shallow taproot. Its lower leaves are oval-shaped and can be hairy or smooth depending on the variety, while leaves higher on the stem take on an arrow-like shape. The flowers are small, about 5 to 7 mm across, with four yellow petals characteristic of the mustard family. After flowering, the plant produces distinctive pear-shaped seed pods that turn golden, then light brown as they mature. Each pod holds 15 to 20 seeds.
The seeds themselves are remarkably tiny, roughly 0.7 by 1.5 mm, with an orange-reddish color at maturity. A thousand seeds weigh between 0.8 and 1.8 grams depending on growing conditions. The entire life cycle from planting to harvest takes just 85 to 100 days, making it one of the faster oilseed crops to produce.
A Long History as a Crop
Camelina likely started as a weed growing among flax and grain fields in Southeast Europe and Southwest Asia before people began deliberately cultivating it for its oil-rich seeds. The oldest confirmed finds in Central Europe date to about 4000 BCE in Switzerland, with evidence from Southeastern Europe between 1800 and 1200 BCE and from Scandinavia between 500 BCE and 1000 CE. Its common names tell its story: “gold-of-pleasure” refers to the golden color of its oil, while “false flax” and “wild flax” reflect its origins as a companion weed in flax fields.
After centuries of decline as other oilseeds took over, camelina has been reintroduced across the globe. It now grows in North Africa, Australia, and throughout North and South America.
What Makes Camelina Oil Nutritionally Unusual
Camelina oil stands out because roughly 53% of its fat is polyunsaturated, with an especially high concentration of the plant-based omega-3 called alpha-linolenic acid (ALA) at about 35%. That puts it in the same league as flaxseed oil for omega-3 content, but with a more balanced overall profile. It also contains about 17% linoleic acid (an omega-6 fat) and 12% oleic acid (the same monounsaturated fat found in olive oil), along with natural antioxidants like vitamin E and plant sterols.
This fatty acid balance is what draws nutritional interest. Most Western diets are heavy on omega-6 fats and light on omega-3s, and camelina oil offers a way to shift that ratio. A meta-analysis of six clinical trials found that camelina oil supplementation didn’t produce a statistically significant drop in LDL cholesterol on its own, though individual studies in people with fatty liver disease showed more promising results for both cholesterol and blood sugar control. The research is still limited, so camelina oil is better understood as a nutritious fat source than a targeted treatment.
Cooking With Camelina Oil
One practical advantage camelina oil has over other high-omega-3 oils is heat tolerance. Unrefined, cold-pressed camelina oil has a smoke point around 245°C (473°F), which is unusually high for an oil so rich in polyunsaturated fats. Flaxseed oil, by comparison, breaks down at much lower temperatures and is generally not recommended for cooking. This means camelina oil can handle sautéing, roasting, and even some higher-heat applications without degrading.
The flavor is often described as nutty and slightly earthy, similar to sesame oil but milder. It works well in salad dressings, drizzled over finished dishes, or used as a cooking fat. One trade-off: because camelina oil is so high in polyunsaturated fats, it is more susceptible to oxidation than oils like olive oil. Blending it with olive oil (at 40% olive oil or more) notably improves its oxidative stability. Storing it in a cool, dark place and using it within a few months of opening helps preserve freshness.
Why Farmers Are Growing It Again
Camelina is generally regarded as a low-input crop. It grows on marginal farmland where other oilseeds struggle, needs relatively little fertilizer and water, and resists many of the common pests that attack other mustard-family crops. Its short growing season of under 100 days means it fits easily into crop rotations, sometimes planted as a cover crop between primary harvests.
These qualities make it attractive for regions dealing with drought, poor soils, or limited access to agricultural inputs. For farmers looking to diversify without investing heavily in irrigation or pest management, camelina fills a niche that few other oilseeds can.
Jet Fuel and Industrial Uses
Perhaps the most surprising use for camelina is as a feedstock for aviation biofuel. Its high oil content and low input requirements make it a candidate for producing renewable jet fuel at scale. Research on camelina-derived biofuel shows greenhouse gas reductions of 10 to 23% compared to petroleum-based jet fuel under current conditions. Those numbers improve dramatically with higher crop yields: increasing camelina production from 1.2 to 1.8 metric tons per hectare pushed emission reductions up to nearly 76% in one analysis.
Several airlines have conducted test flights using camelina-blended fuel, and the crop’s ability to grow on land unsuitable for food production helps sidestep the “food vs. fuel” debate that has dogged corn-based ethanol. The oil can also be processed into biodiesel, industrial lubricants, and bio-based plastics.
Camelina Meal as Animal Feed
After the oil is pressed from camelina seeds, the remaining meal is high in protein and still contains residual omega-3 fats, making it useful as a livestock feed ingredient. It has been studied in poultry, cattle, and fish diets. The meal’s omega-3 content can carry through to animal products, so chickens fed camelina meal tend to produce eggs with higher omega-3 levels. Regulatory approvals for camelina products in food and feed applications have expanded in recent years, with the FDA reviewing camelina oil under its Generally Recognized as Safe (GRAS) framework for human consumption.