This plant, known as Chaya in Spanish, is popular in Mexican and Latin-American cuisines

It should NOT be eaten raw, but is used, cooked, as a vegetable, or as an ingredient in composed dishes, notably in the very popular "Tamales de Chaya."

It is a pre-Hispanic historical food, first used in the indigenous cultures of Mexico and Central America.

The leaves are used as a very pleasant aromatic herb.

Chaya is rich in anti-oxidants and more nutritious than spinach or other leafy green vegetables grown on land. This was discovered when research was performed by the USDA in Puerto Rico.

Before they can be eaten safely, the fresh young tender chaya leaves and stems should be cooked in boiling water for 20 minutes. That length of cooking time will cause any toxins to vaporize, and result in safe-to-eat veg and broth.

IT MUST BE COOKED IN NON-REACTIVE COOKWARE !!! Meaning NOT ALUMINUM !!

Chaya is used in all types of things from smoothies and cocktails to desserts, or any course in between. yum !

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This is a moderate to fast growing shrub or small tree depending upon how you prune it. The leaves of this plant are used by some people as food. They MUST be boiled for 10 minutes prior! I do not suggest you eat this, nor does All Things Plants. However, I do have a friend who has been putting the leaves in soup for years.
This makes a showy little tree with interesting leaves.

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