Euphorbiaceae
Cnidoscolus aconitifolius subsp. aconitifolius
Cnidoscolus aconitifolius subsp. aconitifolius
Also known as Cnidoscolus quinquelobatus, Jatropha urens var. inermis, Jatropha palmata, Jatropha urens var. longepedunculata
Tropical Plants · Edibles & Herbs · Native Plants · Trees & Shrubs · Chaya · Tree Spinach · Edible Leaves · Tropical Shrub · Superfood · Mesoamerican · Perennial Vegetable · Medicinal Plant · Euphorbiaceae · Food Forest
Chaya, or tree spinach, is a fast-growing tropical shrub prized for its highly nutritious edible leaves, which must be cooked before eating to neutralize natural toxins. It thrives in warm, frost-free climates with moderate watering and tolerates a range of soils as long as drainage is adequate. Prune regularly to encourage a flush of tender new growth and to keep the plant bushy and productive.
Growing conditions
The details behind the basics
- Daily light
- 6 hours
- Watering
- Water moderately, keeping soil consistently moist but not waterlogged; reduce watering during cooler months · Every 7-10 days
- Maintenance
- Low
- Soil
- loam
- Temperature
- -20°F to 90°F
- Cycle
- Perennial
- Propagation
- Seed
Hardiness
USDA 5a-10b
Form & growth
Mature size and habit
- Mature height
- 12 in – 3 ft
- Spread
- 18 in
- Spacing
- 60 in apart
- Growth rate
- Moderate
- Root depth
- Medium
- Flowers
- No
- Foliage
- Medium
Ecology & origin
Where it belongs and what it brings
- Native to
- Belize, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, El Salvador, GaláPagos, Guatemala, Honduras, Leeward Is., Line Is., Mexico Central, Mexico Gulf, Mexico Northeast, Mexico Southeast, Mexico Southwest, Nicaragua, Panamá, Peru
- Attracts
- Bees, Butterflies, Hummingbirds
Sources: trefle
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