Chia is an annual wildflower in the mint family of the genus Salvia. There are two species of Chia, one occurring in the southwestern U.S. from California and Utah south to northwest Mexico and the other occurring in southern Mexico and Guatemala. Chia grows in sunny, dry open areas of plains, foothill woodlands, chaparral and sage scrub communities, and other arid environments where it prefers sandy to loamy soils that are near neutral in pH. It is one of the so-called fire following species, as it increases in abundance after a fire. The plant is thin and tall, up to 3 feet, with a cluster of blue flowers at the top of the stems. Flowers are small and tubular, surrounded by several bracts (specialized leaves). Chia is drought and salt tolerant.
The tiny, brownish, often mottled seeds of Chia are a valuable source of nutrients, protein and oil and are the highest known source of Omega 3 fatty acids. Chia was grown by the Indian tribes of Mexico and the southwestern U.S. for their seeds which were ground into flour and used to make biscuits, cakes and a mush called pinole. The seeds were also eaten roasted and had a pleasant nutlike flavor. Chia was a major crop in Mexico between 1500 and 900 B.C. and was still cultivated well into the 16th century A.D. Chia seed was valued so much by these tribes that it was used as a currency. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. Aztec warriors were said to have subsisted on the Chia seed during their conquests. Native American tribes of the southwest took Chia seeds on journeys where a few seeds kept in the mouth and periodically chewed, would keep up their strength. One tablespoon of seeds was said to be enough to provide 24 hours worth of energy. Indians running from the Colorado River to the California coast to trade turquoise for seashells would bring only Chia seed for their nourishment.
Chia seed was also used for its extensive hydration properties. Containing a mucilaginous substance, due to soluble fibers, Chia seeds expand considerably into a gelatinous volume when moistened. Chia seed has the ability to absorb twelve times its weight in water. If you mix a spoonful of Chia in a glass of water and leave it 30 minutes, it will become an almost solid mass of gelatin. The Indians would soak the ground seeds in water to make a refreshing beverage that was said to have high thirst-quenching properties and was also used in this way to make alkaline desert water palatable.
Just as the ancient Indians relied on Chia seeds for energy and endurance for their travels and conquests, so we Christians are to rely on Christ for power and endurance to overcome our daily trials. “The great desire in this age of the world is for more power. I want more grace, more love, [a] more deep and earnest living experience. The Christian who hides in Jesus will have power without measure awaiting his draught upon it. Living faith unlocks heaven’s storehouse and brings the power, the endurance, the love so essential for the Christian soldier.” The Upward Look, 154. “Satan brings all his powers to the assault in the last, close conflict, and the endurance of the follower of Christ is taxed to the utmost. At times it seems that he must yield. But a word of prayer to the Lord Jesus goes like an arrow to the throne of God, and angels of God are sent to the field of battle. The tide is turned.” In Heavenly Places, 297.
David Arbour writes from his home in De Queen, Arkansas. He may be contacted by e-mail at: landmarks@stepstolife.org.