Chaya: Discover the Latin superfood

Pictured are small Chaya trees, which grow rapidly in RGV’s warm conditions. (Courtesy photo)

Chaya, Cnidoscolus aconitifolius, is often called Mayan Tree Spinach. This shrub is native to Mexico and Central America and can be found in several South American countries. There are two leaf forms of Chaya one with deeply lobed leaves and the other is more of a maple-leaf shape.

Why a superfood? This shrubby plant has been used as a vegetable and for several medicinal purposes since the time of the Mayans. It has more protein than spinach and is an abundant source of minerals potassium and calcium. It is packed with vitamins A, C, and K and has a good amount of iron.

In southern Mexico, this plant has been used to treat obesity, diabetes, kidney stones and gastrointestinal disorders. Researchers here and in Mexico have shown that it can be effective in reducing triglycerides and in playing a role in the regulation of blood pressure.

As part of its defense system, it does produce mucus (a glycoside) when the leaves are torn from the stem, so the leaves must be cooked, rather than eaten fresh. Until you know if you are sensitive to the raw leaves, harvest the leaves wearing gloves and it is best to trim out the area where the leaf veins meet just before the stem. The leaves can be used as a wrap around a filling, similar to the way we use grape leaves.

Pictured is a meat mix on Chaya leaves. (Courtesy photo)

A friend, Cora Piña, stuffs the leaves with raw ground beef, brown rice, pine nuts, and chopped onions. She places them in her pressure cooker and cooks for approximately 22 minutes for a delicious main dish.

You can also use Chaya in a smoothie by boiling the Chaya leaves for 5 to 10 minutes, then cooling them and adding the leaves to your blender with pineapple or banana and other greens. Chaya also makes a delicious soup.

Chaya is easy to grow in the Rio Grande Valley. It will freeze back to the roots when we have very cold weather. It comes back when the weather turns warm. It may not freeze if you plant it on the south or east side of your home, rather than on the north side.

Chaya performs best if you enhance the soil with good compost and place it where it can get morning light. It is an understory plant in its native environment, so afternoon shade is the best light for this plant. The plant will get to just over 6 feet tall under ideal conditions, so cut it across the top to keep it mostly bushy for easy harvesting.

Stuffed Chaya prepared in a pressure cooker. (Courtesy photo)

If you would like to purchase young Chaya trees, or fresh Chaya leaves, these will be available from 9 a.m. to noon Saturday morning at the Farmers Market at Firemen’s Park.

This is the oldest farmers market in Hidalgo County and it is a year-round market with a variety of vegetables, herbs, microgreens, gourmet mushrooms, grass fed meats, poultry, plants and quality baked goods.

Barbara Storz is a local horticulturist who writes about plants that grow well in the Rio Grande Valley. You can find her at the Farmers Market at Firemen’s Park on Saturday mornings.

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