chaya

since 2013

The chaya plant or tree spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico. 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.

MY COMMENTS:

Another way to detoxify the raw leaves is soak them in a vinegar solution for 20-30 minutes, or blend the leaves and let the puree sit for 20 minutes. Just a few raw leaves might not make you sick, but don’t eat them in quantity. Cyanide is not good for your health.

I started growing chaya in 2013 from 2 cuttings. In the 2019 growing season, I had 4 small trees in 5-gallon buckets. I have to bring them indoors during winter because they are not completely freeze-resistant, can survive in USDA zone 8b or higher. (Puerto Rico, Hawaii, parts of FL, AZ and CA.)

Cuttings are hardy and likely to take even without leaves. I prefer to leave them a few leaves, but it is not required. That way you can make 5-6 cuttings from a 3-ft. branch.

Established plants tolerate neglect even in the desert, but if you want to harvest regularly, you'll need to keep it moist but not wet. Chaya produces more at least 3 times more greens with a higher nutritional value than spinach or any other known vegetable.

INGREDIENTS

This is what you need:

chaya cuttings, 5-10"

Pic1: my 4 chaya trees, end of 2019 season
2019-09-24

Directions

Cut the branches at 5-10" length.
Keep the cuttings in water, or plant them in moist sandy soil.
When new growth begins and roots have developed, transplant in a 5-gallon bucket, or in the ground if you live in zone 8b or higher. (Puerto Rico + Hawaii, parts of FL, AZ and CA.)
This is a fast-growing plant. Keep well-fertilized for continued harvesting.
Keep the trees trimmed at 7 ft. max for easy harvesting.
Prune them back at the beginning of the new growth season to encourage new growth.
Harvest only young leaves, in their first 2-4 weeks. After that, they get leathery.
Cook the leaves at least 15 minutes to remove toxicity.
Use the cooked leaves to make chaya soup and drinks or work them in salads, omelets etc.

Pic2: chaya cutting — 2016-10-26
Pic3: rooted cuttings — 2016-11-05
Pic4: young leaves — 2013-09-10

Mayan chaya cream soup

Recipe adapted from a recipe by Chef Josue Cime on THIS PAGE.

One of the easiest recipes for chaya. Since chaya has to be cooked anyway, this is a good way to get started.

INGREDIENTS

This is what you need for 2 servings:

20 tender chaya leaves, washed
1 small onion, chopped small
1 garlic clove, crushed
1 cup of vegetable bouillon
2 cups of whole milk
4 fresh leaves of basil
S&P
2 tbsp. unsweetened cream

Pic5: chaya cream soup
internet picture

Directions

2020-05-31

Pic6-8: detoxifying chaya

Combine the chaya leaves, chopped onions and crushed garlic with the vegetable bouillon in a 2-qt saucepan.
Bring to a boil over medium heat and cook for two minutes or until leaves are blanched.
Add milk and let it cool.
Transfer to a blender. Add the basil. Liquefy to a smooth velvety texture.
Return mix to pot. Add S&P to taste.
Bring to a near-boil over medium heat and cook for another 10 minutes without boiling.
Serve hot. Enjoy.

Final Touches:

Place the unsweetened cream in a small bag; cut the bag’s bottom tip.
Create a lovely design atop your served soup bowls.
For a zesty taste, sprinkle a bit of hot red chili flakes as well.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org