The Linen Stewards began their 2023 flax cultivation at De Horsterhof, embracing the farm’s organic philosophy and commitment to biodiversity. This year, the stewards chose to sow by hand across a 300-square-meter field, deepening their connection to the land and the process. The day was marked by both anticipation and appreciation for nature’s rhythms.

By day 26, the stewards undertook the essential task of weeding to support seedling growth. As they had opted not to sow in rows this year, this session was likely the only opportunity to clear unwanted plants manually. To protect the young flax, many went barefoot or in socks, carefully stepping through the field. Initially hesitant to tread upon the delicate plants, the stewards were reassured by the flax’s resilience.

By day 35, the field had transformed into a vibrant, lush green landscape. Though rainfall delayed the traditional sowing time of 100 days after the new year, the following extended sunny period fostered strong growth. By day 49, the flax entered its flowering phase. Each bloom opened in the early morning and closed by the afternoon. The progression continued, and by day 70, the seed pods had formed, signaling the onset of ripening and the countdown to harvest.

On day 94, The Linen Project’s harvest began amid heavy rain. Despite the challenging conditions, the stewards and volunteers remained steadfast, rewarded by the sun emerging later in the day. Working side by side in the weighty clay, they felt a deep connection to both the land and each other.

By day 105, stewards returned to assess the retting progress and flip the flax, ensuring even exposure to the elements. Timing was dictated by the weather, typically requiring one to two weeks after harvest. On day 117, the flax was determined to be sufficiently retted. The stewards gathered once more, rolling the flax into sheaves for storage—concluding their fieldwork for now, with the promise of resuming in winter for processing.

On December 8, 2023, the Linen Stewards reconvened at De Horsterhof to begin processing part of the year’s yield. With each cycle, their knowledge, experience and shared commitment to stewardship continue to deepen, reinforcing the connection between tradition, sustainability and community.

Photos by Eduard van Wijk and Ellen Rooijakkers