Salvia tiliifolia

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Salvia tiliifolia, commonly known as Lindenleaf sage or Tarahumara chia, is a tall, hardy annual in the sage family. It can reach about 1 meter in height. The leaves are oval, 5–10 cm long and 4–9 cm wide, slightly fuzzy, with veins that are deeply sunken on the top side and protruding on the bottom, and finely toothed edges. The plant’s flowers are dark blue and about 5–10 mm long.

Native to Central America, Salvia tiliifolia has spread widely and is now naturalized or invasive in parts of Mexico, the southwestern United States (Texas and Arizona), Africa (South Africa and Ethiopia), and China (Yunnan and Sichuan). It often grows in cultivated fields and other disturbed areas.

Historically, chia seeds were important in Mesoamerican diets. The Aztecs roasted chia seeds with amaranth, corn flour, and maguey syrup to make a dough called tzoalli; they also roasted seeds to make flour for a drink called chianatolli. The Tarahumara people still use chia seeds in drinks such as chia fresca. When soaked, chia seeds form a thick, gel-like mucilage. The name chia means “strength” in Mayan, reflecting its reputation as a high-energy food. The seeds are rich in omega-3 fats, iron, calcium, and antioxidants, and they provide energy gradually during digestion.

Salvia tiliifolia’s spread is helped by its strong aroma, which can deter some grazing animals, and by its ability to thrive in disturbed habitats. It was first described scientifically as Salvia tiliaefolia by Vahl in 1794.