Chia: Crop Potential and Uses
Food Plants - Annual, Health & Disease, Medicinal Plants, Seeds — by Isabell Shipard April 6, 2009
Editor’s Note: Today we get some practical tips from Isabell Shipard, a lady whose work I featured recently. You’ll hear from Isabell from time to time – helping us get to know a little more about the herbs and other plants whose attributes, uses and benefits are often unknown or ignored. For a lot more info like this, consider purchasing one of Isabell’s really excellent books – you can find them in our book section.
Chia (Salvia rhyacophila) is a hardy annual herb 1-1.5m high, that belongs to the Salvia family, with its name coming from the Latin ‘salare’ which means to save, referring to its curative properties. Blue flowers spike to 10cm long, set on terminal stems, and fill out to a seed head (that is similar in appearance to a wheat seed head) with pin-head sized, brown, shiny seeds. Plants adapt to a wide range of soils, climates and minimal rainfall.
In the plant’s native habitat of South-west America, it has been highly valued as a staple food for hundreds of years. In Mexico, it was used as money and to pay taxes. A small handful of seeds and plenty of water supplied energy and sustenance, for a man traveling for 24 hours, and it is said that an Indian can exist on it for many days if necessary. Several USA universities have researched the endurance properties of chia and found that a tablespoon of seed could sustain a person for 24 hours, with hard labour. Richard Lucas, in his book, ‘Common and uncommon uses of herbs for healthy living’, encourages anyone to try it, and discover its unique ability to provide the go power to get through a busy day with a hop, skip and a jump. The seeds have valuable medicinal properties and nutritional content, with essential vitamins, minerals, fibre and 30% protein. In USA it is grown as a commercial crop and seed is available in Health Food Shops.
The calcium content of chia seed is 5 times that of milk. Enzymes in chia act as catalysts to aid the digestion of food. Chia seeds contain the trace mineral strontium, which acts as a catalyst in the assimilation of protein and production of energy. A greyhound breeder read of the energy boosting power of chia, and phoned to see if he could buy the seed in large quantities, to give his dogs a winning edge! Researchers say that strontium has strengthening benefits to cartilage, teeth and bones.
The seeds contain one of the highest known sources of Essential Fatty Acids (EFA), as linolenic acid (LNA) 30-60%, and linoleic acid (LA) 30%. EFA’s carry a slightly negative charge and spread out as a thin layer over surfaces and do not form aggregations; this makes cell membranes soft, fluid and flexible, allowing nutrients to flow in and wastes out. Researcher, Linus Pauling, found that energy charged by EFA’s produced measurable, bioelectrical currents. These currents make possible the vast number of chemical reactions in the body, which are important in nerve, muscle and membrane function. EFA’s absorb sunlight and attract oxygen. A bounteous supply of oxygen, carried with the blood to the cells, is vital for vitality, pain relief and healing. The oxygen is able to be held by the action of EFA, at the cell membranes, making a barrier against viruses and bacteria. EFA’s are important in immune function and metabolic reactions in the body resulting in fat burn, food absorption, mental health and the process of oxidation and growth. They can substantially shorten the time required for recovery of fatigued muscles after exercise or physical work.
EFA’s are the highest source of energy in nutrition and govern many life processes in the body. When EFA’s are deficient, a diversity of health problems may follow. Due to high refining and processing of many natural foods, EFA’s may be low or non-existent, therefore, we need to look at what we can grow to give us these essentials, daily. Chia seeds provide a rich source of EFA’s, and many other seeds that we can use for sprouting are also a good source.
The mucilaginous properties of the seeds have a swelling action, similar to guar or psyllium as a bulking agent and fibre source, and are valuable for cleansing and soothing the colon. Chia acts like a sponge, absorbing toxins, lubricating the colon and strengthening the peristaltic action. Considering the high incidence of bowel cancer, diverticulitis, colitis, chronic constipation and irritable bowel syndrome in our country, we need to share the knowledge of this healing plant with our fellow Australians.
Chia seeds come to the rescue when the tummy is upset and will not tolerate other foods; or to fortify the body against the exhaustive effects of extreme summer temperatures. The seed helps to quench the thirst, if added to a glass of water, a very practical benefit in our hot summers. It is an appetite satisfier and, therefore, useful to dieters. Chia is valued for calming the nerves and said to strengthen the memory: use 1 teasp. chia seed to 1 cup of boiling water, steep 5-10 minutes, take 2-3 cups a day.
Chia leaves (fresh or dried) steeped in boiling water, make a therapeutic tea. Use the tea as a blood cleanser and tonic, also for fevers, pain relief, arthritis, respiratory problems, mouth ulcers, diabetes, diarrhoea, gargle for inflamed throats, to reduce blood pressure, cholesterol and triglyceride levels and to strengthen the nervous system. Try the tea sweetened with honey and a few drops of lemon juice added. Women who suffer with hot flushes may find relief by drinking chia leaf tea regularly. A recent TV program highlighted the benefit of chia tea, made with a few, freshly chopped leaves, for anyone feeling lethargic or lacking energy. Chia contains several very strong antioxidants that help to remove toxins from the body, which then give a feeling of improved health.
As the seeds are able to absorb more than 7 times their weight, in water, and form a thick gel, this causes a slow release of carbohydrate; facilitating an equally slow conversion of carbohydrates, into glucose (blood sugar), for energy. The outer layer of the seeds are rich in mucilloid soluble fibre and, when mixed with water or stomach juices, a gel forms that creates a physical barrier between the carbohydrate foods eaten and the digestive enzymes that break them down. This means that the carbohydrates are digested slower and at a more uniform rate. There is no insulin surge needed to lower the blood sugar level after eating chia. The chia gel is able to hold moisture, which also retains electrolyte balance.
Chia sprouts can come to the rescue for digestive problems, particularly when ‘windy’. Passing gas may be relieved by slowly chewing 1-2 tablesp. of chia sprouts, making sure that plenty of saliva is mixed with them. Together with the nutrients, chlorophyll, and enzymes from the saliva, the combination can act to relieve and prevent flatulence.
Chia seeds have a nutty flavour and can be sprinkled over meals, or seeds can be soaked in a little water (for several hours or overnight, to start the seed germination process) giving better assimilation when eaten. Soaking is also beneficial, since vitamin C will start to be manufactured. When seeds are sprouted, the vitamin content multiplies considerably and they can add a spicy, warm flavour to meals. Sprinkle soaked or sprouted seeds over breakfast cereal or tossed salads.
Try chia as a refreshing breakfast drink. Mix 1 teasp. seeds (rich in soluble fibre), in a glass of orange juice and let the seed soak for 10 minutes, before drinking. The drink will give a feeling of satisfaction and fullness for a number of hours. It has been found that chia can help to regulate sugar metabolism. Research has found that enzymes in chia act as a catalyst to aid the digestion of food. As chia has a low glycemic content, it is an ideal food to add to our daily diet. For a refreshing chia beverage, soak 1 teasp. chia seed in 1 cup of hot water and 1/2 teasp. apple-cider vinegar, 1 teasp. honey and a pinch of cinnamon powder.
Add seed to cooked or baked goods. A small amount of seeds added, when making bread, will make bread lighter, with less leavening needed, as well as improving the keeping qualities. Many foods are said to be more flavoursome with chia added – bitter foods become more palatable. Sharp cheese, at maturity, will taste more like cottage cheese. Chia is useful for enriching baby foods, infant formulas, health foods, energy bars, snacks, breakfast cereals, etc. As oxidation of chia seed is minimal to non-existent, it holds excellent potential within the food industry compared to other alpha-linolenic fatty acid sources, such as linseed, which exhibits rapid decomposition due to lack of antioxidants. Chia does not need artificial antioxidant stabilisers and stores well, without deterioration.
And when the garden yields a super crop, feed the seed heads to the hens. Research in South America, with commercial egg production, found that laying hens eagerly devoured chia when up to 30% of seed was added to their food. This also resulted in the production of eggs with a ratio of saturated to polyunsaturated fats, half that found in normal eggs, a real benefit to consumers, eggs with a heart-friendly profile!
Comments (26)
Hi Isabell, thank you for this article. I wonder is it possible to get those seeds here in Australia and if yes where? Also what climate is suitable to grow Chia?
thanks,
Matt
Comment by Matt — April 6, 2009 @ 9:04 am
The climate of the American Southwest and Northern Mexico is arid desert or shrubland (much of it at 1500 m above sea level) with wet winter and dry summer. The southern part of Western Australia and South Australia would have similar conditions.
Comment by Arian I. — April 7, 2009 @ 4:37 am
Chia grows naturally in semi-arid land in Calif and other places. I’m checking to see if it’s invasive, but may try some in Florida as I’m looking for some more drought tolerant edibles for various projects.
Here’s a great article with some history of Native American usage, etc.
http://www.gardenguides.com/plants/plantguides/shrubs/plantguide.asp?symbol=SACO6
Comment by Cory — April 7, 2009 @ 11:34 am
Yes, Matt, chia seed is so easy to grow. We have seed available at the Herb Farm, Nambour, Sunshine Coast, Queensland (and do postal orders if required). We have small seed pkts for anyone wishing to plant a few plants in the garden; and we also have the seed in 500 gram pkts which gives many many thousands of seeds for growing and for eating, making into smoothies, etc. Chia is so very special with its valuable nutrient content, and if you want more energy and stamina is is wonderful. If you would like to get the Herb Farm catalogue, just email your request (see details on web site) and we will despatch by email.
Chia adapts to a wide range of climates. In cold and temperate climates I suggest seed be planted early spring and summer. Here in our sub-tropical conditions, I find planting late summer and early autumn is a good idea, as if it is planted too early in the season the plants grow too tall before flowering and seeding, and tend to get top heavy and branches topple over, which makes it more work to harvest the seed heads. We cut the seed heads off, allow to fully dry in boxes, tramp on them with our feet, and crush the seed heads in hand, then put through a sieve, and then winnow away the roughage; or better still, shaking the container back and forward the roughage/chaff moves to the top, and I keep this for making a colon cleanse (using like psyllium) (see chapter on plantain in my Herb Book). Chia seed stores well, and insects do not bother, which make this a valuable survival food plant.
Comment by Isabell Shipard — April 8, 2009 @ 8:16 am
Hi Isabell, thanks for the reply. I live in the Gold Coast hinterland so it looks like I will have no problem to grow Chia which is great. I’ll check your website.
Kind Regards,
Matt
Comment by Matt — April 14, 2009 @ 9:09 am
i have bought chia-tah seeds from a health shop in adelaide and i see that they are grown in the nthwest of WA.
My wife a i swear by them as they certainly have improved our health in many ways, iam not so hungry at dinner time and i feel more flexible without sore joints,they are about $8 a packet.
Comment by elvio — April 16, 2009 @ 10:47 pm
HI. Im wondering if I can order a pack of chia seeds from the U.S. I know that we have chia seeds her, but I heard from a friend that a certain doctor harvest and process the seeds differently in a region in the States, and says that they have got the best chia seeds that give superior health benefits. I would like to get a sample pack from my friend. Is this allowed here in Australia?
Thanks….Jenny
Comment by Jenny M. — August 27, 2009 @ 8:16 pm
I am taking baby asprin,should I stop as I am also having the chia seeds, heard chia seeds thin blood, so dont know if I should be taking both.
Comment by Maureen Wade — March 15, 2010 @ 2:34 pm
Hello
I’m very glad to see that the interest in chia seeds is growing and that the interest in growing them here in other locations around Australia is growing as well, pardon the pun! I was asked by some of the Mexican growers to come and see their fields and in November and December of 2009 I went there. I spoke with a grower who’s family has been farming chia seeds for 6 generations and learned a lot about the farming side of chia. I also talked with other chia growers and those who are doing several test plots in different micro-climates around Mexico. What I discovered is that here in Australia there are several different locations that could produce a very good seed. When I say very good I mean that in order for the seed to receive the high omega 3 content we need good sun and enough water to get it going. There is too much about the growing side to mention here but I am always available to assist any farmers who would like to give it a try. Not only the seeds are a viable crop here but the plant has many special properties including high omega 3 as well as over 35 other oils. My company is also researching the many different areas where the plant and its oils can be used in our daily life which one is a natural insect repellent and a high omega 3 source for animal feed.
I believe the many health benefits of incorporating chia seeds and the plant into our diet as well as feeding our livestock will continue to grow and with the right research we will do just that, grow!
I noticed the mention of a Dr in the US doing special precessing that makes their chia seeds better and I hate to say it but this is a marketing ploy to sell their seed which cost a lot more than it should. They are a multi-level marketing company which says it all.We now have the Mexican grown seeds available but I’m not here to sell I’m here to inform and hopefully get some more farmers growing chia across Australia. So when you hear from the only company that is growing in the Ord River Valley that it cannot be grown in other locations that is just their way of looking out for their operations and not necessarily the case. We are here to help people use it correctly and help get it growing as well. Have a Chia’rific day!
Comment by John, ""The Chia Guy — March 21, 2010 @ 9:36 am
I am very interested in purchasing and growing the seed. is it able to grow in FNQ Mareeba area.
Comment by Shirley — March 22, 2010 @ 2:26 pm
Hello all,
Am interested in getting more information of growing Chia on a small scale. Does any one know if there has been any research done on growing locations by a reputable, independant mob like the DPI?
I look forward to any responses.
Thanks,
Joey
Comment by Joey — April 4, 2010 @ 8:28 am
Hi, for anyone interested, I have a small crop of chia growing in my suburban backyard in Melbourne. I planted it mid summer for fun, not really expecting it to grow but lo and behold it has. The flower buds are just starting to form now and I must add that it is a very resilient little plant. Most of them got snapped in half during the freak hailstorm we had last month but then they healed themselves, even standing up straight again of their own accord. One was too badly damaged so I took a cutting and now that is even growing! Enjoy.
Comment by Jas — April 6, 2010 @ 11:23 am
Hi,
We live in WA on a small property that is hot in summer and has cold frosty winters with an annual rainfall of about 350mm. Do you think Chia growing would be suited to this area?
Regards,
Adrianne
Comment by Adrianne — April 11, 2010 @ 12:27 pm
Hi,
Thanks for all the encouragement to grow chia, I live in Taggerty and guess I’d better leave it till next spring now as it’s going to pretty chilly here for the next few months. I think our soil is quite acid as we have a lot of sorrel, will this be ok or do I need to spread some dolomite to prepare it?
Marg
Comment by Marg — May 7, 2010 @ 10:06 am
live in NSW would like to buy some to use on my dogs? anyone have a sellers web address or other
Comment by paul — May 10, 2010 @ 12:33 pm
Hi
Im looking for some info on what chemicals can be sprayed on chia to control grasses.for example verdict,sertin,select.also if lontrel and any other broard leaf chemicals is alright to use over the top of chia. Any info woud be greatley appreciated and anyone else that may be able to help.
Comment by Trevor — May 23, 2010 @ 10:05 pm
We have a property in Melton near Bachus Marsh in victoria. I wonder if Chia seeds will grow in this region. would like to trial it on a bout 50 acres first. Please advise.
best regards,
bal
Comment by Bal Carragher — May 25, 2010 @ 11:16 am
I am wondering how many seeds each plant normally produces. Do you think Southern California would produce a high omega 3 plant? Any info is helpful.
Comment by Chris Young — May 30, 2010 @ 3:39 am
Would love specific info on gowing on large scale. ie seed rates,sowing dates, weed control etc for southwest WA.
Comment by Damian — June 15, 2010 @ 3:30 pm
I live at Gold Coast & have been taking chai for last 12 months & have been gradually introducing whole family to this wonerful health food. I have retired & would like to grow this plant for my own, friends & Family use so how much area would I need to grow it for say 20 people.
Regards Peter
Comment by Peter Scully — June 24, 2010 @ 10:07 pm
I am doing development work at an orphganage in the arid state of Orissa in india, and am very interested in any further information on growing this seed inorder to support the orphanage and to teach local farmers how to grow a healthier and more viable crop. currently farmers are growing rice and wheat.
Thanks alot!
marcus
Comment by Marcus — June 29, 2010 @ 11:38 am
I am also very interested in growing Chia plants to diversify our beef farm on the South Coast of WA. The health benefits sound like “just what the doctor ordered” for the declining health of our population! Our issue would be dealing with competition from Kikuyu grass and we are not prepared to use soil destroying chemicals…any ideas?
Comment by Angie — July 5, 2010 @ 12:02 am
I would like to buy seeds or seedlings of Chia..where can I get them in Perth?
Comment by Steve Christian — August 27, 2010 @ 6:53 pm
You can find them at most health food shops throughout perth… I wonder if the Australian grown chia seeds from the “chia company” are 100% percent natural/organic?
Comment by DirkDigler! — August 28, 2010 @ 5:35 pm
Thanks DirkDigler. I bought some the other day. But it is the seedlings that I want so I can plant them in my garden.
Comment by Steve Christian — August 28, 2010 @ 11:55 pm
Hello Everyone,
The interest for chia seeds is growing!
The best way to find out if chia seeds will produce a high omega 3 oil in the seeds is to test grow in different locations. The best seeds to use to plant is the Central or South American seeds. When you replant seeds produced here it declines in the oil content which is the plants natural ability to adapt to its new surroundings. This is why the Central and South American chia is so much better nutritionally than the Australian grown in the Ord River, they replant Aussie seeds to produce the next years crop.
There is no known herbicide to use to with chia. In Mexico and South America weeds are done mechanically for the first 45 days of growth and then by hand should there be a need. The canopy of the chia plant should block enough of the sun to not allow weeds to grow.
The chia grown in WA has no chemicals used that we know of however they do use chemical fertilizers prior to planting and the amounts used are not known by me. One farmer there I spoke with said they used urea and super phosphate. The irrigation water used on the chia is shared with the other farms in the Ord River Valley so whatever the other farms are using on their crops does find its way back into the irrigation water shared to water the chia.
To the gentleman from India please contact me and I’ll put you in touch with the people that can assist you.
We are developing several other uses of the seeds other than just the high omega 3 levels found so although different locations around Australia might not product a high omega 3 profile there could be other viable uses that we will incorporate into our products.
We have a farmer doing tests in the Tamworth area this growing season on organic land and hope to produce a good quality seed, time will tell.
Anyone wanting to do testing around different locations please contact me and I will do my best to help. I will be doing extensive traveling in the months to come but will try to assist when I am able.
Thank you one and all!
Comment by John, "The Chia Guy" — August 30, 2010 @ 11:14 am
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