Spikes of small, vibrant blue flowers bloom in summer. Chia was the basic survival ration of Aztec warriors. In Mexico, the seeds are still roasted, ground and added to water, forming a gel, one tablespoon of which is said to sustain a person’s energy level for 24 hours.
A great pollinator attractant because of its beautiful flowers when it blooms.
The Tarahumara Indians of Mexico's Copper Canyon are known for their long distance running.
A drink of the seeds, infused with water and flavored with lime juice, is called ‘chia fresca' in modern Mexico. Tasty and nutritious, the seeds are also roasted and ground, or mixed with corn and cooked in water, to make "alole" that is flavored with honey, chilies, or pimento.
The seeds germinated incredibly well and produced beautiful green little seedlings. The leaves were deeply green and healthy, and they all transplanted very well.