Chaya (Cnidoscolus aconitifolius ssp. aconitifolius) is a domesticated leafy green vegetable of the Maya region of Guatemala, Belize, southeast Mexico and the Yucatán Peninsula, and parts of Honduras. Though relatively unknown outside of this area, evidence suggests that chaya was of significant importance to ancient peoples of the Yucatán Peninsula and perhaps elsewhere within the Maya region.
This is the 3-lobe Chaya variety. It is commonly known as chaya 'Redonda', or 'Keken-chay' (Pig chaya). Leaves are broad-shaped, shallowly divided, and 3-pointed. Leaf surface is very smooth, containing almost no stinging hairs and fewer structural veins which means they stay tender and less stringy when cooked. It is considered the best eating variety, as it remains tender. Its growth habit is bushy, more compact, and easy to prune
SAFETY PRECAUTION: Chaya must never be eaten raw. The leaves contain toxic cyanogenic glycosides. You must boil the leaves for at least 15 to 20 minutes in a non-aluminum pot to vent off the toxins safely before eating.
Product Description:
Resilient Baby: OUT OF STOCK Single plants in 4-inch pots are nine-month old transplants with established resilient roots. The plant measures 12 inches from soil level to uppermost leaf.
Terra Cotta Twins: Two plants in a 1-gallon pot rise 10 inches in height from the base of their stem to the uppermost leaf. This dynamic duo was transplanted 9 months ago and have a mature root system and an ever expanding canopy of bright green large leaves.
Chaya + Cuban Oregano: A single plant in 1-gallon pot has 4 main branches. This recent transplant (3 months old) is thriving with a young root system and 400% new leaf growth on stems measuring 12 inches in height from base to uppermost leaf. This Chaya pot is also home to a newly transplanted family of Cuban Oregano plantitas that will eventually grow to provide thick ground cover of lovely contrasting color, shape and texture provided by thick, fuzzy, heart shaped leafs.
