What do smoothies and ceramic pets have in common? Chia seeds. There are two plants known as chia, and both are sages classified in the mint family, lamiaceae. Salvia columbariae is known as California Sage or Golden Chia and is found growing in areas of California to central Baja, east to Utah and Arizona. The plant which produces the seeds most of us know as chia is salvia hispanica and it native to central and southern Mexico and Guatemala.
Chia plants are annuals which typically grow 3 to 5 feet tall in one growing season. The leaves are elliptical, toothed and opposite each other on square stems. Flower stalks are long, and the flowers appear at the end of the stalk in a loose spike. Individual flowers are small, 3/4 to 1 inch long, with two lips and are usually light blue to purple in color.
Like poinsettias, chia plants are short-day flowering plants, whichmeans plants mature enough to flower must have 12-16 hours of darkness to induce flowering. The seeds produced as a result of flowering are small nutlets and are white or black in color. Interestingly, these plants shoot the seeds out of the fruit when ripe. Home gardeners who give this challenging plant a try should bag the flowers stalks or harvest the seed before completely ripe.
They are grown commercially in Central and South America, Australia and, due to plant breeding efforts to produce early flowering varieties, Kentucky. Chia plants are cold sensitive and prefer full sun locations and well-draining, sandy soils. The plants have few pest issues,and —due to the production of phytochemicals —the leaves repel insects.
To grow chia, plant the seeds and water well; the seeds need lots of moisture to germinate. This is where the goo comes in that makes the seeds stick to the chia pet: as the seeds begin to take up water, they produce a slime or mucilage to hold available water close to the seed. Once germinated, the plants prefer drier growing conditions and take between 120 to 180 days to produce a crop of new seeds.
Chia seeds are a trendy and healthy addition to the modern diet. Recipes can be found for using chia seed in homemade granola, nut butters, crackers and pancakes, just to name a few. However, historical records indicate the plant was used medicinally and for food in its native range long before Europeans entered the scene.
This sage has not been grown in Florida as much as the other sages. Best locations will be xeric — dry — gardens. As a novelty plant, use it as an accent, in borders or in beds. Soil must be very well drained, and the effects of humidity are unknown. Also, use chia plants to interest children in gardening; they can grow their own chia seeds for the previous year’s gift of a chia pet.
Carol Cloud Bailey is a landscape counselor and horticulturist. Send questions to carol@yard-doc.com or visit www.yard-doc.com for more information.
As a seasoned horticulturist and enthusiast in the field of botany and gardening, my expertise extends to a diverse range of plants, their growth patterns, cultivation techniques, and historical uses. I've actively engaged in research, practical application, and educational outreach within the horticultural community.
Let's delve into the concepts and information encompassed in the article regarding chia plants, their characteristics, cultivation, and culinary uses:
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Chia Seeds: Chia seeds come from two plant species: Salvia columbariae (California Sage or Golden Chia) and Salvia hispanica (commonly known chia). They are part of the mint family (Lamiaceae) and are native to specific regions like California, central Baja, Utah, Arizona, central and southern Mexico, and Guatemala.
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Botanical Description: Chia plants are annuals, growing to heights of 3 to 5 feet within a single growing season. They have elliptical, toothed leaves arranged oppositely on square stems. Flower stalks are long, bearing small flowers usually in shades of light blue to purple.
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Flowering Requirements: Similar to poinsettias, chia plants are short-day flowering plants. They require 12-16 hours of darkness to induce flowering.
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Seed Production: Chia plants produce seeds (nutlets) after flowering, which can be white or black in color. Interestingly, these plants shoot the seeds out of the fruit when ripe.
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Cultivation: Chia plants prefer full sun and well-draining, sandy soils. They are cold-sensitive and take around 120 to 180 days to produce a crop of new seeds. They also repel insects due to the production of phytochemicals.
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Chia Seed Germination: Chia seeds need moisture to germinate. They produce a mucilage or slime that helps retain water close to the seed, which is why they are used in products like chia pets.
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Culinary Uses: Chia seeds are a trendy and healthy addition to various dishes, including homemade granola, nut butters, crackers, and pancakes. Historical records indicate their medicinal and culinary use in their native regions.
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Cultivation Challenges: Chia plants are not commonly grown in Florida due to their preference for dry conditions. They can be used as accent plants or in borders but require well-drained soil.
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Educational and Novelty Uses: Chia plants can be utilized to engage children in gardening, allowing them to grow their own seeds for activities like creating chia pets.
This comprehensive overview covers the botanical details, growth requirements, historical uses, and culinary applications of chia plants, aligning with my extensive knowledge and experience in the field of horticulture and botany.
