Chaya Tree or Tree Spinach

Chaya Tree (Cnidoscolus aconitifolius)

Chaya tree is a leafy green vegetable in the genus Cnidoscolus. This fast growing spinach tree provides nutrient leaves and shoots for years and is an important food through the peninsula of Mexico; where is grows naturally in the open forest. Chaya tree isn't really a tree, it is actually a big leafy shrub that reaches a height of from 6-8 feet. The stem exudes white latex and the young stems have stinging hairs.

**MUST BE COOKED BEFORE EATEN**

Foliage:
Chaya has large, lobed leaves resembling spinach or kale. The leaves are dark green and can have a slight sheen.

Height:
It can grow into a large shrub or small tree, reaching heights of 6 to 12 feet or more.

Sunlight:
Plant in a location with full to partial sunlight. Chaya thrives in warm climates and can tolerate direct sunlight.

Soil:
Well-draining loamy and fertile soil is ideal.

Watering:
Keep the soil consistently moist. Water regularly, especially during dry periods.

Spacing:
Provide sufficient spacing between plants, considering its potential size.

Fertilizing:
Chaya benefits from regular feeding. Apply a balanced fertilizer during the growing season.

Pruning:
Regular pruning can help shape the plant and control its size. Chaya responds well to pruning and can be kept at a manageable height.

Harvesting:
Harvest leaves for culinary use once the plant is established. Cook or blanch the leaves before consumption to neutralize potential toxins.

Pests and Diseases:
Watch for aphids or caterpillars and treat promptly if necessary.

Culinary Uses:
Chaya leaves are commonly cooked or blanched before consumption. It is important to note that improper preparation may release toxic compounds, so traditional cooking methods are recommended.

Caution:
Chaya contains cyanogenic glycosides, which can release cyanide when consumed raw. Cooking or blanching is essential to render the leaves safe for consumption.