Chaya

Cnidoscolus aconitifolius

Origin Yucatan Peninsula Mexico

Edibility Chaya leaves must be boiled due to hydrocyanic compounds. Once cooked they are tasty and are said to be the most nutritious of all land-based leafy greens.

Characteristics Chaya plants are mostly grown from cuttings placed directly into the ground. They are slow to establish but after the first year they will grow nicely into a large bush.