Overview
“Chia” is used to name several species of annual or perennial Salvia plants which are grown primarily for their tiny, edible, black or white seeds. These seeds can be germinated and eaten as sprouts, microgreens, or soaked in water and consumed whole. The seeds are considered to be super healthy due to their high content of omega-3 fats, as well as protein, dietary fiber, and antioxidants. When the seeds are soaked in water, they form a gelatinous mass, making them a good thickening agent and preventer ofdehydration. As a member of the mint family, these plants grow opposite pairs of serrated leaves and sport purple, blue, or white flowers borne in a spike on the end of the stems.
The most common variety of chia currently cultivated is the Mexican chia, Salvia hispanica, an annual herb which will reach heights of up to 6 feet. Native to central and southern Mexico and northern Guatemala, this plant is adapted to a tropical or subtropical climate. Flowering is induced by shortening day lengths, which begins in the late summer and early fall. This can be problematic for growers in northern latitudes where fatal frosts accompany this change. Breeders are creating varieties which are better adapted to temperate climatesand will produce seeds before being killed by frost, but many of these varieties are patent pending and only available from select plant breeders. Still, you can grow these plants for their flowers, which will attract beneficial insects, and leaves, which can be used to make tea.
- Botanical Name: Salvia hispanica
- Plant Type: Seed/Grain Vegetable
- Variety: Mexican
- Growth Cycle: Annual
- Season(s): Spring Summer Fall Winter
- Climate Zone(s): 8a 8b 9a 9b 10a 10b 11a 11b 12a 12b
- Light: Full Sun
- Soil Type(s): Clay Loamy Sandy
- Yield: 1/2 cup seeds per plant
- Garden Dimensions: 1 plant per square foot
- Germination: 3–14 days
- Maturity: 90–150 days
- Harvest: 100–180 days
Cultivation
Propagation
Seed: One popular technique for planting chia in the garden is to spread a dense layer of seeds and then thin plants to their final spacing once the seeds begin to sprout. This gives you a supply of tasty sprouts as you thin.
Seed Depth: 1/8–1/4″
Space Between Plants: 8–12″
Space Between Rows: 18–24″
Germination Soil Temperature: 70–80°F
Days for Germination: 3–14
Sow Indoors: 4–6 weeks before average last frost. At any time if growing for sprouts or microgreens.
Sow Outdoors: Late spring or early summer after all danger of frost has passed.
Vegetative: It’s possible to grow plants from stem cuttings. Root in a glass of water or soilless medium, like peat moss.
Climate
Native totropical and subtropical climates, chia is well adapted to heat and drought and will grow in disturbed soils. Its wild range is diminishing due to overgrazing and fire suppression (plants love to grow in areas which were recently burned). Chia not frost tolerant, so you should grow them as summertime annuals in climates colder than USDA Zone 8. However, due to their daylength-induced flowering, it’s not likely that you will get a seed crop from these plants if growing in temperate regions.
Light
Natural: Full sun. Flowering time is determined by day length, and will generally only begin once days start to shorten in fall.
Artificial: Grows well under LED or fluorescent lamps. You can switch to a high pressure sodium HID bulb to induce flowering for seed production. Provide 12 hours of light per day during vegetative growth, decreasing that number when you want plants to produce flowers and seeds.
Growing Media
Soil: Prefers well-drained sandy, loamy, or clay soils with moderate fertility. Will not do well in wet soil. This plant tolerates a wide range of soil pH.
Soilless: Germinate seeds or grow sprouts in a soilless mix of peat moss or coco coir. Mix with perlite and/or pine bark to increase drainage.
Hydroponics: Thrives in a hydroponic system with adequate drainage. Try using clay pellets as your growing medium.
Aeroponics: Thrives in aeroponic systems.
Care
Water: Requires low to moderate levels of water. Keep seeds consistently moist. Once plants are established, they are quite drought tolerant and will prefer staying dry to being too wet.
Nutrients: Requires moderate levels of nutrients. Amend poor soils with compost or wood ash before planting.
Foliar: Will benefit from a foliar feeding of liquid seaweed.
Pruning: If you want to grow chia for its foliage or prevent reseeding in warmer climates, deadhead flowers regularly.
Mulching: Use mulch to suppress weeds, as chia does not like competition.
Troubleshooting
Pest(s): Rarely bothered by pests, but watch for:
- Whiteflies
Disease(s): Not frequently susceptible to disease, although plants may rot if kept too wet. Additionally, commercially cultivated plants have recently exhibited viral infections from:
- Mosaic virus
- Tomato yellow spot virus
Rotation and Companion Plants
Rotation: Alternating with legume crops may be beneficial for providing chia with adequate supplies of nitrogen. It also may be possible to alternate chia with winter wheat for a double harvest in the same year.
Companions: Grows well with other species in the Salvia genus, such as sage.
Harvest and Storage
Harvest: For a seed harvest, wait until flowers have begun to drop their petals. Pick and hang them upside down in paper bags to dry fully. You can then crush flower heads and remove the chaff from the seed by pouring the resulting material in front of a gently blowing fan. Pick fresh leaves at any time by cutting off the top of a few stems, just above a node.
Storage: Keep in an airtight container. The high antioxidant content of the chia seed will allow it to stay fresh for several months or a year, and you will not generally need to refrigerate or freeze whole seeds. Keep ground seeds in the fridge and use quickly for best results. Fresh leaves should be used within a few days, or dried and kept in a dark place in an airtight container for a few months.
Other Info
Fun Fact: Does this plant sound familiar from your childhood? That’s because this is the species found in Chia Pets®! Ch-ch-ch-chia!
