Salvia hispanica

Chia is a nutrient-rich annual herb from Mexico and Central America, once cultivated by the Aztecs and still celebrated today for its edible seeds and attractive garden presence. This member of the mint family grows to a height of 90 to 150 centimetres, producing square stems, coarse green leaves, and showy purple-to-white flower spikes that bloom late in the season. In warm climates, it grows easily from seed and self-sows readily.

The tiny seeds are a true superfood, rich in protein, fibre, and omega-3 fatty acids. They absorb many times their weight in liquid, making them ideal for puddings, smoothies, baked goods, and hydration drinks. The leaves are also edible and can be brewed into a light herbal tea with subtle earthy notes, often blended with honey and citrus.

Sow seeds directly in spring once the soil has warmed and all risk of frost has passed. Chia seeds need light to germinate and should not be buried. Simply press them into the surface of well-drained soil and keep moist until germination, which usually occurs in under a week at temperatures above 18°C.

Chia plants thrive in full sun and require little attention once established. Allow 95 to 150 days for the plants to reach full maturity. When flowers fade and seed heads begin to dry, cut and collect the heads and allow them to dry completely before winnowing the seeds for storage or use.

Standard packet contains approx. 200 Seeds

Petite packet contains approx. 70 seeds