Chia seeds in smoothies

Peg Chia seeds in smoothies is a professional gardener covering plants in various contexts, from recipes to heirloom orchard fruits. Her area of interest is the folklore of plants and herbs.

She’s worked as a garden designer for public housing, individual homes, and businesses, and gives workshops on various gardening topics. Hi, I thought you might like this article from The Spruce: How to Grow Chia Seeds. Costa Rica was growing a stand by a dusty roadside. The chia is an annual herb that grows freely in warm zones, and is native to Mexico and Guatemala. Chia plants are very low-care once established. The chia’s flowers form on spikes that resemble wheat, on stalks that can grow up to five feet tall. The tiny bell-shaped flowers on display from late spring to early summer are a pleasing violet-blue color.

Although the plant has some ornamental value in itself, the chia’s real star-quality comes from its seeds. The chia’s seeds are a valuable food crop commonly known as a “pseudocereal” since it’s a seed and not a grain. They’re grown throughout Mexico and Guatemala for this purpose, as well as the southeastern United States. The seed’s high oil content is caloric and it is bursting with nutrients including thiamine, niacin and various dietary minerals including manganese, selenium, phosphorous, and copper.

They also contain antioxidant compounds, including quercetin. These compounds are believed to reduce the risk of cancer and other diseases, including heart disease. The antioxidants also give chia seeds a very long shelf life, as they help prevent rancidity. This can be a problem with the storage of other oil-producing seeds. Chia seeds have been studied extensively for their health benefits and have been recommended for diabetes treatment, and helping to lower cholesterol, blood triglycerides, and blood pressure. These heart-healthy seeds are commonly added to commercial foods like cereal, granola bars, yogurt, and baked goods.