CHIA SEEDS

Salvia hispanica

ORGANIC

Common cultivated chia. Grown for food in Mesoamerica since at least 3500 BCE. Annual plants produce tons of nutritious seeds that may be used in puddings, pastries and those crazy thick gloopy beverages that were so strangely popular for awhile.

Chia seeds are unique in that they will absorb up to 10 times their weight in liquid, making them a nourishing tapioca substitute. They produce a suitable alternative to eggs in vegan baking. Finely ground seeds will thicken sauces and soups and contribute signifcantly to low-carb high-protein gluten-free flours.

Unlike Tarahumara Chia, these plants aren't much to look at, although the small blue flowers can be very striking en masse. Plants can grow to 5' in ideal conditions, but will be considerably smaller in dry imperfect soils. Drought-tolerant once established. Fairly adaptable. Prefers to mature in hot dry conditions. Sow directly into the garden in spring.

Commence seed collection as soon as flowers begin to wither and fall from plants. Seeds will continue to ripen on dry cut stalks. Seeds will release easily from bracts once they are ready. Employ a large bucket. Take care to keep the stalks and seeds completely dry.

Packet contains at least 500 seeds.