Chia Seeds - a superfood and Microgreen.

Chia Seed - a superfood
Planting Chia - grow your own!
Chia is a fast growing plant that is naturally resistant to heat, drought, disease, and pests. They are very low-maintenance, are self-pollinating and self- sowing, and are great for crowding out weeds.
Light Requirements – Chia thrives in full sun. When selecting a site for planting, choose a spot that receives 6 to 8 hours of direct sunlight.
Soil – Chia prefers loose, well-draining, light to medium clay or sandy soils. Prepare the bed by tilling the top 8 inches of soil.
Watering – Irrigate young plants daily until well established. Mature plants only require occasional watering when rainfall is low.
Fertilizer – When first prepping the garden bed, amend soil with compost or other organic matter like alfalfa. After this initial boost of nutrients, chia shouldn’t need any extra fertilization.
Sowing – Broadcast seeds over the garden bed. They do not need to be buried, just gently pat them into the soil. Thin them as they grow. Chia can be germinated indoors under a humidity tent and planted in the ground when they are at least 3 inches tall.

How To Grow Microgreens In Trays
Shallow containers are good enough for microgreens. Since you are not expecting the seedlings to be in the tray for more than 2-3 weeks, you need just an inch or two of growing medium. They develop a set of true leaves within that short period, and they are ready for the table. The roots may spread and form a mat underneath the soil, but it doesn’t matter since we are going to snip off only the part growing above the soil surface.
Although microgreens can be grown in any container, seed starter trays with an open structure at the bottom are the best. They allow good air circulation and drainage which help keep away fungi and rot, the bane of sprouts. Drainage is particularly important when the seedlings are crowded together. If the drainage holes are too big, you can place a piece of newspaper at the bottom to prevent soil run off.
You need a good growing medium for the seedlings since they have only a brief window to sprout and flourish before they are harvested. Unlike sprouts, microgreens are grown in sunlight. However, they can be grown indoors as long as the seedlings get enough light to develop healthy leaves. That means round the year supply of nutritious, homegrown food, irrespective of the season.
Fill the trays 2” with the prepared potting mix after moistening it slightly with a spritz bottle. Scatter the seeds all over the soil, but not as closely as you would for growing sprouts. You should not cover the seeds with soil as it would cause the seeds to sprout at different times and the seedlings to come up haphazardly. Harvesting is easier when all of them grow uniformly upright. Don’t tamp down the soil either. A loose soil structure is the best; it facilitates good root run and faster growth of the seedlings.
After you have scattered the seeds, spray the soil surface very lightly. Keep the tray in a warm place and cover it with a black plastic sheet or damp towel. This will help maintain the dark, warm and humid conditions that promote seed germination.
You may start to see the sprouts from the third day onwards, germination time vary depending on the type of seed as well as external conditions. Remove the cover and move the tray to a sunny spot. In a few days, the tray will be green with all the cotyledon leaves opening up. The tray can go outside to semi shade or remain inside in a well lit window or under grow lights. If the seedlings don’t get sufficient light, they will grow weak and leggy.
Water the plants by spraying or by bottom watering. The latter method is preferred by many growers because it doesn’t disturb the young plants. Take water in a larger tray and place the tray with the microgreens into it. The water should come up to the root zone. You can lift off the tray after half a minute and let the excess water drain away. Some people keep a drip tray under every seedling tray and add water to the bottom tray whenever required.

How To Harvest Microgreens
Microgreens are generally harvested when most of the plants in a tray are 1-2 inches high. They should have at least two true leaves in addition to the cotyledon leaves. You can even pinch off a few to check the flavor. Spray the plants thoroughly two hours before you intend to harvest them. Shake off excess water and allow them to air dry. This will keep them at their freshest.
Hold the seedlings in a small bunch and snip them off with sharp scissors. You don’t have to harvest all the greens in a tray on the same day, but it is advisable to cut off all plants in a small area before moving to another area. These seedlings are actually managing to stay upright by supporting each other. Trying to pick selectively from the crowded patch can bruise the tender seedlings and invite diseases. You can do that out in your garden patch though. When you thin out seedlings to make room for others, you can choose the ones that are in the microgreens stage and add them to your salads.
Wash the microgreens gently in a dish full of cold water, drain, and dry them on a towel. You can keep them fresh until use by spreading them on a wet kitchen towel and covering with another damp towel.
How To Use & Store Microgreens
Microgreens are so intensely flavorful that a handful will go a long way. Don’t ever underestimate the effect these dainty little things can have in a salad or on a piece of toast or fried fish. A few mustard microgreens tucked into a sandwich will give the impression of mustard sauce. Microgreens of basil on a pizza may be just as effective as, or even better than, the chopped leaves. Add them to soups and stir-fries just before serving.
Ideally, microgreens should be used as soon as they are harvested. They can be stored in the refrigerator for a few days, but may lose their flavor and nutritive value on keeping any longer. To retain their crispness, put the microgreens in a glass bowl and cover it with cling wrap or store them in Ziploc covers.
Growing microgreens at home is a great way to get more nutrition out of less work, and all of it without the use of any harmful pesticides. It can even get the kids hooked on to veggies. They can easily grow them in any container and need not wait for months to see the result. The different colors and flavors are so appealing that it would be a delight to try different types.

5 Ways To Use The Chia Plant
Seeds
Chia seeds are certainly a superfood that have loads of nutrition. Per ounce (about two tablespoons), chia seeds are 137 calories and are an excellent source of fiber, protein, omega-3 fatty acids, phosphorus, manganese, and calcium. They also contain a good range of minerals like zinc, iron, potassium, niacin, thiamine, and vitamin E. The fatty acid profile of chia seeds includes antioxidants like kaempferol, quercetin, and caffeic acid.
Chia seeds can be munched on raw – the saliva in your mouth will make them swell and soften before traveling to your stomach. They can otherwise be pre-soaked or grinded up to be incorporated into many kinds of food and drink.
To harvest seeds, wait until most of the flower petals have dropped but before the spike turns brown. Dry cut spikes in a paper bag or drying rack and allow air to circulate. Crush dried flower heads on a flat surface to separate the seeds and use a sifter to remove any plant debris. Store seeds in an airtight container with a desiccant pack to prolong shelf life. Be sure to set some seeds aside to plant the following spring.

Sprouts
Microgreens are very immature plants that can be grown and consumed in as little as two weeks. Though small in stature, microgreens tend to be intense in flavor and are much more nutrient-dense than their mature counterparts.
Chia seeds lend themselves well to sprouting – in fact, the hair or fur of Chia Pets are simply chia sprouts. Chia sprouts add a bit of tanginess to any dish, sprinkle them raw over salads, soups, sandwiches, and appetizers.
To sprout chia seeds, soak a clean terracotta saucer in water for several minutes before sprinkling about one tablespoon of chia seeds over the surface. Place the terracotta dish into a larger bowl and add a bit of water to keep the terracotta moist. Lightly spritz the seeds with water but be sure to drain off any standing water or else the seeds will turn to gel. Cover with a plate or plastic wrap and set it in a dark spot. Seeds should sprout in 4 to 7 days. Once sprouted, move them to a sunnier spot to green them up.

Leaves
The foliage of the chia plant is entirely edible too. Analysis of the nutrient properties of chia leaves found that it contains several flavonoids, including two uncommon antioxidants – acetyl vitexin and acetyl orientin.
Very mild in flavor, fresh chia leaves can be used as a salad bedding, in stir fries, and in green smoothies. Raw or dried chia leaves steeped in hot water and sweetened with honey makes a fantastic therapeutic tea, traditionally used to relieve pain, fever, and sore throats. Add a few drops of lemon juice to give it more zing.

Oil
Like chia seeds, chia oil contains numerous beneficial compounds that are a boon for healthy skin and hair.
Thanks to its vitamin E, omega fatty acids, proteins, magnesium, and antioxidant properties, chia oil helps soothe, moisturize, and heal the skin. It has an anti-inflammatory and anti-aging effect on the dermis, helps boost collagen production, and provides some protection from the sun’s UV rays. For hair, it strengthens the follicle from root to tip, promotes faster and thicker hair growth, and can help repair dry and damaged tresses.
If you are interested in making your own botanical oils, purchasing an expeller press is well worth the investment. Or, if you have a hand grinder, chia seeds can be milled into a paste; use a cloth to squeeze oils from this seed mash into a clean jar and let it settle for a few days.

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