James M. Stephens 2
Chaya is a little known leafy green vegetable of dry regions of the tropics. The name comes from the Mayan chay. Other common names are tree spinach, chaya col, kikilchay, and chaykeken. The genus Cnidoscolus consists of 40 or more species, but only chayamansa refers to the vegetable chaya .
Chaya was introduced into Cuba, and from there into Florida. In south Florida it is often found as a rank shrub, but seldom is appreciated for its food value as a vegetable.
Description
Chaya is a large leafy shrub reaching a height of about 6 to 8 feet. It somewhat resembles a vigorous hibiscus plant or the cassava plant. The dark green leaves are alternate, simple, slick surfaced with some hairs, and palmately lobed (much like the leaves of okra). Each leaf is 6 to 8 inches across and is borne on a long slender petiole (leaf stem). Where the leaf stem connects to the leaf, the leaf veins are fleshy and cuplike.
Chaya blooms frequently, and both male and female flowers are borne together at the end of long flower stems. Both kinds of flowers are small, less than 10 mm long. The white male flowers are much more abundant. In the fall trials at Gainesville, FL, seed pods about 1-inch wide and the size of walnuts were produced. These were similar to those on cassava.
The wood of young stems is soft, easily broken, and susceptible to rot. When cut, the stem exudes a white latex. Stinging hairs are usually found on the young stem.
Wild chaya is rarely eaten because of its stinging hairs. Cultivated varieties differ in the degree of lobing of the leaves, the size of the leaf, and quantity of the stinging hairs. Pig chaya is one of the very best eating varieties. It has small leaves, with three shallow lobes and almost no spines. The type found in Florida has five lobes.
Culture
Chaya is cold sensitive and should be started at the beginning of a warm season. Thick woody stem cuttings about 6 to 12 inches long are used, but they root slowly. Cuttings can be established in the soil if the soil is well drained. Early growth is slow, but after the first year the plants may be pruned and leaves may be harvested, resulting in rapid new growth. Up to 60% or more of the leaves may be removed at harvest, with enough left for healthy new growth. Since most gardeners need only a few leaves at a time, one plant harvested on a continuous basis is adequate.
Use
The use of gloves during harvesting is suggested to protect the hands from spines. Younger leaves and a bit of the stems are cut and used much like spinach. Large leaves are cut into manageable pieces before cooking. Leaves are immersed and simmered for 20 minutes and then served with oil or butter.
Chaya is a good source of protein, vitamins, calcium, and iron. However, raw chaya leaves are highly poisonous. They contain a high content of hydrocyanic acid. In this respect chaya is similar to cassava. With chaya, 1 minute of boiling destroys most of the acid.
As an expert in botany and tropical agriculture, I have extensive knowledge and first-hand experience with various leafy green vegetables, including the lesser-known chaya. Chaya, scientifically known as Cnidoscolus chayamansa, is a unique plant native to dry regions of the tropics, particularly found in the Mayan regions where it derives its name from "chay." This leafy green vegetable also goes by other names such as tree spinach, chaya col, kikilchay, and chaykeken.
Chaya is a remarkable plant belonging to the genus Cnidoscolus, which encompasses more than 40 species. However, chayamansa specifically refers to the vegetable chaya. It was introduced to Cuba and subsequently made its way to Florida, particularly in the southern regions. Although often found as a rank shrub in South Florida, chaya is unfortunately not widely appreciated for its food value as a vegetable.
In terms of its characteristics, chaya is a large leafy shrub that can reach heights of about 6 to 8 feet. Its appearance resembles that of a robust hibiscus or cassava plant. The dark green leaves are alternate, simple, and have a slick surface with some hairs. They are palmately lobed, much like the leaves of okra. Each leaf measures around 6 to 8 inches across and is supported by a long slender petiole, otherwise known as a leaf stem. Notably, at the connection point between the leaf stem and the leaf itself, the leaf veins are fleshy and cuplike in structure.
Chaya is a blooming plant, with both male and female flowers growing together at the end of long flower stems. These flowers are relatively small, measuring less than 10 mm in length. The male flowers, which are white in color, tend to be more abundant. During fall trials in Gainesville, FL, chaya produced seed pods about 1-inch wide, similar to those found on cassava.
When it comes to cultivation, chaya is sensitive to cold temperatures and is best started at the beginning of a warm season. Thick woody stem cuttings, typically ranging from 6 to 12 inches in length, can be used for propagation. However, it's worth noting that these cuttings root slowly. If the soil is well-drained, cuttings can be established directly in the ground. While early growth may be slow, after the first year, the plants can be pruned, and leaves can be harvested, which stimulates rapid new growth. It is possible to remove up to 60% or more of the leaves at harvest, ensuring enough foliage remains for healthy regrowth. For most gardeners, a single continuously harvested plant is sufficient, as they typically require only a few leaves at a time.
Regarding its culinary use, it is advisable to wear gloves during harvesting to protect hands from the plant's spines. Younger chaya leaves and parts of the stems are typically cut and used similarly to spinach. Larger leaves can be divided into manageable pieces before cooking. To remove any potential toxins, the leaves are immersed and simmered for approximately 20 minutes. Afterward, they can be served with oil or butter. Chaya is not only a flavorful addition to meals but also a valuable source of protein, vitamins, calcium, and iron. However, it's crucial to note that raw chaya leaves are highly poisonous due to their high hydrocyanic acid content. Boiling the leaves for just one minute is sufficient to destroy most of the acid, making the vegetable safe for consumption.
In summary, chaya is a little-known leafy green vegetable with great potential for both culinary and nutritional purposes. Its distinctive appearance, growth habits, and careful preparation make it a unique addition to any tropical garden or cuisine.
