Chaya Planting and Care

Chaya (Cnidoscolus aconitifolius), commonly known as Tree Spinach, is a tropical perennial leafy vegetable that is a perfect fit for a food forest in central Florida. As a master gardener and horticulturist with over 25 years of experience in the area, I have found Chaya to be a hardy and easy to care for plant that can tolerate a variety of soil types and moisture levels while withstanding hot, dry weather. The plant is known for its large and nutritious leaves that can be consumed cooked or raw, and are rich in protein, vitamins, and minerals.

There are several cultivars of chaya (Cnidoscolus aconitifolius), and some may have broader leaves than others. However, the plant is typically characterized by its deeply lobed leaves, which can range from 3 to 12 inches in length and 2 to 10 inches in width. The size and shape of the leaves may also vary depending on the growing conditions and age of the plant. The maple leaf shaped variety of chaya (Cnidoscolus aconitifolius) is a cultivar that has a distinctively different leaf shape than other chaya varieties. The leaves of the maple leaf chaya are more rounded and have a shape similar to that of a maple leaf, hence, its name.

This variety is known for its tender leaves that are easy to cook and have a mild, nutty flavor. The leaves are high in protein, fiber, and essential vitamins and minerals, making them a nutritious addition to any diet.

To plant Chaya, choose a spot with well-drained soil and full sun exposure. Space the plants approximately 6-8 feet apart, and ensure they receive at least 6 hours of sunlight per day. While Chaya is a low-maintenance plant, it is important to monitor the soil moisture level during the first year after planting to ensure consistent moisture for the establishment of the root system.

Chaya is self-pollinating and can produce fruit, but it is primarily grown for its large, nutritious leaves. Leaves are ready for harvest within 3-4 months after planting, and they can be picked regularly. It is recommended to leave some leaves on the plant for continued photosynthesis and growth. Raw leaves contain small amounts of hydrocyanic acid, which can cause discomfort or illness if consumed in large quantities, so it is important to cook the leaves before eating.

Propagation of Chaya is easy through cuttings, which can be taken at any time of the year. While Chaya is a hardy plant, it is still susceptible to some pests and diseases. To manage pests, use a natural insecticide like neem oil, and for diseases, ensure good air circulation around the plant and avoid overhead watering.

Chaya is a valuable addition to any food forest in central Florida, providing a bountiful and nutritious harvest of large leaves for many years with proper care and attention.