Onaka, S.D. – "The greatest service which can be rendered any country is to add a useful plant to its culture," Thomas Jefferson wrote. He passed that philosophy along to Lewis, who thought the wild flax "thick and strong" and had high hopes it would be useful to farmers. But Lewis never envisioned a farmer like Rick Heintzman.

On his farm near the Lewis and Clark Trail, Heintzman, 51, works the same land his grandfather once homesteaded. Heintzman is part entrepreneur, part visionary and part high-pressure salesman, and his whirlwind of activity revolves around an offspring of Lewis’ wild flax.

About 10 years ago, in response to low wheat prices, Heintzman began cultivating a golden flax he calls Dakota Flax Gold. Then he began packaging and marketing direct from his farm and website when he realized golden flax contains significant amounts of fiber, Omega-3 essential fatty acids, high-quality protein, lignans, vitamins and minerals.

Early research also indicates flax has the potential to lower cholesterol levels, prevent heart disease and benefit those with diabetes, arthritis and even cancer.

"In 10 years this country won’t be able to produce enough flax to meet the demand," Heintzman declares. But he’ll also tell you he’s always been misunderstood and "seven years ahead of everyone. People in town think I’m crazy."

Heintzman’s ideas tumble out faster than he can talk. Business is booming. Sold as a health supplement from his Internet site, golden flax earns Heintzman at least $335 a bushel. At the local grain elevator his annual production of 30,000 bushels would bring about $3 a bushel for feed or oil. He plans to triple flax production this year, shooting for 100,000 bushes and contracting out half that production, though rains have delayed planting this spring.

He’s gotten others interesting in flax, too. At the Florida-based Diabetes Resource Center, dermatologists and psychiatrists have started to further study flax as health food.

The market for flax – other than for linseed oil or as fiber – has never been big because ground or processed flax quickly loses health benefits if not used shortly after grinding. Heintzman solved the problem by selling whole flax in kits that included small coffee grinders to grind each day’s supply. He also has worked out a process to stabilize the flax oil in a nutrition bar that actually tastes good.

"A year from now, this whole operation is really going to take off," Heintzman says. "It will finally be accepted."