How To Grow Chia Seeds? Chia seeds are a nutritional machine and have an enormous variety and versatility in the kitchen. They are very popular in our kitchen, but they are also a great source of protein, fiber and fiber – rich protein.
In this article we will look at how to grow these wonderful little plants that are easy to grow and look beautiful. Chia plants are flowering plants derived from chia seeds and belong to the mint family, Salvia hispanica. These plants, which belong to Salvadora, are easy to grow from seeds and can germinate within two days.
They need a lot of space in the garden and preferably in the bed, not in the pot, but if you plant them in tiny seed sizes, they will grow well. In fact, chia seeds are often found in sponges or hidden on the countertop in the kitchen.
You attract bees and butterflies into your garden, but you need a lot of space in the garden and preferably in the bed, not in the pot and not too much space.
You will want to choose a location with well drained soil and plenty of sun, so you will need to weed your garden before planting your chia seeds at the chosen location.
Chia seeds are always sold raw, so you can plant the same seeds in the kitchen, but the chia seeds are a few inches higher. Place your chia seed on the ground and loosen it, leave a gap of 12-18 inches on each side and let the chia plant grow in that direction.
Keep the soil moist during the growth phase and keep the chia seeds in a cool, dry place for at least 3-4 weeks, but not longer than 2 weeks.
The plant will bloom after about 12 weeks of growth, but it must bloom before the seeds can be harvested. If the plant does not flower, you can use the leaves for tea, although I think this could be a consolation prize for those expecting a seed harvest. Chia plants cope well with dry conditions, as their desert and meso-based roots suggest. Once established, the chia plant should be established in a cool, dry place for at least 3-4 weeks.
Chia crops can be grown in USDA Zones 8-12, which cover most of the Southeastern United States. Frost will stop the growth of flowers and therefore seeds in colder regions, so tiny that it is not worth the effort. Those who live in a cooler climate and still want to practice growing the plant can eat chia sprouts. Reports show that the chia plant can grow in cooler regions, but the shorter season may mean fewer seeds.
Sprinkle the seeds in a pot of moist soil and a growing tray and, when they are about 2 cm high, plant in the same pot or tray.
Chia plants are easy to grow organically and the natural compounds in the leaves prevent most beetles, but some can be susceptible to white flies. Chia shoots that do not grow in the bed together with other weeds should be weeded by hand when the chia starts well. No herbicide is recommended, as germinating chia plants are very sensitive and can harm the plant. Enjoy them in salads and sandwiches or as a healthy alternative to nuts and seeds for breakfast, lunch and dinner.
Harvesting Chia Seeds
Chia seeds are best harvested after the flower heads have dried slightly, but not too late. When they start to dry, they can be lost within days or weeks, and chia seeds are best harvested once they have dried.
This is the ideal time to harvest, but do not wait until the flowers have turned brown, as this will affect your harvest.
Cut the stems off the plant and leave to dry on a drying rack for at least 3 – 4 hours. Alternatively, you can store them in a paper or cotton bag for full drying or cut into small pieces and keep them in the fridge for up to 2 weeks.
What is considered to be completely dry depends on your climate, but once it has completely dried, you can separate, crush and crush it.
Think in the Garden has a few tricks to harvest chia seeds and how to get the most out of your crop. If you don’t harvest them, they don’t sow themselves, but you can keep them in preserving jars and sow them for the next season. You can store the seeds, use them as packaged or store them in a can and sow them the next season.
A Brief History Of Chia Seeds
Chia seeds have been a staple food since the 1980s, when they were used as food, ritual and medicine. I used to have them in my pantry when I had a chia pet craze in the 1980s, but not so much.
Fortunately, Chia has become a fixture in organic farming, and with good reason. Despite their tiny size, chia seeds are huge for the diet and provide a great source of protein, fiber, vitamins and minerals, as well as antioxidants. They can be eaten in a variety of ways, such as as as a healthy alternative to nuts and seeds (see above) and even as decadent desserts (such as chocolate, chocolate biscuits and chocolate pudding).
Their unique texture is similar to that of tapioca, so they are full-bodied and healthy and can be sprinkled on salads. These healthy seeds can also be mixed into smoothies, drinks and oatmeal or used as egg replacements in vegan biscuits.