Chia

In addition to the seeds, which are eaten as beans or pressed into special oil (see below), the plant produces delicious leaves and stems that add a wonderful flavor to salads, soups, meat dishes, etc. Grow them as sprouts or (even better) as microgreens. "Chia Fresca" is a health drink created by soaking the seeds in water or fruit juice. In our country, the plant does not flower, or flowers very late (it is a short-day plant), and therefore grows quite tall but remains sturdy!
We found background information, for example, on www.anthemis.nl:
Archaeological research has shown that Salvia hispanica was used by humans as food as early as 3500 BC. The plant originated in Mexico, and its seeds were once the main food source for the Central American population. The plant belongs to the mint family (Lamiaceae) and was called "Chia" by the Aztecs. For the Aztecs, Chia seeds were the purest "power food"; they ate the seeds to increase their stamina and as medicine. The roasted seeds were ground, and a type of cake was baked from the flour. Messengers could run all day on a handful of seeds. This "running food" had a higher value for the Aztec people than gold and was so important that it even served as a means of payment. Before the Spanish colonization, more Chia than Maize was cultivated in Mexico and other Central American countries. There were good reasons for this: the seeds contain 20% more protein than cereals, and Chia leaves were used as an herb. Remarkably, the oil extracted from Chia seeds consists of over 60% omega-3 linolenic acid, one of the highest percentages in the plant kingdom.
After the fall of the Aztec empire, Chia fell into oblivion and was only cultivated on a small scale by Mexican Indians. Recently, the great benefits of the seed were rediscovered, and the plant is now cultivated on a larger scale in Peru and Argentina. Due to its high content of omega-3 fatty acids, Chia seed oil has become an important food supplement and an excellent alternative to fish oil. The pleasantly tasting oil is free of allergens, and CO2 extraction ensures that no important substances are lost. Chia seed oil has anti-inflammatory and anti-allergic properties and improves skin elasticity. A boon for damaged and irritated skin.
Use Chia seed oil pure or in mixtures for, among other things, the care of mature or dry skin, skin inflammations, damaged, and irritated mucous membranes.

This variety is grown as a microgreen (for the young plant with cotyledon or first true leaf). Microgreens are grown on moisture-retaining material (kitchen paper, cotton wool, soil). For germination, keep it dark and warm; after germination, light and cooler.

Names:
Latin: Salvia hispanica
Dutch: Chia
English: Chia