Chaya, Tree Spinach
Cnidoscolus aconitifolius
Large, fast-growing leafy perennial shrub believed to have originated in the Yucatan Peninsula. Used by the Mayans. Leaves are used like spinach. Commonly cultivated in Mexico and Central America. Can be grown in large pots on a patio or lanai or used as a hedge!
Levels of Chaya leaf nutrients are higher than any other land-based leafy green vegetable! One serving has the same amount of protein as an egg, twice the iron of spinach, more calcium than any other vegetable, plus vitamins A,C,folic acid, and B vitamins.
Cooking: Leaves should be boiled for 5 to 10 min because raw leaves contain high content of toxic hydrocyanic acid. Stock or liquid can be safely used (cyanide will have been volatilized during cooking). Aluminum cookware can result in toxic broth. Up to 5 raw leaves per day can be safely eaten. Can freeze cooked leaves. Use in place of spinach or other greens. Great in smoothies!
Harvesting: For the home gardener one plant is usually sufficient. To ensure good growth do not harvest leaves until 2nd year. Leaves can be harvested continuously but do not remove more than 50% of leaves at a time. Heavy harvesting will promote bushier, healthy new growth. Shrub will produce edible leaves for years.
Soil: Tolerates most conditions including sandy soils.
Medicinal Properties: has been demonstrated to lower blood glucose in diabetic rabbits.
Propagation: Some plants will set seeds, but usual method is by cuttings.
Sun: Full sun to part shade (but less productive in the shade)
Size Unpruned: 20’ tall
Habit: Keep pruned to 5 ft for easier leaf harvest.
Water: Tolerant of brief heavy rains and drought. (better than field crops like spinach!) Grows well in tropical areas.
Fertilize: Must have a nitrogen fertilizer source to create high concentration of protein in leaves. Use seasoned manure or commercial fertilizer. Must have a source of iron and calcium for the plant to be able to get these nutrients into the leaves.
Edible part of plant: leaves and young tips of branches
Cold: Can be killed by hard freeze but usually re-sprouts from the roots. Mulch to protect roots.
Pests: Extremely resistant
Cnidoscolus aconitifolius
Large, fast-growing leafy perennial shrub believed to have originated in the Yucatan Peninsula. Used by the Mayans. Leaves are used like spinach. Commonly cultivated in Mexico and Central America. Can be grown in large pots on a patio or lanai or used as a hedge!
Levels of Chaya leaf nutrients are higher than any other land-based leafy green vegetable! One serving has the same amount of protein as an egg, twice the iron of spinach, more calcium than any other vegetable, plus vitamins A,C,folic acid, and B vitamins.
Cooking: Leaves should be boiled for 5 to 10 min because raw leaves contain high content of toxic hydrocyanic acid. Stock or liquid can be safely used (cyanide will have been volatilized during cooking). Aluminum cookware can result in toxic broth. Up to 5 raw leaves per day can be safely eaten. Can freeze cooked leaves. Use in place of spinach or other greens. Great in smoothies!
Harvesting: For the home gardener one plant is usually sufficient. To ensure good growth do not harvest leaves until 2nd year. Leaves can be harvested continuously but do not remove more than 50% of leaves at a time. Heavy harvesting will promote bushier, healthy new growth. Shrub will produce edible leaves for years.
Soil: Tolerates most conditions including sandy soils.
Medicinal Properties: has been demonstrated to lower blood glucose in diabetic rabbits.
Propagation: Some plants will set seeds, but usual method is by cuttings.
Sun: Full sun to part shade (but less productive in the shade)
Size Unpruned: 20’ tall
Habit: Keep pruned to 5 ft for easier leaf harvest.
Water: Tolerant of brief heavy rains and drought. (better than field crops like spinach!) Grows well in tropical areas.
Fertilize: Must have a nitrogen fertilizer source to create high concentration of protein in leaves. Use seasoned manure or commercial fertilizer. Must have a source of iron and calcium for the plant to be able to get these nutrients into the leaves.
Edible part of plant: leaves and young tips of branches
Cold: Can be killed by hard freeze but usually re-sprouts from the roots. Mulch to protect roots.
Pests: Extremely resistant
