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Salvia hispanica, Chia

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 Salvia hispanica
Family: Lamiaceae
Chia
Origin: Mexico, Guatemala
Groundcover and low-growing 2ftSmall shrub 2-5 ftFull sunSemi-shadeRegular waterWhite/off-white flowersBlue/lavender/purple flowersEthnomedical plant.
Plants marked as ethnomedical and/or described as medicinal, are not offered as medicine but rather as ornamentals or plant collectibles.
Ethnomedical statements / products have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. We urge all customers to consult a physician before using any supplements, herbals or medicines advertised here or elsewhere.Spice or herbAttracts butterflies, hummingbirdsEdibleSubtropical, cold hardy at least to 30s F for a short time

Chia 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. The word chia is derived from the Nahuatl word chian, meaning "oily". The present Mexican state of Chiapas received its name from the Nahuatl "chia water or river."

Chia seed may be eaten raw as a whole seed and is an excellent source of omega-3 and dietary fiber (both insoluble and soluble). Ground chia seed is sometimes added to pinole, a coarse flour made from toasted maize kernels. Chia seeds placed in water or fruit juice is consumed in Mexico and known as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.

Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes.


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 Salvia hispanica, Chia

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Salvia hispanica, Chia

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Salvia hispanica, Chia

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Salvia hispanica, Chia

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