How to Harvest Chia

In the early 16th century, Hernando Cortez was determined to destroy the tiny chia seed, which the Aztecs believed gave them mystical energy. Cortez began burning acre after acre of the chia crop. He conquered Mexico as well as the entire Aztec empire. Over 500 years later, the seed that was thought to be lost is now being harvested once again. You can harvest chia yourself and enjoy this super-seed fresh from your garden.

Things You'll Need

• Garden gloves
• New plastic fly swatter
• Large plastic container
• Super-fine mesh screening
• Wide, shallow tray
• Large plastic kitchen bowl with spout
• Zip-close bags
• Refrigerator

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Instructions

• 1

  In late spring or early summer, observe the physical characteristics of your chia crop. Mature plants can grow from 3 to 4 cm tall in dry weather and can reach a height of 60 cm in optimum conditions of good drainage, full sunlight and ample water. The leaves should be dark green, thick and wrinkled. Each leaf should have deep lobes with a thin layer of fine, soft, gray surface hair. Plants should have many stems growing out of their base. The double-lipped flowers should range from pale blue to indigo blue. Each flower should have 13 tiny, flat seeds measuring from 1.5 to 2 mm long.

• 2

  In late summer, look for seed clusters ready to be harvested. By this time, the chia flowers should have yellowed and dried. Hold the plastic container with one hand and bang the seed clusters with a beater or a new plastic fly swatter in the other hand. Guide the falling seeds into the container.

• 3

  Drape a super-fine mesh screen over a wide, shallow tray and sift the seeds to remove the chaff, bug parts, dirt and any other debris. Transfer the seeds from the tray to a large plastic bowl with a pouring spout. Pour the seeds from the bowl into plastic zip-close bags and refrigerate them.