Cnidoscolus aconitifolius var. variegatus 'Variegata' (Variegated Chaya) - Image 145
Botanical name: Cnidoscolus aconitifolius var. variegatus
Common names: Variegated Chaya, Variegated Maya Spinach Tree
Family: Euphorbiaceae
Origin: Central America, Mexico
USDA Plant Hardiness Zone Map
Hardiness: 30°F
Cnidoscolus aconitifolius variegatus
Cnidoscolus aconitifolius variegatus (Variegated Chaya, Variegated Maya Spinach)Ornamental and edible foliage plant with deeply lobed green leaves edged in creamy-white variegation.
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Variegated Maya Spinach Tree is also called Cnidoscolus aconitifolius variegatus cv. Jatropha, or Variegated Chaya, Variegated Tree Spinach, a rare colorful cultivar of the Classic Chaya. It is a succulent perennial shrub or small tree with showy cut foliage in heavily divided fans with a creamy variegation. It sends out small clusters of white flowers, a nice bonus. Sunny location dry between watering. The leaves can be cooked and eaten, similar to spinach (but are toxic raw). But, really it's just stunning as an ornamental alone!
Chaya Col, Kikilchay, Chaykeken - a little known leafy green vegetable. Younger leaves and a bit of the stems are cut and used much like spinach. Leaves are immersed and simmered for 20 minutes and then served with oil or butter. Chaya is a nutritious leafy green native to the Yucatan Peninsula, rich in protein, calcium, iron, and vitamins A and C. It offers numerous health benefits, including aiding digestion, improving circulation, and supporting lactation. Chaya is also used in folk medicine for conditions like diabetes and high blood pressure.
Important: Always cook the leaves by boiling them for 5-15 minutes to neutralize toxins and make them safe to eat.
This fast-growing perennial thrives in full sun to partial shade, making it perfect for food forests or backyard gardens. Easily propagated from 6-12 inch stem cuttings, Chaya can reach 6-8 feet tall and can be continuously harvested with proper care. It's a beautiful addition to any garden, attracting butterflies and hummingbirds with its white flowers, and is resilient to drought and various soil types.
Recommended Fertilizer: SUNSHINE Robusta - Rapid Growth Booster
Chaya Col, Kikilchay, Chaykeken - a little known leafy green vegetable. Younger leaves and a bit of the stems are cut and used much like spinach. Leaves are immersed and simmered for 20 minutes and then served with oil or butter. Chaya is a nutritious leafy green native to the Yucatan Peninsula, rich in protein, calcium, iron, and vitamins A and C. It offers numerous health benefits, including aiding digestion, improving circulation, and supporting lactation. Chaya is also used in folk medicine for conditions like diabetes and high blood pressure.
Important: Always cook the leaves by boiling them for 5-15 minutes to neutralize toxins and make them safe to eat.
This fast-growing perennial thrives in full sun to partial shade, making it perfect for food forests or backyard gardens. Easily propagated from 6-12 inch stem cuttings, Chaya can reach 6-8 feet tall and can be continuously harvested with proper care. It's a beautiful addition to any garden, attracting butterflies and hummingbirds with its white flowers, and is resilient to drought and various soil types.
Recommended Fertilizer: SUNSHINE Robusta - Rapid Growth Booster
Buy together promotion:
SUNSHINE C-Cibus (NPK 2-2-4) - Crop Booster for every watering. 
SUNSHINE C-Cibus (NPK 2-2-4) - Crop Booster for every watering. Grown in
6"/1 gal pot
6 plants in stock
$49.95