Chia seeds are harvested from the Salvia hispanica plant, a type of sage in the Mint family. The seeds are high in Omega-3 fatty acids and have versatile uses in the kitchen. Chia seeds were a staple of the ancient Aztec diet, and they are now grown commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico.

Chia seeds may be eaten raw or prepared in a number of dishes. Raw, they are an excellent source of dietary fiber and Omega-3 fatty acids. Chia seeds may be ground into pinole, a meal that can be used for porridge or baked goods. They may also be soaked in fruit juice or water to make a dish known as chia fresca in Mexico. Chia seeds are very absorbent and develop a gelatinous texture when soaked in water.

In recent decades, chia has seen a resurgence in popularity and has been hailed as a "super food" with many dietary benefits. It helps the body retain fluids and electrolytes, it forms a gel in the stomach that slows the conversion of carbohydrates to sugar, and it helps build muscle and other tissues. Chia is a source of protein and boron, which aids in the absorption of calcium. Chia seeds can be used to make a gel that one can substitute for oil or other fats in a variety of recipes. Chia gel can be added to any sauces, jellies, or baked goods, for example.

Making a batch of chia gel is simple. Chia seeds absorb nine times their weight in water, so use a ratio of nine parts water to one part chia seeds. Put the water in a sealable plastic bowl and slowly pour in the seeds while whisking with a wire whisk to prevent clumps. Let stand for a few minutes before whisking again, repeat this process once, then seal the bowl and store the gel in the refrigerator. It will last up to two weeks.

The seeds are not the only important part of the chia plant. The sprouts are also edible and can be used in salads, sandwiches, and other dishes, much like bean sprouts. Chia sprouts may be most familiar to some as the green "fur" of the Chia Pet, a collectible animal-shaped clay figurine.