Chaya (tree spinach)
Cnidoscolus aconitifolius
Nutritious leaves that must be cooked; thrives on heat and neglect.
Hardiness: zones 9 to 11
Light: full sun
Size: about 10 ft tall, 8 ft wide
Harvest: year-round
From: Yucatán
Drought-hardy once established
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: Mexico, Central America & the Caribbean. Hardy in zones 9 to 11.
The story
Chaya was grown by the Maya of the Yucatán, who called it chay and ate the leaves in tamales and stews; it is still the everyday green of Maya villages, higher in protein and iron than spinach, and spreads by cuttings that root where they are stuck in the ground.
Planting
Full sun, any drained soil, and heat; plant a cutting in spring. It reaches 10 feet and takes drought that kills other greens.
Growing
Water modestly; it needs nothing else. Cut back hard to keep the leaves in reach. Dies back in frost and regrows in zone 9.
Harvest and use
Pick young leaves any time; always cook them at least 15 minutes, never in aluminium, to destroy the cyanide compounds. Never eat raw.
What to watch for
Raw leaves; frost.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home