Err

Salvia hispanica / Chia Seeds / Seeds for Sowing

(Code: ES_097)
1.59
(20 Item(s) In Stock)
Add to cart
Salvia hispanica / Chia Seeds / Seeds for Sowing

This Salvia is traditionally grown for its edible and nutritious seeds, known as Chia seeds. The plants come from Central America and are an annual herb, with bright green leaves and purple, sometimes white, flowers.  They flower in July and August, set seed in autumn, after which the seeds can be collected and cleaned for eating. Chia plants are attractive to bees and are good garden plants in their own right. 


Salvia hispanica grows best in a sunny sheltered location in well-drained soils.  The seeds should be sown as early as possible for your location.  The plants need to be well established by the middle of June, as they are triggered into flower by the shortening of daylight that follows the summer solstice, and they need plenty of time to flower. 


Pack of 1g (approx 700) seeds.  Sow in spring for harvesting in the autumn.  Sowing instructions and a colour photo are printed on the packet.


See how your seeds are packed.


Hardiness Half hardy annual
Flowers July and August
Height 100 - 150cm
Spread 70 - 80cm
Conditions  Sun to light shade and well drained soil
Sow Sow indoors in early spring into trays or modules of compost.  Cover very lightly with compost and keep at around 20 degrees Celcius.  Germination takes 2-3 weeks, sometimes up to six weeks.  Pot on young seedlings and plant out after the last frost.  Or in warmer southern or western gardens, sow the seeds directly into the ground in late spring, in rows about 70cm apart.  Thin the plants to about 40cm apart.  The plants need to be well established by mid June in order to flower and set seed
Grow Plants flower in July and August.  Leave the flowers on the plants to brown and dry out into the autumn when the seeds are ready to harvest.  Watch the seed-heads carefully and harvest the seeds before they open, and before they shatter to the ground.  Clean the seeds by removing the chaff, drying them for several weeks in a cool dry place away from sun, and then storing them in paper bags for use.