Chaya

An incredibly nutritious plant that is a staple of the Mayan diet, chaya is easy to grow almost anywhere. A native of the hot and dry Yucatan Peninsula, it takes thrives in the hot humid summers of Florida and Texas. In more northern climates, it can be grown outdoors during the summer and brought inside to spend the winter in a sunny window.

It's also called tree spinach, but that's like comparing spinach to iceberg lettuce. According to a USDA report, chaya contains nearly twice as many important nutrients, including calcium, protein and Vitamin C, as spinach.

Like many tropical plants, chaya leaves contain hydrocyanic glycosides, a toxic compound easily destroyed by cooking. Even though some people eat raw chaya leaves, it is generally considered to be unwise. Fresh chaya can be substituted for spinach in many recipes or blanched leaves can be added to smoothies. It has a very bland taste and can be used in either sweet or savory recipes.

Our chaya plants do not have the stinging nettles found on some plants, they're the broad-leaf variety and are extremely productive.

If you don't have space to grow your own, our dried powder is easy to add to smoothies, can be used to make a nutritious tea or infusion or added to egg dishes or soups.

We have both Live Chaya Plants and Chaya Powder available here at Neem Tree Farms.