Salvia hispanica, the "chia" most frequently eaten by health-lovers these days, is the over-the-border relative of our native chia seed, (Salvia columbariae), which is not available yet in organic food grade. But this species is closely related, and the taste is very similar. They both are mucilaginous when soaked in water.
Excellent toasted and added to rice, cookies, pie dough, energy bars, or in the cooling drink Agua de Chia. Famous as a super food, a runner's food, high in Omega 3 & 6. The original Californias were seed eaters, and their excellent health can be ours. Served at our Open Houses and now made available by popular demand. Recipes for Agua de Chia and our locally famous Bolinas Cookies come with it.