Chia Herb Seeds (Salvia Hispanica)
- Chia seeds come from a flowering plant in the mint family that's native to Mexico and Guatemala, and history suggests it was a very important food crop for the Aztecs.The human trials are limited —as is often the case with food research— but the anecdotal evidence of chia's positive health effect include boosting energy, stablizing blood sugar, aiding diegestion and lowering cholestrol.
- Chia Germination: For sprouting purposes, place the chia seeds in a tray and moisten them with water. Cover the tray and keep it at a temperature of 75-85 degrees F for about four days or until they reach 1/2", the usual size for eating. Start the seeds for planting outdoors 4-6 weeks before the last spring frost, sowing them on the surface of the soil and keeping the flat warm and lightly moist. Transplant the seedlings well after frost, spacing them 12-15" apart in well drained soil and full sun.
- Growing Chia Seeds: Chia prefers fairly dry soil, and should not be watered regularly unless drought conditions persist.
- Harvesting Chia: Harvest fresh leaves as soon as the plant reaches a height of 6". The leaves can also be dried for use in tea. If given a long and warm enough growing season, chia will produce seed heads that can be dried and threshed to remove the seed. However, since chia seeds easily absorb moisture, they are prone to mold and other diseases; for this reason, eating untested chia seed may pose a risk.
- Height : 18” - 24 ”
Spacing : 12” – 18”
Sun Light : > 6 hours - Full
Water : Average
Harvest : 110 -120 days
Sowing : Sow seeds ½ “ – ¼ " deep
Germinations : 4 - 7 Days
Size seeds: Small
Color : Seeds Mottle-colored,Green Leaves, Purple Flower
- Quantity : >< 200 Seeds/pack
- HEIRLOOM/NON GMO