Chaya

Chaya (Cnidoscolus aconitifolius), or Mayan tree spinach, is a nutritious and productive leafy green that must be cooked before eating because raw leaves contain a toxic compound that releases cyanide. It is rich in protein, vitamins, calcium, and iron, with nutrients often exceeding those in regular spinach. To prepare it, young leaves and stems are boiled for at least 20 minutes to render them safe, after which they can be served like spinach or added to soups and stews. Cooking in aluminum pots is not recommended, and stinging varieties require gloves for harvesting.

Preparation and safety

• Must be cooked: Never eat chaya raw, as it contains cyanogenic glycosides that release toxic cyanide.

• Boiling is essential: Simmer the chopped leaves and stems for at least 20 minutes to destroy the toxins.

• Avoid aluminum: Do not cook chaya in aluminum pots, as it can cause a toxic reaction.

• Cooking broth: The liquid used for boiling is safe to drink because the cyanide is volatilized as hydrogen cyanide gas during cooking. 

Nutritional benefits

• Chaya is an exceptional source of protein, vitamins (especially A), calcium, and iron.

• Nutrient levels in chaya leaves are often two to three times greater than those in land-based leafy greens.

• It is rich in antioxidants and may have a possible antidiabetic effect. 

Culinary uses

• After cooking, chaya can be served like spinach.

• It can be added to soups and stews or mixed with eggs to make dishes like tortillas.

• The leaves can be used as a wrap for cooking other foods. 

• Growing and appearance

• Chaya is a fast-growing, low-maintenance, drought-tolerant plant that can be grown from cuttings.

• It has a tall, tree-like structure with deeply lobed leaves.