Diana Duff is a local organic farmer, plant adviser and consultant.
BY DIANA DUFF | SPECIAL TO WEST HAWAII TODAY
One of the best ways to get a continual supply of food from your garden is to grow tropical perennial plants. The attractive shrub chaya has been providing nutritious greens in many tropical countries for years. Develop a taste for its spinach-like leaves and tender stems and you, too, can have an excellent source of vitamins, minerals and protein right in your own backyard.
Chaya is known throughout the tropics by many names, but it is universally popular as an abundant source of greens used in a variety of dishes or steamed alone. Spinach tree, tread softly, cabbage star and Mayan spinach are a few of the monikers assigned to this member of the Euphorbia family. In keeping with its numerous common names, chaya has several widely accepted botanical names as well. Cnidoscolus chayamansa as well as C. aconitifolius and Jatropha aconitifolia all refer to the same plant, though slight varietal differences do occur in the species.
Like other members of its family chaya has the characteristic milky sap, which can be irritating to sensitive skin and slightly toxic until cooked. Once cooked for 10 to 20 minutes, the toxin dissipates and the vegetable resembles cooked spinach in both appearance and taste. Unlike temperate spinaches, which bolt quickly in our warm climate, chaya plants will continue to grow and produce year round for many years. Chaya is also nearly twice as nutritious as spinach.
The tropical spinach tree, chaya, is native to the Yucatan in Mexico and is cultivated throughout Mexico, Central America and Caribbean and Pacific islands. It has also been successfully introduced in Florida and Texas, as well as Hawaii. Today, it can be found in forests, farms and home gardens throughout the tropics
Chaya is best described as a treelet, somewhere between a shrub and a tree. It has a gnarled, soft-wooded trunk, which can grow to 20 feet in height. The large, palmate, dark green leaves of several varieties have deeply cut lobes that make them an attractive addition to a tropical garden. Though the plant itself is relatively small, the large leaf size, which can reach 15 inches across, makes it a distinctive, eye-catching specimen plant. Adding interest, many chaya varieties produce small, fragrant, white flowers that appear in panicles and are borne on long, light green stalks. Flower production is determined by plant variety, as well as growing conditions. Some varieties have short, stinging hairs on their branches. Be sure you select a variety that does not have this characteristic.
Though most chaya plants will flower and produce small fruit, they seldom produce viable seeds. The most reliable way to propagate chaya is by cuttings. Removing a woody section of a stem 6 to 12 inches long and allowing it to dry in the shade for a few days will produce the best results.
Planting directly in the field can work if you monitor the site to avoid waterlogged soil that can cause cuttings to rot. Caring for the cuttings in pots until they produce roots is a way to be sure they receive adequate moisture to survive without getting too wet, which can cause rotting. Once mature leaves are produced, the plants can be transferred to a partially shaded or sunny area in the garden. They grow well as an understory plant and will thrive if given adequate water during their first few months in the ground. Once established, chaya can withstand seasonal dry periods but will require some watering during extreme drought.
Though a spinach tree can be an attractive specimen in a garden, it can also be grouped and planted as an edible hedge. Either way, pruning periodically is advised to maintain a height of 6 feet or less to allow for harvesting ease. Some growers find extreme plant reduction every year or two to a height of about 2 feet is desirable since it promotes new growth, producing tasty tender shoots and young leaves.
Chaya will do well in all soil types, though acid soil is less desirable. The plant is not a heavy feeder, but because large healthy leaves are desirable, it may benefit from occasional soil applications of an organic nitrogen source like fish emulsion. Planting it in a leguminous ground cover like perennial peanut can offer an additional supply of nitrogen to the plant. Mulching your chaya plant is also beneficial, as it will help hold moisture in the root zone during dry spells while increasing healthy microbial activity in the soil.
Once established, chaya seems immune from most pests and diseases. Careful observation to detect pests that eat the leaves can lead to quick diagnosis and remediation. Root rot can be problematic in soils that are overwatered or do not drain well.
The Mayans regarded chaya as a miracle plant and today it is considered one of the planet’s super foods for good reason. Cooked chaya has four times the protein value and vitamin A of spinach, nearly 100 times the calcium and twice the iron and phosphorus content. It also provides valuable fiber to your diet and a small amount of carbohydrates.
Although some varieties of chaya are occasionally eaten raw, it is best to cook it to inactivate the hydrocyanic glycosides that can be toxic. Avoid cooking or steaming in an aluminum pan that can result in a chemical reaction, which can cause diarrhea. Once cooked, the greens can be used as cooked spinach served with butter or oil, included in soups, stews, stir-fries or casseroles. In Central America, the cooked leaves are often included in burritos or tacos.
The Mayans evidently used chaya as a remedy for several ailments. Currently, research is being done on anecdotal reports that chaya tea can help lower blood sugar. Some positive results have been reported but conclusive evidence requires more research.
Chaya is hard to find locally, though the new Tropical Edibles Nursery in Captain Cook plans to carry a superior variety introduced to Hawaii by Dr. Franklin W. Martin. The nursery’s grand opening is scheduled for March 21, but you can contact them at 328-0420 or email them at tropicaledibles@gmail.com to reserve cuttings in advance. Cuttings will be available at the nursery once it opens and can also be purchased in bulk from Craig Elevitch by sending an email to par@agroforestry.net requesting them.
Diana Duff is a local organic farmer, plant adviser and consultant.