Worth knowing:
The Mexican Chia belongs to the salvias, and was already highly appreciated as an important food plant by the Aztecs – with good reason since the Chia contains an impressive high rate of omega-3 fatty acids, proteins, vitamins, antioxidants and minerals. The annual herbal plant can become up to 1.75 meters tall and pleases during autumn with strongly blue or white coloured flowers on its numerous pseudo-whorls. Due to the richness of healthy contents, Chia is known to promote health in multiple ways. Jelly of the Chia seeds swollen up in fluid has a high saturation value and is often used to promote weight loss.
Natural Location:
Originally, Chia comes from Mexico, but today it also has been cultivated in Guatemala, Bolivia and even in Australia.
Cultivation:
Seed propagation indoors is possible throughout the year. However, for the annual cultivation it is recommended starting the propagation indoors in early spring. Slightly press the fine seeds onto moist potting compost or herb-substrate and put only very little compost earth on top. Cover the seed container with clear film to prevent the earth from drying out, but don’t forget to make some holes in the clear film and take it every second or third day completely off for about 2 hours. That way you avoid mold formation on your potting compost. Place the seed container somewhere bright and warm with a temperature between 20°C and 25°Celsius and keep the earth – preferably with a water sprayer – moist, but not wet. Depending on the propagation temperature, the first seedlings will come up after one or two weeks. With a height of 5 to 10 cm, the seedlings can be planted out in the garden.
Place:
Chia grows nicely in a garden bed or in a tub and prefers a sunny or half-shaded location. The plant can also cope with sparse and low-nutrient soils.
Care:
Water the plant regularly, but avoid water logging to prevent the roots from rotting. The Mexican Chia can also endure longer dry periods. Since it is not very popular with insects and such, Chia can be cultivated organically without using any pesticides. After blossoming in September the plant needs another 45 days without frost, before the seeds can be harvested. Just pluck off the flower heads and carefully shake out the seeds.
During the winter:
The Mexican Chia is an annual plant and can be cultivated next year again with some of the preserved seeds from the last harvest.
Picture credits:
- © Edwards, Sydenham - Public Domain - http://creativecommons.org/licenses/publicdomain/
- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © Frank Laue - © Saflax - http://www.saflax.de/copyright
- © Edwards, Sydenham - Public domain - http://creativecommons.org/licenses/publicdomain/
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