TARAHUMARA CHIA

Salvia tiliifolia

An ancient Mesoamerican foodstuff still foraged by the Tarahumara. Distinct from common Chia in that this species might be worth growing for the foliage alone. Leaves are as beautiful as those of coleus, but love the sun. Flowering stems are a striking dark burgundy. Flowers are a pretty clear blue. And the nutritious seeds may be used like the more common S. hispanica in puddings and snacks, fresca, for sprouts, or as a vegan egg substitute in baking.

Easy to grow where summers are hot and not too wet. Sow directly into warm garden soil or start seeds indoors 6-8 weeks before the last frost: sow seeds just below surface of moist soil and mist generously; cover with plastic; kept moist in bright light at warm room temperature, seeds will typically germinate in a matter of days. Prick out seedlings to grow on in individual pots or cells. Provide bright light and warmth. Transplant outdoors in well-drained soil in full sun after all danger of frost has passed. Pinch plants to encourage more flowering stems.

Tarahumara chia is happiest in poor dry soils and should not be coddled. Water just until established.

Commence seed collection as soon as flowers begin to wither and fall from plants. Seeds will continue to ripen on dry cut stalks. Seeds will release easily from bracts once they are ready. Employ a large bucket. Take care to keep the stalks and seeds completely dry.

Tarahumara Chia plants are attractive and appropriate for informal ornamental borders. Beautiful en masse. These plants will typically grow to 3' or so where they are happy. Provide lots of sun and heat for best seed production. Do not overwater. Will self-sow where conditions are favorable, but very rarely here in the Northeast.

Packet contains at least 500 seeds.