Tree Spinach, also known as chaya, is an important food and medicine, domesticated in pre-Columbian Mexico, commonly found in west Mexico and the Maya region of Guatemala, Belize, southeast Mexico and the Yucatan Peninsula, and parts of Honduras.
Historical records suggest that Chaya was the major green vegetable of the Maya and it still serves as a staple for peoples along the west and east coasts. Like many traditional foods, it is considered by many to be a “poor people’s” food and is often ignored. However, “slow food” gourmands know better; Chaya is a gift from nature to 2 and 4-footed animals alike. It is available in local juice stands and markets and is easily grown in the garden.
Pick the young leaves, boil for 5 minutes and then place in a blender with pineapple or orange juice.
Carefully break off a piece of the stem and collect the white milky substance on a stick or knife and apply to moles, pimples and warts. Chaya leaves are also used to wrap tamales.
Chaya reduces swelling associated with varicose veins.
Chaya is one of the richest sources of nutrients among all the leafy greens with high levels of protein, high content of vitamin C, 3-carotene, and protein, and are rich in calcium, phosphorus, iron, thiamin, riboflavin, and niacin.
Chaya has antimicrobial and antioxidant activity (Adeniran et al. 2013). Steam cooking chaya increases phenolic content and antioxidant activities which counteract aging and inflammation (Adefegha 2011). It is glucose-lowering and may be useful for people to prevent diabetes.
Chaya contains cyanogenic glycosides, which in large quantities can cause cyanide poisoning if eaten raw. Boil leaves for at least 5 minutes to release the cyanide and the leaves will be safe to eat. (Korn, L. 2001).
Doña Alicia: I am making a chaya drink.
Gaby: May I try some? Oh…this is delicious! How do you make it?
Doña Alicia: For one glass of water, crush up 4 gently boiled chaya leaves and then put in whatever other flavor you want – lime, orange, or pineapple.
Gaby: Doña Alicia, you seem to be very healthy.
Doña Alicia: Yes, and that’s because I drink chaya every day to purify my entire organism. It’s good for arthritis and helps to keep me looking young. Sometimes people buy vitamins in the pharmacy, but we have this miracle growing right in our own backyards.
Gaby: Are there other ways to eat it?
Doña Alicia: First you must cook it lightly and then you may add it to masa for tortillas, to smoothies, soups, gelatin, and fillings. Would you like some more chaya, honey?
Adefegha, S. A., & Oboh, G. (2011). Enhancement of total phenolics and antioxidant properties of some tropical green leafy vegetables by steam cooking. Journal of Food Processing and Preservation, 35(5), 615-622. URL: https://doi.org/10.1111/j.1745-4549.2010.00509.x
Adeniran, O. I., Olajide, O. O., Igwemmar, N. C., & Orishadipe, A. T. (2013). Phytochemical constituents, antimicrobial and antioxidant potentials of tree spinach [Cnidoscolus aconitifolius (Miller) IM Johnston]. Journal of Medicinal Plants Research, 7(19), 1310-1316.URL: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.1008.826&rep=rep1&type=pdf
Korn, L. (2001). Medicines of the Jungle Western Mexico. Daykeeper Press.
Ross-Ibarra, J., & Molina-Cruz, A. (2002). The ethnobotany of chaya (Cnidoscolus aconitifolius ssp. aconitifolius Breckon): a nutritious Maya vegetable. Economic Botany, 56(4), 350. URL: http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.704.7476&rep=rep1&type=pdf