Chia is mostly identified as Salvia hispanica L. or Salvia columbariae Benth. Today, chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Argentina, Ecuador, Nicaragua, Australia, and the southwestern United States. New patented varieties of chia have been bred in Kentucky for cultivation in northern latitudes of the United States.

Chia is grown commercially for its seed, a food rich in omega-3 fatty acids since the seeds yield 25–30% extractable oil, including α-linolenic acid.

Suitable to grow as sprouts in water based with medium or without. May also be grown in soil.


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