Chia

Description

Chia (Salvia hispanica) belongs to the Lamiaceae family and is native to SouthAmerica. It thrives in Dry valleys, warm temperate zones (naturalized in Andes) environments across regions including SouthAmerica. Botanically, Chia is ancient Central/South American sage producing tiny oil-rich seeds that swell into a gel when soaked. Staple of Aztec and Maya diets.. The edible parts include Seeds. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during April and May. Nutritionally, Chia stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 4.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Chia offers a Nutty, mild, slightly grassy flavor profile. Soak seeds in liquid 10 min to 8 hours; use as thickener or pudding. Common culinary applications include Chia pudding, Smoothies, Baked goods, Beverages. Popular preparations include Soak 3 tbsp seeds in coconut milk overnight for pudding. For storage, refrigerate fresh parts. Safety note: Drink plenty of water when consuming; expands in stomach. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Chia pudding, Smoothies, Baked goods, Beverages Storage: Refrigerate fresh parts

Recipes

• Soak 3 tbsp seeds in coconut milk overnight for pudding

Where It Grows