Cnidoscolus aconitifolius
Cnidoscolus aconitifolius | |
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'Estrella' | |
Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Eudicots |
Clade: | Rosids |
Order: | Malpighiales |
Family: | Euphorbiaceae |
Genus: | Cnidoscolus |
Species: | C. aconitifolius
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Binomial name | |
Cnidoscolus aconitifolius | |
Subspecies[2][3] | |
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Synonyms | |
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Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy
The plant can grow to be 6 metres (20 ft) tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. It is a popular
The leaves should always be cooked before being eaten, as the raw leaves contain a high amount of
Taxonomy
Cnidoscolus aconitifolius subsp. aconitifolius is
) Breckon is restricted to a small area in western México.Plants in the Chayamansa
Cultivation
Chaya is easy to grow and it suffers little insect damage. It may be a tender perennial in the United States, but persists in climates such as Florida. It is tolerant of heavy rain and has some drought tolerance. Propagation is normally by woody stem cuttings about 6-12 inches long, as seeds are produced only rarely. Early growth is slow as roots are slow to develop on the cuttings, so leaves are not harvested until the second year. Thereafter, chaya leaves may be harvested continuously so long as no more than 50% of the leaves are removed from the plant, in order to guarantee healthy new plant growth.
A
The numerous white flowers of the plants attract butterflies.
Consumption
Some varieties have
Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants,[11] however, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components. In this, chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten.[12] Cooking in aluminum utensils can result in a toxic broth, causing diarrhea,[13] so aluminium cookware should be avoided.[8]
Young chaya leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable and is exceptionally high in protein, calcium, iron, and vitamin A.
Traditionally, leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid in which the leaves are cooked may be safe for consumption also, as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking.[13]
Cultivars
There are four well known
References
- ^ Botanic Gardens Conservation International (BGCI) & & IUCN SSC Global Tree Specialist Group (2019). "Cnidoscolus aconitifolius". IUCN Red List of Threatened Species. 2019: e.T146774680A146774682. Retrieved 14 March 2023.
- ^ "EOL Search: Cnidoscolus aconitifolius". Encyclopedia of Life. 4 June 2010. Retrieved 28 June 2010.
- ^ "Search Results for: Cnidoscolus aconitifolius". Global Biodiversity Information Facility. Archived from the original on 22 September 2012. Retrieved 28 June 2010.
- ^ ISBN 978-90-5782-147-9.
- ^ "Cnidoscolus aconitifolius". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 31 May 2011.
- ISBN 9789057821479.
chaya.
- ^ a b Dawn Berkelaar. "CHAYA" (PDF). People.umass.edu. Retrieved 18 March 2022.
- ^ a b c "Nature's Solution to Malnutrition" (PDF). Miraclesinaction.org. Retrieved 18 March 2022.
- ^ "Vegetables and Small Fruits in the Tropics". Archived from the original on 7 March 2009. Retrieved 10 July 2009.
- ^ a b "The nutritive value of chaya, one of the most productive green vegetables". Ideas for growing food under difficult conditions - From Amaranth to Zai Holes - ECHO / ECHO development notes. Archived from the original on 6 July 2011.
- PMID 14709023.
- ^ James M Stephens. "Chaya – Cnidoscolus chayamansa McVaugh". University of Florida IFAS Extension.
- ^ a b c "Chaya, the Maya miracle plant". Mexconnect. October 2009. Retrieved 31 May 2011.
- ^ a b Kuti, Joseph O.; Torres, Eliseo S. (1996). J. Janick (ed.). "Potential nutritional and health benefits of tree spinach". Progress in New Crops: 516–520.
- ^ "Iyana-Ipaja Leaf: Side Effects and Health Benefits of Hospital Too Far (Jatropha tanjorensis or Chaya leaf)". Nigerian Health Blog.
- ^ "Cnidoscolus aconitifolius (chaya)". (Centre for Agriculture and Bioscience International) Invasive Species Compendium. Retrieved 21 June 2021.
Other sources
- Ross-Ibarra, J.; A. Molina-Cruz (December 2002). "The Ethnobotany of Chaya (Cnidoscolus Aconitifolius SSP. Aconitifolius Breckon): A Nutritious Maya Vegetable". Economic Botany. 56 (4): 350–36. S2CID 20681734.