Chaya (tree spinach) - ผักชายา (phak cha-ya) - Cnidoscolus aconitifolius

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Chaya, also known as tree spinach, is a fast-growing plant that's relatively easy to cultivate.
Chaya spinach is an understory species in forests and as such is ideal grown in shade under fruit trees or palms.

You can grow chaya from stem cuttings.

Take stem cuttings with a few nodes (bumps where leaves grow) and plant them directly in the ground or pots with moist, well-draining soil. Keep the soil moist but not soggy.

Water regularly, especially during the first few weeks after planting.

Established plants are somewhat drought tolerant but will produce more leaves with consistent moisture.

Chaya is a fast grower and may benefit from occasional pruning to maintain a manageable size and encourage bushier growth. Don't remove more than two-thirds of the foliage at once.

You can harvest young, tender chaya leaves throughout the growing season. Simply pick the leaves from the stems.

The plant will likely be ready for its first harvest after less than a year.

Raw Chaya leaves contain cyanogenic glycosides, which are toxic. To deactivate them, we need to cook them. 

There are two ways:

  • Boiling: Bring a pot of water to a boil. Add the Chaya leaves and blanch them for 1-2 minutes. Drain thoroughly and rinse with cold water to stop the cooking process. Squeeze out any excess water.
  • Steaming: Steam the Chaya leaves for 3-4 minutes until they are slightly wilted and lose their vibrant green color.

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