Chia Power

From the Annals of Improbable Research

Back in 1998, (when he should have been working on his Ph.D. dissertation on Surf Clams at the Institute of Marine and Coastal Sciences of Rutgers University), Eric J. Weissberger published this entertaining but superficial treatment of the evolution of chia pets in the Annals of Improbable Research (AIR).

Dr. Weissberger  investigated the family Chiaceae (chia pets), which he claims is the first known missing link between plants and animals. He discusses the nature of the cardboard cocoon and the role played by the human host in facilitating the synchronous hatching of chia pets on December 25th each year.

Dr. Weissberger speculations that chia pets are  descended from a common ancestor (i.e., they are monophyletic), but acknowledges that convergent evolution cannot be ruled out from the (non-existent) fossil record.

He goes on to suggest that chia pets may, in fact, be closely related to humans, as evidenced by the existence of the Chia Professor!

Unfortunately, Dr. Weissberger now works at the Environmental Protection Agency (EPA) and has turned his back on his earlier work with chia pets. He has become known as an expert on oysters and surf clams!

La Chiera

 

This image depicts a seller of "agua de chia." "La chiera" is a lithograph by the artist, H. Iriarte.

From: Los Mexicanos pintados por si mismos, por varios autores.  Edicion de m. Murguia.  published by Casa de m. Murguia portal del  Aguila de oro. Mexico.  290p. originally issued in parts 1854-1855.

Thanks to ethnobotanist Dr. Joe Cahill,  who provided me with this image.

I'm not entirely sure how to interpret it. She is selling the beverage in the large jug, but I'm not sure why she has both bowls and drinking glasses.

   

What the L?

Some time ago I received this question from a reader:

From: J.B.
Sent: Wednesday, April 16, 2008 8:20 PM
To: 'Margaret Conover'
Subject: RE: L.

Hi Margaret,

Do you also know why Salvia hispanica has the ’L.’ in its name? Are there other varieties (A., B., C., D.)? To my knowledge L. is ‘alba’ in greek, but what does it mean in the name of a plant? I hope you can clarify this for me. 

Thank you very much for your time to answer my questions.

Best Regards, J.B.

Here's my response:

Clever guess, but no. There's no A., B., C. variety of chia!!

The "L." stands for the name of the botanist who first gave this plant its name: Carolus Linnaeus. Linnaeus was the Swedish botanist who invented our modern binomial (two name) system of naming plants and who is responsible for naming 9,000 of our most common plant species.

Linnaeus first named this plant Salvia hispanica based upon his belief that chia is native to Spain (rather than Mexico). Linnaeus' herbarium collection of pressed plant specimens is available on the web.

 Here are links to websites featuring Linnaeus' original chia specimens, preserved for about 250 years.

-------------------------------------------------------

So to review: The complete botanical name of chia is: Salvia hispanica L.

Notice that "Salvia" is capitalized and that both "Salvia" and "hispanica" are italicized. Sometimes, you will see them underlined, instead. This is because they are Latin words!

The "L." represents the author's name and it is never capitalized or underlined, because it's in English.

Sometimes among botanists, there is confusion or disagreement about the species that is being discussed, because it is not always clear whether two similar populations are separate species. At that point, these experts would need to refer to the original published descriptions of the plants, and compare different author's interpretations.

So in a technical botanical publication, the author's name is important. In popular publications, it really isn't necessary.  Regarding the correct name for chia, there is never any disagreement, and the "L." may be omitted in most cases.

So, in my opinion, Salvia hispanica is the best name for chia.

(If you need to know more about scientific names, this Wikipedia article is a good place to start.)

Questions About Eating Chia Seed

NOTE: I received the following email last week from Sean D. and have gotten his permission to publish the letter along with my answers (highlighted). I hope you find this information to be helpful.

Hi Margaret,

We found your site while hunting online for healthy recipes. We have been eating Quinoa porridge for a while now and was considering adding Chia to the mix but We have so many questions and as you are probably very well aware of the internet is full of conflicting information.  Would you be so kind as to share your opinion with us? If not thanks for a great website and please ignore the following questions.

Q: I suspect that there is no difference between White Chia and Black Chia, is this correct?

A: Are red grapes different from green grapes? Sure. They taste a little different, they may have slightly different nutritional value, and one may cost more. For chia seeds, it's a similar situation. The differences (other than the color) are negligible, but real.

Q: Is the White chia marketed as Salba superior to white chia sold elsewhere?

A: I consider Salba to be a superior product to "generic chia" for one reason: the Salba company has gone to the expense of creating a trademarked brand name. They would not risk their investment by selling inferior seed that would turn consumers away from their brand. I know that some generic chia may be contaminated with "chaff" (bits of dried leaves and stems) or even insects.

Q: Most recipes I see call for 2-4 tablespoons of Chia, is this because it is so expensive or because it’s a good amount from a nutritional perspective? 

A: Because chia is high in fiber, most people cannot tolerate more than one ounce (2 tablespoons) per day. That quantity also provides ample omega-3 fatty acids and other nutrients.

Q: Can I boil chia along with Quinoa for porridge?  Or should I just add it to the porridge after?

A: The nutritional value of chia is not changed by boiling, but the taste and texture may be different. Choose your method based upon personal taste preference.

Q: Because I am in Japan It is economical for me to order in bulk.  In your experience what kind of shelf life should I expect?

A: If protected from insects and moisture, your seeds will last for several years. Unlike flax seed, they will not oxidize and become rancid with time.They do not need to be refrigerated.However, mildew may become a problem if seeds are kept in a humid environment.

Q: I am currently living in Japan, do you know of any sources that would ship internationally? , if they also had Quinoa it would be a big bonus.

A: I'm sorry, I can't help you with this. You might want to check for Australian sources, however.

 

Chia Banana Dip

Keiko Ti in Toronto has posted a really really easy recipe for a chia breakfast.  She says

I poured some chia seeds and cinnamon into a little bowl & kept dipping my banana into it

.

Chia Corn Chowder

You could just sprinkle chia seeds in any old can of chowder, but here's what I did:

1/2 cup chopped veggies (onion, red pepper, celery) sauteed in 1 tsp butter
stir in 1 tbsp flour
add 1 cup low fat milk and continue to simmer
whisk in 1/2 tsp chia seed
sprinkle in salt and cumin to taste
bring to a simmer, stirring frequently
stir in 2 tbsp frozen corn and simmer 2 more minutes
serve with chopped cilantro or other herbs.

What is Pinole? What about Orange Juice and Chia Seeds?

The seeds of chias have been eaten for centuries by native North Americans, either raw or parched.  They are used in sauces and as thickening agents.  When soaked in water the seed envelops itself in a copious mucilaginous polysaccharide, excellent for digestion, and together with the grain itself forms a nutritious food.  Mixed with orange juice the gel-like seeds make a nutritious breakfast and can help to control excess weight.  Users report that a glass full of orange juice with a teaspoon of presoaked seeds leaves one feeling full and without hunger until noon. 

The plant explorer Edward Palmer wrote (1871): "In preparing chia for use the seeds are roasted and ground, and the addition of water makes a mucilaginous mass several times the original bulk, sugar to taste is added, and the result is the much prized semi-fluid pinole of Indians and others—to me one of the best and most nutritive foods while traveling over the deserts."

 

...reported by Howard S. Gentry,  et al. (1990)

The First Modern Field Trial of Chia as a Crop

One of the first modern studies on growing chia seed for commercial use was presented in 1988 at the First National Symposium on New Crops, held at Purdue University.

The proceedings of this symposium were published here:

In it, Howard S. Gentry, Marc Mittleman, and Peter R. McCrohan published this account of their experience growing 6 species of chia at the Gentry Experimental Farm in Murrieta, California.

They report:

...there is no handbook on "How to Grow Chias."  We have test planted both groups nearly monthly during our first and second year trials. ...(The seeds of S. hispanica)... germinate in the warm days of late spring, and flower in the short days of September for seed harvest in fall.  Water should be held off after flowering. 

Chia Seeds Come from Salvia Plants

Salvia hispanica is the scientific name for the chia plant.

The genus Salvia includes hundreds of species, many of them ornamental and many of them pictured on the website of this English Salvia collector.

His website includes a photo and more information about chia plants.

Learning About Plants with Chia Pets

Illinois Cooperative Extension created a chia activity flyer suitable for elementary and middle school student use.

It mentions the little-known fact that Chia Pets were invented in Illinois.

You can download this two-page pdf file HERE.

 

Nutrition FAQs

First published on April 3, 2007, this was my first post blog post. The label comes from seeds that I purchased in the fall of 2006 from Wayne Coate's first company, Arizona Chia. Here's what his webpage looked like at the time.

Chia seeds weren't in any stores then, and in order to get any, I had to order a 55 lb bag!

Chia seeds are

• The best known plant-based source of omega-3-fatty acids
• A superior source of soluble fiber
• An excellent source of protein, magnesium, and iron.

 

Chia Pet Vet

Timelapse Video

 

 

Chia Pet Pet Costumes?

Apparently this is a thing now!

 

A lame attempt made with real chia seeds! Seen at Tompkins Square Park, NYC.

But usually these costumes are made with artificial plants of some sort. Example DIY instructions.

 

Food Scientists Study the Gelling Properties of Chia Seeds

Many commercially sold food products use gelling agents to improve viscosity or mouth-feel. Seeking examples, I cruised my fridge and found xanthan gum in salad dressing, barbecue sauce and frozen lasagna and locust bean gum in a stir-fry sauce. Guar gum is another frequently used food additive. Here's an article describing the uses and safety of these products, if you want to know more. For the most part, these additives are soluble carbohydrates that can be mixed with water to form a tasteless thick, viscous edible substance.

Food scientists have begun to evaluate chia seed carbohydrate as a gelling agent in food products. Here is a peer-reviewed article that tests these 5 properties: water‐holding capacity, oil‐holding capacity, viscosity, emulsion activity, and freeze–thaw stability. The authors conclude that "chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product."

Source: Coorey R, Tjoe A, Jayasena V. Gelling Properties of Chia Seed and Flour. Journal Of Food Science. 2014. (Press release.)