The first signs of summer are in the air so naturally, we’re all going to go to the gym five times a week, give up the booze and go carb free. Cue: the chia pudding.

Chia seeds make their annual migration from health food aisle to pantry every November where they remain in a state of stasis until the moths choose them for a snack mid-March and they’re dumped unceremoniously into the bin with squeals of “eww!” And thus, the lifecycle of a chia seed is complete.

Or is it?

Did you know that if you actually grow a chia seed, it turns into a rather beautiful purple flowering shrub called Salvia Hispanica? That’s right! Your long forgotten Chia Pet (the pottery that grows) is a species of flowering plant in the mint family native to central and southern Mexico and Guatemala.

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From seed to microgreen and right the way up to a mature leafy plant, the Salvia Hispanica is also a really pretty addition to your garden which can provide you with endless chia seeds for years to come.

And it’s super easy to do. Chia seeds from the shops can easily be sprouted in a jar or container, all you need is a bit of water and a clean cloth.

Soak a spoonful of chia seeds in water overnight, then drain. Spritz a clean cloth with water and secure it tightly over your jar or container with a rubber band. Keep the cloth damp for a couple of days (they’ll sprout faster in a warm space) and you’ll start to see cute little green hats popping out of the seeds.

Snack on these as microgreens or transfer them to your garden and watch them grow.

Now, back to that slamming summer bod.

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