Cnidoscolus aconitifolius (Spinach Tree)

Chaya is a highly nutritious leafy green native to the Yucatan Peninsula. Rich in protein, calcium, iron, and vitamins A and C, Chaya offers a host of health benefits. Traditional uses include aiding digestion, improving circulation, and promoting lactation. Additionally, it has been utilized in folk medicine to address conditions such as diabetes, anemia, and high blood pressure.

However, it's crucial to note that chaya leaves must always be thoroughly cooked - boiled for at least 5 to 15 minutes - to neutralize hydrocyanic glycosides compounds and make them safe to eat.

Growing chaya is both fun and rewarding, especially in warm climates like Florida. This fast-growing perennial thrives in full sun to partial shade and is well-suited for food forests or backyard gardens. Propagation is typically done through 6-12 inch woody stem cuttings, which root easily when planted in well-draining soil. Once established, chaya plants can reach heights of 6 to 8 feet and can be harvested continuously, provided no more than 50 persent of the foliage is removed at a time to ensure healthy new growth.​

Beyond its nutritional and medicinal value, chaya is a beautiful addition to the garden, attracting butterflies and hummingbirds with its white flowers. Its resilience to drought and ability to thrive in various soil conditions make it an excellent choice for sustainable gardening.

Variegated Maya Spinach Tree is also called Cnidoscolus aconitifolius variegatus cv. Jatropha, or Variegated Chaya, Variegated Tree Spinach. 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!