CHAYA PLANT
Chaya is an extremely versatile and nutritious vegetable that is not widely known or utilized by Americans. There are two primary reasons for this: it is not commercially farmed so it hasn’t been introduced to consumers via the modern industrial food system and it requires cooking to remove hydrocyanic glucoside, a characteristic that frightens many cooks. At the same time, it is easy to propogate and grow, with no special soil requirements and limited pest pressure (apart from iguanas that seem to love it). It provides year-round highly nutritional greens and the plant lives for years with little or no maintenance.
Medicinal Utilizations
Improves digestion and metabolism, lowers blood sugar levels, supports circulation and detoxification, treats anemia due to its high iron content, boosts immunity thanks to antioxidants and vitamins.
Health Benefits
Rich in nutrients such as protein, fiber, calcium, iron, and vitamins A & C. Helps reduce swelling and inflammation with its anti-inflammatory properties. Supports healthy blood sugar levels when consumed regularly after cooking. Enhances energy and immunity thanks to its combination of vitamins and minerals.
Plant Application in Health Behaviors
Adult Application: Chaya Leaf Body Wrap or Compress for Muscle Relief. Boil Chaya leaves for 5–10 minutes, let them cool slightly, and place the warm leaves on sore muscles or joints. Wrap with a towel or cloth for 15–20 minutes. Helps relieve inflammation, pain, and muscle tension thanks to its soothing and anti-inflammatory compounds.
Child Application: Chaya-Pineapple Smoothie. Ingredients: 3–4 cooked Chaya leaves, ½ cup pineapple chunks, ½ banana, and 1 cup water or coconut water. How to make: Blend all ingredients until smooth. Serve chilled. Provides a gentle vitamin and iron boost to support growing children, helping with energy and immunity.
Origins
Leafy perennial shurb native to Mexico and Central America often called tree spinach because its leaves are rich in nutrients and resemble spinach when cooked. It’s a staple in many traditional dishes such as chaya con huevo and sopa de chaya. Chaya is valued for its high protein, vitamin C, calcium, iron, and antioxidant content.
Recipes USAID and ECHO Global Farms, working with farmers in Guatemala, produced this 48-page cookbook to give local residents ideas for how to use Chaya in their daily meal preparations.
Click on image to download a label you can place near your plant. The QR code is a link to this page. Image by artist Stephanie Mcmillan.
