Abundant Chaya Spinach Tree

With projected food shortages now is the time to plant Chaya Tree Spinach and other edible perennials.

3m high Chaya Spinach Tree

Chaya Tree Spinach (Cnidiscolus chayamansa) is a fantastic and abundant food. Chaya leaves do need some cooking preparation as do Cassava leaves and Warrigal Greens. Wikipedia states up to 5 raw leaves a day can be eaten but other sources are more cautious. Although blending and drying also seems to remove the toxic hydrocyanic acid substances, boiling for 20 minutes is recommended. The leaves survive the boiling still looking green and attractive. The broth that is left can also be consumed as the toxic substances have been destroyed by the heat.

Cooking in aluminum cookware can result in a toxic broth, causing diarrhea.^[13]


You are left with tasty green leaves to use as a spinach or chard substitute or to be used in a salad and smoothies.


"Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants.^{[10]" Wikipedia}


The plant does burn off a little from cold but seems to survive well in a microclimate in our warm temperate-subtropical climate. There are reports that Chaya will regrow from the root after Florida's frosts. In colder climates try growing in a greenhouse.


Leafless stem cuttings are best left to dry and callus before potting up. Keep the cutting reasonably dry to avoid rotting. 



The Chaya Spinach Tree (a large bush) fits well into a vegetable patch. It takes up a small ground footprint and provides some shade to other vegetables). We can reach the leaves from our deck or cut a branch that will later become a cutting.


Chaya can be used as a chard substitute in many recipes.

Abundant Chaya Spinach Tree in our Food Forest

Our 3m high Chaya Spinach Tree

Chaya Tree Spinach (Cnidiscolus chayamansa) is a fantastic and abundant food. Chaya leaves do need some cooking preparation as do Cassava leaves and Warrigal Greens. Wikipedia states up to 5 raw leaves a day can be eaten but other sources are more cautious. Although blending and drying also seems to remove the toxic hydrocyanic acid substances, boiling for 20 minutes is recommended. The leaves survive the boiling still looking green and attractive. The broth that is left can also be consumed as the toxic substances have been destroyed by the heat.

Cooking in aluminum cookware can result in a toxic broth, causing diarrhea.^[13]

Our Food Forest in February, 2019

When Paul from Barefoot Backyards trims our front hedge it makes such a difference.

Early November: Pretty and Productive

Jaboticaba fruit.

One of the Jaboticaba is covered in sweet fruit. This was the result of only a minutes picking. We can grow subtropical fruits you won't see in a shop, the fruits being too tender to withstand commercial processing.

Hippeastrum

 These species Hippeastrums hold a bank tight and all pop into flower at once. Soon the Agapanthus will add their blue to the floral mix. The flowers, green fruit and large leaves of a Tamarillo hang over the Hippies. They will provide numerous tomato-like sweet fruit.

Hybrid Hippeastrums

After four years, what do you get when you cross a red and a white Hippeastrum?  A real mix of colours. 

Dwarf Bougainvillea and yellow Coreopsis

The front garden just keeps looking better and better as the heat takes hold in this 'warm temperate', southern hemisphere, climate.

Chaya Spinach Tree

Chaya Spinach Tree

Chaya Spinach Tree provides a constant source of greens but make sure you cook the Chaya for at least 20 minutes to remove toxic components.