Cnidoscolus aconitifolius

Cnidoscolus aconitifolius subsp. aconitifolius is found from northern Mexico to Guatemala and is cultivated as far south as Peru, while Cnidoscolus aconitifolius subsp. polyanthus (Pax and K.Hoffm.) Breckon is restricted to a small area in western Mexico.

Plants in the Chayamansa group (syn. Cnidoscolus chayamansa) are the most widely cultivated, because they lack stinging hairs on the leaves. It is divided into four cultivars, based on leaf morphology: 'Chayamansa' (most common), 'Estrella', 'Picuda', and 'Redonda'.[4]

Chaya is easy to grow and it suffers little insect damage. It may be a tender perennial in the United States, but persists in climates such as Florida. It is tolerant of heavy rain and has some drought tolerance. Propagation is normally by woody stem cuttings about 6-12 inches long, as seeds are produced only rarely. Early growth is slow as roots are slow to develop on the cuttings, so leaves are not harvested until the second year. Thereafter, chaya leaves may be harvested continuously so long as no more than 50% of the leaves are removed from the plant, in order to guarantee healthy new plant growth.

A USDA study in Puerto Rico reported that higher yields of greens could be obtained with chaya than any other vegetable they had studied. In another study chaya leaves were found to contain substantially greater amounts of nutrients than spinach leaves.[7]

The numerous white flowers of the plants attract butterflies.

Some varieties have stinging hairs and require gloves for harvesting. Cooking destroys the stinging hairs as well as toxins found in the raw plant. Chaya is one of the most productive green vegetables.[9][10]

Chaya leaf

Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants,[11] however, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. In this, chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten.[12] Cooking in aluminum utensils can result in a toxic broth, causing diarrhea,[13] so aluminium cookware should be avoided.[8]

Young chaya leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable and is exceptionally high in protein, calcium, iron, and vitamin A.[10] In fact, levels of chaya leaf nutrients are twofold to threefold greater than any other land-based leafy green vegetable.[14][13] Chaya leaves have a possible antidiabetic effect.[14]

Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking.[13]

There are four well known cultivars, 'Picuda', 'Estrella', 'Chayamansa', and 'Redonda'. Cultivars 'Estrella', 'Redonda', and 'Chayamansa' cannot produce seeds or fruit due to unviable pollen, while cultivar 'Picuda' and other cultivars can. These cultivars do not have many urticating hairs compared to other cultivars and the wild type of the species, therefore they are more present in culinary use.[15]

• Ross-Ibarra, J.; A. Molina-Cruz (December 2002). "The Ethnobotany of Chaya (Cnidoscolus Aconitifolius SSP. Aconitifolius Breckon): A Nutritious Maya Vegetable". Economic Botany. 56 (4): 350–36. doi:10.1663/0013-0001(2002)056[0350:TEOCCA]2.0.CO;2. S2CID 20681734.

• Chaya - NUS Community, Bioversity International
• Chaya: characteristics, properties, cultivation, care, recipe - Warbleton Council