Chaya Cuttings (Rooted or Unrooted)

WARNING: Chaya must be boiled for 15-20 minutes before it can be consumed!!!

Cnidoscolus aconitifolius

General Info

Chaya is a leafy green from the dry regions of the tropics, particularly the Yucatan Peninsula. Also called Mexican tree spinach, this shrub produces super nutritious leaves and is very easy to grow, thriving on neglect and drought. Wild versions often have stinging hairs on the leaves, but this cultivated variety does not, making it great for eating.

Growing Conditions

Chaya is cold sensitive, but it has lived as a perennial here in zone 9b, Tampa, FL. It grows a bit slowly at first, but after the first year, leaves can be harvested for eating. It enjoys well drained soil and thrives on neglect.

Taste

The leaves, when cooked, taste very similar to other cooked leafy greens. It is more nutritious than spinach.

Climate

Sub-Tropical to Tropical

Cold Tolerance

In a hard freeze, chaya may be killed or die back to its roots.

Propagation

Cuttings. Chaya is seriously the easiest plant to start from cuttings. It roots without effort, often rooting after being trimmed, thrown on the ground, and completely forgotten about.