Chaya goes with most meats…
A nutritional analysis (see chart below) shows that chaya is richer in iron than spinach, and a powerful source of potassium and calcium.
It’s also incredibly easy to grow and an attractive addition to the garden with its maple-like leaves and tidy growth pattern. It limits itself to about six feet in height.
Plant a row close together and you’ll soon have a hedge. The plants tend to be open toward the bottom, so you can create a border with low- and medium-growing herbs.
Despite the near-miraculous claims for it, I’ve run into very few Mexicans who are familiar with chaya, and have never seen it in the market.
To grow your own, stake branches of about 40 centimeters in sandy soil with good drainage, and water regularly. It grows well in a median annual temperature of 25 C. or higher, and at altitudes of 0 to 1000 meters above sea level.
In some states it is called chaya col or chaya mansa. The botanical name is Cnidoscolus chayamansa.
Start harvesting as soon as you see a couple of new leaves sprouted. Cutting encourages new growth, and the branches are pretty in flower arrangements.
We have a few plants and it always rewards us with rapid new growth. Except for an occasional raid by cutter ants, we’ve found it pest-free.
The leaves are pretty bland, so you can add them to soups, casseroles, spaghetti sauces, salsas and salads without affecting the taste.
The tiny, tender ones can go in omelets or salads or be used as garnish. The larger ones are best chopped and cooked long and slow. I’ve tried cooking them quickly,
like spinach, and have not been happy with the leathery results.
For a liter of tea, use 3-5 medium size leaves with whatever blend you favor. I like two bags of black tea with two bags of mint and the chaya leaves, “cooked” in a glass bottle in the sun for a couple of hours and then refrigerated. Soak the leaves in water with a disinfectant such as Microdyn, before using, as you do fruits and vegetables.
and of course, Chaya Salads
Wikipedia: Chaya or tree spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico. The specific epithet, aconitifolius, means “Aconitum-like leaves”. It has succulent stems which exude a milky sap when cut. It can grow to be 6 meters tall, but is usually pruned to about 2 m for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisines, similar to spinach. The leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to 5 raw leaves can be eaten a day. To be safely eaten, the required cooking time is 5-15 minutes.
Warning: In cooking or serving, Do not use aluminum containers, as a toxic reaction can result, causing diarrhea. Use pottery or glass.
Percentages are based on minimum daily requirements.