Linseed, or flaxseed, is an oilseed renowned for its rich nutritional profile and numerous health benefits. Originating from the Mediterranean and southwest Asia, linseed has been cultivated for millennia. It is a small shiny, oval oil seeds in appearance and varying in color from yellow to brown. The seed’s physical characteristics, such as angle of repose, bulk density, and true density, play an important role in handling linseeds at a larger scale. Linseeds are rich in bioactive compounds including phenolics, lignans, secoisolariciresinol diglucoside, flavonoids, and carotenoids, which contribute to its significant antioxidant properties. The seed’s comprehensive nutritional profile includes carbohydrates, fats, proteins, dietary fiber, and essential vitamins and minerals like vitamins E, K, and B complex, along with magnesium, calcium, and phosphorus. Effective handling and storage practices are crucial for maintaining its quality and minimizing postharvest losses. This involves cleaning and drying, which can be achieved through both traditional and advanced methods. Proper storage conditions are vital to prevent microbial contamination, lipid oxidation, and physicochemical changes. Factors such as moisture content, temperature, and packaging materials significantly impact the seeds’ shelf life and quality. This chapter explores best practices for handling and storage, providing a detailed understanding of the physicochemical characteristics of linseed and its handling.