Chaya Spinach Plant

Chaya Spinach, also known as Mayan Tree Spinach, is a highly nutritious perennial leafy green native to Central America. It’s prized for its resilience, productivity, and nutritional content—rich in protein, calcium, iron, and vitamins A and C. The plant thrives in tropical climates and produces an abundance of tender, dark green leaves that can be harvested continuously once established.

⚠️ Important Note: Chaya leaves must always be cooked before eating. Raw leaves contain hydrocyanic glycosides, which are neutralized through cooking. Boiling for 5–15 minutes safely removes these compounds, making Chaya a delicious and healthful green similar to spinach once prepared.

🥬 Tip: Boil Chaya leaves uncovered for 10–15 minutes, then drain the water before serving. Delicious in soups, sautéed dishes, or mixed with eggs and plantains.