Origin Of Chaya
Chaya or tree spinach is botanically known as Cnidoscolus aconitifolius. Chaya originated in the Yucatán Peninsula of Mexico. It is a fast-growing perennial plant with succulent stems that bring out white latex sap when cut. It is similar to spinach and commonly cooked as a vegetable in some areas.
They can grow up to 6 meters but is often trimmed to 2 meters to easily cut the leaves. The leaves contain a high content of toxic hydrocyanic acid; hence they are cooked before being eaten. Cook leaves for 5-15 minutes for proper cooking.
For centuries, ancient Mayans used the plant as a dietary staple because of its amazing nutritional qualities, which gave people the strength they needed for their often harsh work and physically demanding lives.
Traditional medicine practitioners have developed a cure for obesity, kidney stones, acne, diabetes, hemorrhoids, and eye problems using the Chaya plant. Chaya’s shoots and leaves are beneficial as they can be taken as circulation stimulant, laxative, fingernail hardener, lactation stimulant, diuretic, and many more. Do not eat the leaves in their raw form as it is risky.
Other information include:
Preferred Botanical Name: Cnidoscolus Aconitifolius
Preferred Common Name: Chaya
Nutrient Composition Of Chaya
The nutrient composition in 100gram of Chaya include:
Serving Size: 1/2 cup (1OOg) fresh leaves
- Protein 7.4 g
- Calcium 330 mg
- Iron 9.3 mg
- Vitamin C 205 mg
Medicinal Properties and Uses Of Chaya
The following are the properties and uses :
- It improves blood circulation
- It aids digestion.
- Regular consumption of chaya improves vision.
- It Prevents varicose veins and hemorrhoids.
- Chaya is a low fatty plant; hence, it lowers cholesterol.
- It helps reduce weight.
- Chaya helps prevent coughing.
- It augments calcium in the bones.
- Decongests and disinfects the lungs
- Prevents anemia
- Improves memory and brain function
- Combats arthritis
- Improves glucose metabolism and prevents diabetes
How To Grow Chaya
Yield Information Of Chaya
Chaya plants can be 18 ft long, but home garden plants are trimmed to 6ft for easy harvesting of the thick and green leaves. Chaya is fast-growing. Its flowers are small and white and can either be male or female. The point of connection between the stem and leaf, the leaf veins are cuplike and fleshy.
Nursery and Transplant Requirements Of Chaya
They are propagated by stem cuttings. Ways to plant cuttings are either planting directly in the ground or planting in nursery containers and transplanting to the field. Directly planted cuttings are at a higher chance of rotting.
Cuttings should have 1-2 nodes and should be planted beneath the soil and kept wet. You must not overwater the cuttings to reduce rotting.
Transplanting takes place when cuttings begin to grow mature leaves. Within 3-5 months, the plant produces edible leaves.
Soil and Sun Requirements
Chaya plants grow well in very rich soil; however, they can be grown in all soil types. Planting them requires that you till the soil and add sufficient organic materials into it, such as homemade compost or well-rotted aged manure.
It requires full sun, tolerates shade, and a wide range of well-drained soils. It requires a PH of 5.5 – 6.5.
Watering Requirements Of Chaya
Chaya requires low to moderate levels of water. Somewhat drought and flood tolerant. Water Chaya regularly; do not overwater
Planting and Spacing Requirements Of Chaya
Propagation of chaya is by stem cuttings. Cuttings are usually 6-12 inches (15-30cm) long, with 2-3 nodes on the woody stem. Cuttings are always woody and are either taken from the bottom of the top portion of the stem. Rotting will less likely occur to cuttings from the top during the rooting process.
Avoid the green growing and soft tips of the plant. Air-dry the cuttings in the shade for 3-4 days and remove all the leaves before planting. By this, the cut ends will seal, and the cuttings will be less susceptible to rotting. On a large scale, plant chaya in rows of 3-6.5ft (1-2m) apart and 3ft(1m) between plants in rows.
Harvesting Of Chaya
Harvesting the leaves can occur after the first 90 – 120 days of planting. As soon as the leaves are established on the succulent stem, leaves and tenders can be harvested for cooking. About 60% or more of the leaves can be plucked at harvest, and there will still be enough left for healthy new growth.
The sap from the plant causes skin irritation. Ensure to protect your skin during harvesting. Chaya leaves are picked from their stems when they are young and tender, from the bottom to the top of the plant. Do not remove more than half of the leaves of the plant.
Wear gloves while harvesting to prevent the white latex sap and leaf hairs from irritating your skin. Wait for the second year to harvest again to replenish the plants’ growth.
Storage Of Chaya
Freezing fresh leaves will preserve the leaves for a few days to one week.
Disease and Pest Of Chaya
No significant pest or disease affects the plant because it has strong disease resistance.
However, it is sometimes affected by:
- Cassava common mosaic virus
- Nitrogen deficiency may cause slow growth and yellowing of leaves.
- The deficiency of calcium and potassium will result in reduced nutrition.
Conclusion
The incredible health benefits of Chaya cannot be overemphasized as a vibrant green plant that hails from Central America. Jam-packed with essential vitamins and minerals like A, C, K, iron, and calcium, this superfood boosts your immune system, strengthens bones, and improves vision. Its remarkable anti-inflammatory powers make it a must-try for those with conditions like arthritis.
And with its high level of antioxidants, it also promotes healthy cells and could potentially lower the risk of chronic diseases. Give this nutrient-rich plant a try and experience its many health-boosting benefits.
Moreover, chaya boasts significant levels of fiber, helping to improve digestion and support a robust intestinal system. When integrated into one’s eating habits, its impressive nutritional content and potential healing abilities can enhance overall health and vigor.
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