There is a tropical plant, native to the Yucatan peninsula of Mexico and Central America, that is quite special to the Mayan people of that area. In fact it has been a staple in their diet for centuries. Botanically, it is known as Cnidoscolus chayamansa. We know it simply as chaya. There are two wild and five cultivated types of chaya. Of these the best cultivated variety is known as kenkenchay or chaykenken. My original three plants came from Belize many years ago.
The plant is a rich source of calcium, iron, phosphorus, beta-carotene, B vitamins, vitamin C, and 16 amino acids. The dry leaves can contain as much as 33 percent protein. This is a main source of protein for the Mayan people. Due to its spectacular nutritional content, chaya has been introduced into other tropical and semi-tropical areas of the world where human diets lack what chaya is rich in. Chaya has been an invaluable tool in combating blindness among children, where a lack of vitamin A in the diet has been the major cause of blindness. Chaya is very rich in beta-carotene, which is converted to vitamin A in the body.
Around these parts most people are more interested in the medicinal or therapeutic properties of chaya. Apart from being so nutritious, chaya is reportedly used to treat a number of conditions which include high cholesterol, diabetes, obesity, poor circulation, kidney stones, and others. It is also a good energy source. For these reasons, chaya is one of the ingredients of Tonico Glorioso.
Chaya does very well around here and is easily grown. About the only enemy it has is cold weather. Freezing temperatures will damage or destroy it. Since it produces no seed, it is propagated from woody stem cuttings. After initial planting, growth is slow at first, accelerating after about four months. You can plant it in the ground or in a pot.
You can get chaya plants at flea markets, nurseries, and from friends. Chaya is not even picky about the type of soil you plant it in. Even insects and disease are not a problem! It will tolerate our local heat, and can even put up with some neglect. Fertilizer requirements for chaya are very low. It responds primarily to watering. If you forget to water it, growth will slow down and even stop. Once it is established, it will grow faster with regular watering. A chaya bush can attain heights of six to 15 feet, depending on growing conditions. My plants get about fifteen feet tall, unless we get freezing temperatures.
Chaya tastes a lot like spinach. You can use it soups, stews, stir fry, as a side dish of greens, etc. In Yucatan, the typical Mayan dish called tzotobilchay or "Brazo de Reina" is prepared with corn masa, chaya, chopped boiled eggs, pumpkin seeds (pepitas), and seasoning. It is indescribably delicious! An instant chaya soup that takes all of about three minutes to prepare is made from fresh picked chaya leaves, chicken bouillon, and Mexican lime.
Here is how to make the quick soup: Finely chop up three fresh medium sized chaya leaves. Bring a cup of water to a boil in a pot (do not use aluminum). Add the chopped leaves and simmer uncovered for three minutes. Add a cube of chicken bouillon and stir till dissolved. Serve and add drops of fresh Mexican lime to taste and enjoy.
Chaya leaves should always be cooked prior to eating. It is the custom of some individuals to eat chaya fresh off the plant or in salads. That is not wise because just like lima beans, chaya contains a toxic compound called HCN, which is destroyed by cooking. Even though the amounts of HCN in lima beans and chaya are very small and may not pose any danger, it is still wise to always cook both prior to eating just to be safe. For this very reason, if you purchase chaya capsules, I recommend that you make them into a tea or soup by cooking and not taking them as is. The leaves used to make the capsules were probably not heated sufficiently in the manufacturing process. If you purchase a packet of dry leaves then use about a teaspoon of crushed leaves per one to three cups of water per day, cooked into a tea. If you have chaya plant you can harvest you own leaves. The typical daily dosage is three medium sized leaves cooked in one to three cups of water. The resulting tea can be taken in one sitting or throughout the day. It is best not to take chaya tea very late in the day as it may keep you awake and full of energy.