Chaya

Chaya, also known as tree spinach, is the leafy shrub Cnidoscolus aconitifolius, a member of the spurge family (Euphorbiaceae). Native to the Yucatán Peninsula and other parts of Mexico, it is widely cultivated in Central America and the Caribbean and has been introduced to tropical regions worldwide, including Hawaii. It is valued as a fast-growing, drought-tolerant leafy vegetable.

The plant grows as a large shrub or small tree and can reach several meters in height. It bears glossy green, lobed leaves and sturdy stems. Leaves are harvested for cooking; younger leaves are more tender, while older leaves become more fibrous.

Chaya tolerates heat and dry soils but is killed by frost. It is typically propagated from cuttings and responds well to regular pruning, which promotes new growth and continual harvest. It prefers well-drained soil and full sun.

Leaves are cooked before eating and are used in soups, stews, tamales, or sautéed as a spinach substitute. Cooking reduces the plant’s natural toxins, known as cyanogenic glycosides; common methods include boiling or simmering for about 15–20 minutes with the cooking water discarded. Raw leaves may irritate the mouth and digestive tract in some individuals.

Nutritionally, chaya is valued for protein, beta-carotene (vitamin A), calcium, and iron. Because of toxins present in raw leaves, proper cooking is important, and consumption should be moderated, with attention to individual dietary needs and potential contraindications.

Historically, chaya has been used by Indigenous peoples of Mesoamerica as a staple leafy vegetable. It remains popular in warm-climate cuisines and is promoted in home gardens in drought-prone regions.