Chaya
Chaya is insect and disease resistant and very easy to
grow.
Botanic name: |
Nidoscolus chayamansa) or
(Cnidosolus acontifolius) |
Plant Type
|
Vegetable
|
Sun Exposure
|
73% to full sun
|
Soil Preference
|
Grows well in most soil types in
Belize
|
Soil Ph
|
5.5-6.5
|
Depth to plant
|
12" - 18" Stems are planted at
least 6" deep
|
Maturity
|
Generally starts producing leaves
in 1 month or less
|
Height
|
Can grow to be 12'. For easy
harvesting, best to prune to about 6' in height
|
Spacing
|
About 12" between stalks. Some grow
chaya as a living fence
|
|
Featured
plant for the month of June
Chaya
(Submitted by Mary Loan)
Chaya, also known as
'tree spinach', is a very easy-to-grow leafy green
vegetable that grows on stalks as a nutritious and
delicious perennial plant. There are two main
varieties, wild and cultivated. Wild chaya
has thorns that sting. Both cultivated and wild
chaya have a sticky white sap that can cause itchy
skin for some. Harvesting by wearing a plastic
bag or glove helps. Ask your friends and
neighbors for a few stems, or ask on this page to meet
up with folks who have chaya stems to share.
To grow: Find a sunny spot close to your
house. This makes it easier to harvest when you
are making dinner. Pull the weeds from the
planting area and with a spade or shovel loosen the
soil to at least 12 inches deep and 12 inches
across. Cut a few stems of chaya at least 12
inches long. Plant each stem at least 6 inches
deep and water well each day until leaves sprout from
the sticks. Then, water about once a week if
there is no rain. Be careful not to overwater.
Plants sprout leaves for harvest in a few weeks.
Once chaya is growing, beware; plants can grow to be
20', so be sure to prune the chaya before the tops
grow too tall for you to reach, generally 6-8' in
height. Pruned tops of plants can be deleafed
and planted around your garden or shared with family
and friends.
Recipe: Pick a handful of chaya leaves, using gloves
or a plastic bag over your hands if you are sensitive
to the sap. Rinse, then cut the leaves into 1/2
inch slices with a knife or scissors. Gently
boil or steam the leaves for a few minutes until
tender; add them to any recipe that calls for greens,
such as stir fries or soups Once cooled, the
leaves can be added as a 'smoothie' ingredient.
Chaya must be cooked to release the cyanogenic
glycosides. Information on the internet
recommends cooking chaya for 5 -20 minutes. It seems 5
minutes is adequate for steaming or boiling the
leaves.
Health benefits of chaya include:
rich in protein, iron, vitamin A, fiber and calcium.
The Chaya plant flowers attract bees and butterflies
Please add your chaya
growing advice and recipes and share with all.
Some
comments. Cyanogenic
glycosides are carried off in the steam coming off
from the boiling water. It is only necessary
a few minutes of boiling to release the
glycosides. I recommend one not lean over the pot
and inhale the steam!
The boiled chaya leaves can then be fried, such as
the locals do who love fried chaya and eggs.
Older locals here also finely chop the leaves
without boiling, and then fry them. I
suspect that the combination of the finely chopped
pieces and the extreme heat also releases the
glycosides.
Historically,
it also recognized that the glycosides are also
released (structurally, mechanically), by
extremely fine chopping, such as the mashing of
the leaves in a blender. As each small morsel of
the mashed leaf is exposed to the atmosphere, the
glycosides are released. The traditional beverage
of the Yucatan is a blended drink of fresh
pineapple pieces, fresh chaya leaves, water and
ice. It is served in all restaurants in Yucatan.
Finely
chopped fresh chaya can be added to the boiling
water prepared for rice, beans, soups, etc. As
chaya can sometimes be 'tough', chopping it
finely seems to improve the final dish.
Harvesting:
I suggest that the chaya be harvested by cutting an
entire stem (not the main stalk) say at 4 to 6 feet
height. The leaves can then be removed and the stem
replanted into the soil. It does not seem to
serve the plant well if only the leaves are plucked
off leaving the stem.. Experience shows me
that the new leaves generally emerge at the end of
the stalk. This is the reason for harvesting the
entire stalk at 4 to 6 feet height.
|