There is an abundance of Chaya in and around the food forest,
so feel free to gather half a tree if you can eat that much!
so feel free to gather half a tree if you can eat that much!
Other Names: Tree Spinach, Mayan Spinach
Family: Euphorbiaceae Edible Portion: Leaves Chaya is a favorite among perennial vegetables available at the Food Forest. Its ease of harvest and preparation, combined with great nutritional value, make it the perfect substitution for any spinach dish, and a great introduction into the world of perennial vegetables. Native origin: Chaya is native to the southern tip of Texas down through Central America, predominately on the Yucatan peninsula. Chaya has yet to naturalize to any other area in North America besides Texas; however, the crop is well suited for the arid southwest and Florida. General description: Chaya is a delicious perennial vegetable with very productive yields and very minimal inputs required making it perfect for any Permaculture system. Chaya is a woody shrub that can reach heights of 15 feet; it is usually kept smaller through pruning. This also allows for easier harvest. Chaya can be found along the perimeter of the Food Forest on the north east side. Season of Harvest: Chaya may be harvested at any point during the year. However, it grows most aggressively during the summer, and hot times throughout the year, making it a reliable source of leafy green vegetables during the summer months of Florida! Harvesting Techniques: The plant can be harvested two different ways. If you happen to be in a rush you can pick individual leaves and stems. If you need a decent amount to feed multiple people, the best way to harvest is to prune it from the top one to two feet depending on the size of the particular plant you are harvesting. This is conducive to the growth pattern of the Chaya (it enjoys a good haircut), and also keeps the Chaya at a manageable size for ease of harvest. Avoid getting the sap of the Chaya on your skin as it can cause irritation. Preparation: Chaya must be cooked! The plant contains natural levels of cyanide within the leaves, therefore it must be cooked thoroughly in order to be consumed. The best method for preparing Chaya is to simply boil it for 5 to 10 minutes, depending on the amount you have harvested. It makes for a great dorm room quickie. First, take a larger sized pot and fill it three fourths full with water. Then, chop the Chaya you have harvested into thirds so it is in smaller pieces once it is finished being cooked. When the water comes to a boil, drop the Chaya in and let it sit undisturbed for the allotted period of time. This renders the cyanide into a gas state and makes for a perfectly delicious vegetable. Strain out the water once it has been boiling for ten minutes, and place back in the pot on a low heat to keep warm. Chaya may be substituted for any dish involving spinach or collard greens. I like to add butter, key lime juice, or both to my Chaya. Nutritional content: The nutritional content of Chaya exemplifies its superiority among leafy green vegetables. It is high in protein, crude fiber, calcium, potassium, iron, carotene, vitamin C, and vitamin A. Additional Information: Precautions: White sap can cause irritation to bare skin in some people. Wear gloves while harvesting and cutting fresh leaves, or wash hands immediately after contact with sap. Don’t cook in aluminum pans. |
Additional information can be found at any of these helpful links:
http://edis.ifas.ufl.edu/mv045 http://www.mexconnect.com/articles/982-chaya-the-maya-miracle-plant Food Forest Cooking Demonstration: http://www.youtube.com/watch?v=j-TxqSOzr9g
Sautéed Chaya
Ingredients:
10-12 Chaya leaves 2 TBSP Butter and/or Olive Oil 1 TBSP Chopped Garlic Season salt or Salt and Pepper Directions: 1. Bring about 2 quarts of water to a boil. 2. Add Chaya leaves and season salt or salt and pepper. Boil for at least 10 minutes. Drain and discard water. 3. Put butter and/or olive oil in a pan. Add garlic, chaya leaves, and more season salt or salt and pepper. Sauté 3 to 5 minutes. *Optional: Fry bacon. Save 1-2 TBSP of bacon fat. Proceed from Step 3, adding crumbled bacon. |