Chia Salvia hispanica

Detailed Listing For
Botanical Name:

Salvia hispanica

Family:

Lamiaceae

Genus:

Salvia

Species:

hispanica

Common Name:

Chia

Seeds Per Pound:
0
Quantity:
4.39 lb
Average Viable Seeds/Packet:
1744
Germination:
98%
Germination Test Type:
cut
Purity:
99%
Height:
2-3 feet
Collection Locale:
Mexico
Crop Year:
2014
Minimum Hardiness Zone:
annual
In Stock: 4.39 lb
Prices
Sample Bulk Pricing
1 packet
1.95
1 oz
4.38
1 lb
14.50
1 kg
27.02
Growing Info:
Scarification: Soak in water, let stand in water for 12 hours.
Stratification: none required.
Germination: sow seed 1/4" deep, tamp the soil, mulch the seed bed.
In a Nutshell:
* Salvia hispanica , commonly known as Chia , is a species of flowering plant in the mint family, Lamiaceae , that is native to central and southern Mexico and Guatemala . It was cultivated by the Aztec in pre-Columbian times, and was so valued that it was given as an annual tribute by the people to the rulers. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seed is used for nutritious drinks and as a food source. more...
* Chia (Salvia hispanica) was the third most important food of the Aztecs in the time of Cortez (behind corn and beans and in front of amaranth), and has long been an important crop in Mesoamerica for the unique nutritional qualities of its seed. Chia fresca is a popular regional drink, and the Mexican state of Chiapas is named after the plant. Global interest in chia seed as a food* is based on its high content of protein, ?-3 fatty-acids, and complex carbohydrates, as well as the gelatinous, moisture-retaining qualities of the seed which make it useful in baking and in clothing the American pop-culture “chia pet.” more...
* When soaked in water, the seeds form a gelatinous mass which is flavoured with fruit juices and consumed as a cooling drink. The gelled seeds can also be prepared as a gruel or pudding. The sprouted seeds are eaten in salads, sandwiches, soups, stews etc. Due to their mucilaginous property they are often sprouted on clay or other porous materials. The seed can be ground into a meal and made into bread, biscuits, cakes etc, usually in a mix with cereal flours. The seed is a good source of protein and easily digested fats. more...
Usda description:
More info on http://plants.usda.gov