Salvia L., the largest genus of the family Lamiaceae, represents an enormous and cosmopolitan assemblage of nearly 1.000 species displaying a remarkable range of variation, of which 36 only occur in Europe. The phytochemistry of the genus Salvia consists mainly of volatiles, fatty acids, flavonoids, terpenes among other secondary metabolites. Due to the wide occurrence, folk medicinal use of various species is well documented and known. An ancient staple crop “chia” (S. hispanica L.) has become a popular novel food, due to its valuable nutritional content, especially fatty acid composition. In this present study, S. multicaulis seeds were evaluated also for the fatty acid composition, total protein amount and swelling index among other properties, which is known to be consumed such as in Turkey. Linolenic acid (69.7%) and linoleic acid (19.7%) were the major fatty acids in chia oil. Chia seeds showed a relatively low n-6 PUFA/ n-3 PUFA ratio. On the contrary, S. multicaulis seed oil was rich in linoleic acid (68.9%), palmitic acid (10.3%) and oleic acid (14.1%), where the amount of linolenic acid was very low (1%), respectively. The results were compared with chia seeds, not only due its chemical composition but also for its antimicrobial, antioxidant as well as lipoxygenase inhibitory properties.