The leaf oil composition ofSalvia hispanicaL. (black chia) from plants grown in three georgraphical areas, southern California, southeastern Texas, and northwestern Argentina, was analyzed by GC/MS. Fifty-two different components were detected in varying amounts within the three samples, of which forty-two were identified. The major components detected were: β-caryophyllene, globulol, γ-muurolene, β-pinene, α-humulene, germacrene-B, and widdrol. Components with lesser amounts were β-bourbonene, linalool, valencene, and x-τcadinol. The dominant component for the Texas sample was β-caryophyllene (36%); while globulol was dominant from samples grown in California (22%) and northwestern Argentina (13%). Other components varied among the samples as well. The differences are attributed to geographical location, differing climatic conditions, and perhaps different handling of the leaf material after harvest since all plants came from the same seed source. The chia essential leaf oils are of interest for their potential flavoring and fragrance value, and because the foliage seems to deter whitefly and other insect attack.