Difference between revisions of "Salvia hispanica"

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{{Taxobox
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{{SPlantbox
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| color = lightgreen
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|familia=Lamiaceae
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| name = Chia
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|genus=Salvia
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| image =  
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|species=hispanica
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| image_width = 240px
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|common_name=Chia, Mexican Chia
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| regnum = [[Plant]]ae
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|habit=herbaceous
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| divisio = [[Flowering plant|Magnoliophyta]]
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|habit_ref=Wikipedia
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| classis = [[Magnoliopsida]]
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|Max ht box=1
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| ordo = [[Lamiales]]
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|Max ht metric=m
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| familia = [[Lamiaceae]]
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|height_ref=Wikipedia
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| genus = ''[[Salvia]]''
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|lifespan=annual
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| species = '''''S. hispanica'''''
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|life_ref=Wikipedia
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| binomial = ''Salvia hispanica''
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|water=moist, moderate, dry
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| binomial_authority = [[Carolus Linnaeus|L.]]
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|features=flowers, edible
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|flower_season=mid summer, late summer
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|flowers=purple, white
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|Temp Metric=°F
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|min_zone=9
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|usda_ref=Plants for a future
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|max_zone=12
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|image=Salviahispanicaseeds.jpg
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|image_width=200
 
}}
 
}}
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'''''Salvia hispanica''''', commonly known as '''Chia''', is a species of [[flowering plant]] in the [[Mentha|mint]] family, [[Lamiaceae]], that is native to central and southern [[Mexico]] and [[Guatemala]].<ref name="GRIN"/> The seeds are edible, and are also used for [[chia pet]] planters.
  
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'''Chia''' ('''''Salvia hispanica''''') is a plant of the genus ''[[Salvia]]'' in the [[Mint family]]. It originated in the central Valley of Mexico.
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Chia is an [[annual plant|annual]] [[Herbaceous plant|herb]] growing to {{convert|1|m|ft|abbr=on}} tall, with [[Phyllotaxis|opposite]] [[leaf|leaves]] {{convert|4|-|8|cm|in|abbr=on}} long and {{convert|3|-|5|cm|in|abbr=on}} broad. Its [[flower]]s are purple or white and are produced in numerous clusters in a [[Raceme|spike]] at the end of each stem.<ref name="Sahagun">Anderson, A.J.O. and Dibble, C.E. "An Ethnobiography of the Nahuatl", The [[Florentine Codex]], (translation of the work by Fr. [[Bernardino de Sahagún]]), Books 10-11, from the Period 1558-1569</ref>
  
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Chia is grown commercially for its seed, a food that is very rich in Omega 3 fatty acids.
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==Cultivation==
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It is hardy to zone 9 and is frost tender. It is in flower from July to August. The flowers are hermaphrodite (have both male and female organs).
  
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==Etymology==
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The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires dry or moist soil.
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The word ''chia'' is derived from the Aztec word ''chian'', meaning oily. The present Mexican state of Chiapas got its name from the [[Nahuatl language|Nahua]] "chia water or river".  The species was named ''hispanica'' ("of Spain") because Linnaeus described the species from cultivated plants in Spain.
 
  
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==Botany==
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Plants are not very frost tolerant but can be grown as summer annuals in Britain{{pfaf200}}. This species is widely cultivated for its edible seed in Mexico. Many of the plants cultivated under this name are in fact S. lavandulifolia{{pfaf200}}. Members of this genus are rarely if ever troubled by browsing deer{{pfaf233}}.
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Chia is an [[annual plant|annual]] [[herb]] growing to 1 m tall, with opposite [[leaf|leaves]] 4-8 cm long and 3-5 cm broad. Its [[flower]]s are purple or white and are produced in numerous clusters in a spike at the end of each stem{{ref_label|Ayerza05|2|a}}.
 
  
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==Chia seed==
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===Propagation===
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Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of Omega 3 fatty acid - approximately 64%.{{ref_label|sofadb|5|a}} Chia seeds contain no [[gluten]] and trace levels of sodium{{ref_label|Ayerza05|2|b}}. There are no known toxic components of chia.
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Seed - sow March/April in a greenhouse. Germination usually takes place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant out in late spring or early summer. The seed can also be sown in situ during April/May, though this sowing might not mature its seed in a cool summer{{pfaf200}}.
  
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Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.
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===Pests and diseases===
  
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Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico.  Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of [[amaranth]]. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed{{ref_label|Sahagun69|1|b}}{{ref_label|Cahill03|3|a}}.
 
  
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Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala.  A similar species, [[salvia columbariae|golden chia]], is used in the same way but not widely grown commercially.
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==Varieties==
  
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===Food Preparation===
 
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Chia seed may be eaten raw as a dietary fiber and omega-3 supplement.  Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes.  Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as ''chia fresca''.  The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings.  Ground chia seed is used in baked goods including breads, cakes and biscuits.
 
  
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Chia sprouts are used in a similar manner as [[alfalfa]] sprouts in salads, sandwiches and other dishes.  Chia sprouts are sometimes grown on porous clay figurines which has led to the popular (U.S.) cultural icon of the chia pet.
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==Gallery==
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<gallery perrow=5>
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File:Salviahispanicaseeds.jpg
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Image:Upload.png| photo 2
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Image:Upload.png| photo 3
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</gallery>
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==References==
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<references/>
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*[http://www.pfaf.org/database/plants.php?Salvia+hispanica Plants for a Future] is the source of some of the creative commons text in this article
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
 
==External links==
 
==External links==
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*[http://www.living-foods.com/articles/chia.html Chia Seed - The Ancient Food of the Future]
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*{{wplink}}
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*[http://www.saturdayeveningpost.com/issues/2006/0304/73701084.shtml Saturday Evening Post - Stealth Health: Bringing better nutrition to kids' lunches]
 
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*[http://www.saturdayeveningpost.com/issues/2005/1112/7370809.shtml Saturday Evening Post - Seeds of Wellness: Return of a Supergrain]
 
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*European Food Safety Authority [http://www.bfr.bund.de/cm/208/efsa_opinion_on_chia_salvia_hispanica_l_seeds.pdf Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies ...]]
 
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== References ==
 
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# {{note_label<!--1-->|Sahagun69|1|a}}{{note_label<!--1-->|Sahagun69|1|b}}Anderson, A.J.O. and Dibble, C.E. "An Ethnobiography of the Nahuatl", The [[Florentine Codex]], (translation of the work by Fr. [[Bernardino de Sahagún]]), Books 10-11, from the Period 1558-1569
 
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# {{note_label<!--2-->|Ayerza05|2|a}}{{note_label<!--2-->|Ayerza05|2|b}}Ayerza, Ricardo and Coates, Wayne "Chia - rediscovering a forgotten crop of the Aztecs" The University of Arizona Press (2005)
 
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# {{note_label<!--3-->|Cahill03|3|a}}Cahill, Joseph, "Ethnobotany of Chia, Salvia hispanica L.(Lamiaceae), Economic Botany 57(4) pp. 604-618 (2003)
 
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#{{note_label<!--6-->|sofadb|6|a}}[http://www.bagkf.de/sofa/ Seed Oil Fatty Acids - SOFA Database Retrieval]
 
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[[Category:Crops originating from the Americas]]
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{{stub}}
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[[Category:Lamiaceae]]
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__NOTOC__
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[[Category:Medicinal plants]]
 
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[[Category:Fiber plants]]
 

Latest revision as of 18:13, 18 May 2010


Salviahispanicaseeds.jpg


Plant Characteristics
Habit   herbaceous

Height: ⇕ 1 m"m" can not be assigned to a declared number type with value 1.
Lifespan: ⌛ annual
Bloom: ❀ mid summer, late summer
Cultivation
Water: ◍ moist, moderate, dry
Features: ✓ flowers, edible
USDA Zones: 9 to 12
Flower features: ❀ purple, white
Scientific Names

Lamiaceae >

Salvia >

hispanica >


Salvia hispanica, commonly known as Chia, is a species of flowering plant in the mint family, Lamiaceae, that is native to central and southern Mexico and Guatemala.[1] The seeds are edible, and are also used for chia pet planters.

Chia is an annual herb growing to 1 m ft tall, with opposite leaves 4 - 8 cm long and 3 - 5 cm broad. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem.[2]

Cultivation

It is hardy to zone 9 and is frost tender. It is in flower from July to August. The flowers are hermaphrodite (have both male and female organs).

The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires dry or moist soil.

Plants are not very frost tolerant but can be grown as summer annuals in BritainRH. This species is widely cultivated for its edible seed in Mexico. Many of the plants cultivated under this name are in fact S. lavandulifoliaRH. Members of this genus are rarely if ever troubled by browsing deer233.

Propagation

Seed - sow March/April in a greenhouse. Germination usually takes place within 2 weeks. Prick out the seedlings into individual pots when they are large enough to handle and plant out in late spring or early summer. The seed can also be sown in situ during April/May, though this sowing might not mature its seed in a cool summerRH.

Pests and diseases

Varieties

Gallery

  • Salviahispanicaseeds.jpg

  • photo 2

  • photo 3

References

  1. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named GRIN
  2. ↑ Anderson, A.J.O. and Dibble, C.E. "An Ethnobiography of the Nahuatl", The Florentine Codex, (translation of the work by Fr. Bernardino de Sahagún), Books 10-11, from the Period 1558-1569

External links


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