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Medicinal, culinary and unusual botanicals from Australia and around the world

Salvia hispanica – Chia (seed)

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An aromatic member of the Salvia genus whose seeds are used to make a refreshing drink called chia. The seeds are soaked in water, lemon juice and sugar, after which they exude a mucilaginous substance. Many species of Salvia and Ocimum (Basil) exhibit this property and it appears to be a germination enhancing action, protecting the embryo whilst germination takes place. The gelled seeds can also be eaten as a porridge or to make desserts. The seed oil is also high in essential fatty acids (EFAs). One of the best vegetable sources of Omega 3 oils.

Care and Cultivation

Salvia hispanica seed can be sown in spring/summer or early autumn. Lightly cover with soil and keep moist until they begin to germinate. Either sow directly or in a pot. Annual, from 60-90cm tall and 30-45cm in width.

50+ seeds per packet


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