Chia, Golden (Salvia columbariae), packet of 50 seeds
$3.95
Family: Mint (Lamiaceae)
Annual. 50 days to flowers.
(California Chia, Ilipesh) Self-seeding, miniature desert grower with bright purple flowers that occur in whorls. Native to the deserts of the American SW, Central America and Southern California, growing no taller than the knee. Programmed by nature to grow quickly during the brief winter rains and make seeds in the spring sun, the mellow seeds occur inside spiney seed capsules. Like the circulation stimulant Dan-shen, Ilipesh seed contains the compound known as “tanshinone,” a circulation stimulant that inhibits blood clotting and is an anti-seizure medicine. Was used historically (TWM, Native American) to treat strokes, therefore the translation of its name “to wake the dead.” Actually, there are a number of types of chia and this is one of the best. All make a quick mucilage when whetted, and may be reconstituted in water to make a soothing and protein-rich drink. Bulks the stools. Helps hold moisture in the body, alleviate thirst and provide energy, stamina and endurance to busy gardeners, homesteaders, craftspeople, athletic competitors, long distance runners and regular folks. My favorite way of growing this is in the winter greenhouse sown on the surface of sandy medium in deep flats. Press seed into surface and water to keep moist. Fast germination is followed by the development of characteristic flattened rosettes giving rise to multiple stalks with whorls of purple flowers that give way to the precious seeds. Keep in the flat and harvest when ready or time the planting to transplant out seedlings in the early spring, which can give increased yields. Space plants 1 foot apart.
50 seeds/pkt., Open Pollinated, Untreated, NO GMO’s
In stock
Question
Jennifer –
Can you explain how you go about harvesting the seeds? I have grown chia in the garden before (the bees LOVE them), but the variety I grew was difficult to harvest the seeds. They seemed to mature over a long period, so I had to clip off the heads as they turned brown. It was not easy. Thanks.
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Richo Cech –
Hi Jennifer, This comment was left under golden chia which makes a kind of seed-filled inflated pod. That is one of the advantages of this species, the seeds just spill out. Common chia has more of a leafy raceme. Let it dry and then rub it through our #3 seed cleaning screen, then screen it down again and wind-winnow. If not all the seed is mature it doesn’t matter, the immature seed is going to blow away, it won’t be part of the final sample. You can check my youtube videos for how to use the seed cleaning screens. Richo
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Han –
How does one whet these seeds? You mentioned “whetted” above…
How deep is the “deep flat” that you discuss above?
Really enjoying all your herb books, btw!
I ordered a bunch of plants along with seeds, just to hedge my bets for the growing season.
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Richo Cech –
hello han, by whetting i just mean adding water, that’s all. the deep flats i use are 6 inches deep. i find that they allow for the roots to develop naturally prior to transplant. cannot understand how people use those 2-inch deep flats for anything other than common veggies. its all about the root. r
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Question
James Nolasco –
Is it too late to grow this right now in early spring in san francisco, ca ?
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Richo Cech –
Hi James, You can grow this now in San Francisco. You’re in a Zone 10–it will be a quick crop. Richo
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Question
Alexandra –
Hi. Do I think we could grow in Hawaii or only the desert. Thanks
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Richo Cech –
Hi Alexandra, This is an incredibly fast and easy crop that can be pulled off almost anywhere. Often I have just grown it in deep flats of sand in the greenhouse. I suppose you would have to protect it from torrential rains. Richo
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