Growing Chia Sprouts

Growing Chia
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Growing Instructions

Soak 1/3 cup of seed in 1/2 cup of cool water for 2-4 hours.

These mucilaginous seeds will take up all the water. It will form a jelly mass.

They are ready to use now. If you want to attempt growing roots, see our Detailed Instructions.

Yield will be approximately 2 to 1 by weight.

If you are sprouting for a recipe, start with 1/2 as much seed as the recipe calls for.

Put seed in a glass or a wax lined paper cup. Avoid plastic as it is difficult to clean in this case.
Add 1.5 times as much water as you used seed.
Stir it all up.
Set your container anywhere out of direct sunlight.

You may use your chia in about 4 hours.
The seeds will have soaked up their fill of water by then, and as stated above:
A seed that has soaked up its fill of water has gone from dormant to alive. That is the single biggest nutritional gain the seed/sprout will go through. A soaked seed has no enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish you.

If you want to keep going - to see if you can grow some roots.....
8 - 12 hours later, stir them up again.
Because we are dealing with mucilaginous seeds, the mixture will be even thicker now.
There is no rinsing and draining involved in sprouting chia.

You may keep doing this - stirring things up - as often as you like.
The top may dry out some in-between stirrings, so doing this is an effort to keep them evenly moist.

I have gone as long as 5 days, but at some point - depending on temperature, humidity, and air circulation -
a kind of scum forms from the mucilage.
I don't want that, so I usually just soak the seeds for 4 hours and use them then.

Whatever you decide to do - enjoy the experience.

Happy Sprouting!

Family: Lamiaceae
Genus: Salvia
Species: hispanica
Cultivar: Unnamed
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