Salvia hispanica L., more commonly known as the Chia seed
Chia seeds were a staple food in the Mexican diet as well as an oil source. Mexicans would roast and ground the seed to be eaten as gruel or press it for oil to be used as a body lotion and pottery polish. Today, people still soak the seeds in water or fruit juice as a refreshing drink.
Chia Sprouting

Sprinkle chia seed into a cleaned terra cotta dish. Once you have tried this a few times you will know how thickly to spread the seed.

Add ¼ inch of filtered water to the bottom so the terra cotta will continue to absorb water.

Place the terra cotta dish into your choice of “greenhouse”. I’m using a glass baking dish that has a glass lid.

Lightly spritz the seed to moisten it thoroughly. There should be no standing water IN the terra cotta dish or your seeds will turn to gel.

Close the clamshell or cover the baking dish greenhouse to trap in the moisture. This will keep you from spritzing every day. I did not have to add any additional water or spritz the seeds after this initial watering.

Place it in a dark area of the kitchen counter.

After 4 to 7 days the sprouts will reach the size you want. You can eat them as they are or bring them into a sunny area of the kitchen so they can green up.