Food Forest Plants
Food Forest Plants
Sorry, I am not allowed to ship to WA, TAS, NT, and I don’t ship internationally!
$17.95
Out of stock
Note: this plant is bulky and can’t easily be crammed into a forestry pot, I will send it bare-rooted probably with most of the soil on. With care you may plant the chaya directly in the garden, but in sweltering heat it may be better in a shady spot or in a bigger pot first.
Growing Chaya is spinach on a tree, or maybe a big shrub. The further North you are the better it grows. But chaya still does grow well in the Port-Stephens area (Sydney is one gigantic heat island and hotter than here!).
Chaya is a fast-growing perennial leafy green loaded with antioxidants, minerals and vitamins. It also contains a good amount of protein for a leafy green.
Chaya does not go slimy when cooked it retains a nice bite.
However, chaya contains toxic cyanogenic glycosides that are destroyed by cooking. Do not use chaya raw!
Important: Leaves must not be eaten raw, except in the traditional Mexican beverage “agua de chaya,” which uses special preparation. For general use, always cook the leaves by boiling or steaming.
Leaves: Cooked for safety (steaming, boiling, or sautéing). 5 -10 minutes with an open lid is recommended.
Traditional recipes:
Chaya soup
Chaya tamales
Chaya omelette
Chaya juice (Mexican “agua de chaya”)
Chaya is a nutrient powerhouse:
Protein: High content for a leafy green
Vitamins: A, C, and B-complex
Minerals: Calcium, iron, potassium, magnesium
Other benefits: Antioxidant-rich, supports digestion, boosts overall nutrition
Ideal for gardeners looking to add highly nutritious leaves to their food forest or permaculture garden.
Sun exposure: Thrives in full sun, tolerates partial shade
Soil: Well-draining, fertile; highly adaptable. Chaya does not like to be flooded and hates waterlogged soil.
Water: Moderate; drought-tolerant once established
Here in Port Stephens chaya dies down in winter and leaves out relatively late.
Cold tolerance: Hardy to light frosts (-1 to -2°C); at least that is what literature tells, we don’t have frost here (let me know!)
Fast-growing, nutrient-rich leafy green
High in protein, vitamins, and minerals
Looks way better than spinach or silverbeet. Tastes better than silverbeet however, this is an easy task!
Perfect for food forests, permaculture, and coastal subtropical gardens
Easy to harvest and maintain
Because you always wanted spinach to grow on trees! And you can cook real Mexican food.
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.
Note: this plant is bulky and can’t easily be crammed into a forestry pot, I will send it bare-rooted probably with most of the soil on. With care you may plant the chaya directly in the garden, but in sweltering heat it may be better in a shady spot or in a bigger pot first.
Growing Chaya is spinach on a tree, or maybe a big shrub. The further North you are the better it grows. But chaya still does grow well in the Port-Stephens area (Sydney is one gigantic heat island and hotter than here!).
Chaya is a fast-growing perennial leafy green loaded with antioxidants, minerals and vitamins. It also contains a good amount of protein for a leafy green.
Chaya does not go slimy when cooked it retains a nice bite.
However, chaya contains toxic cyanogenic glycosides that are destroyed by cooking. Do not use chaya raw!
Leaves: Cooked for safety (steaming, boiling, or sautéing). 5 -10 minutes with an open lid is recommended.
Traditional recipes:
Chaya soup
Chaya tamales
Chaya omelette
Chaya juice (Mexican “agua de chaya”)
Chaya is a nutrient powerhouse:
Protein: High content for a leafy green
Vitamins: A, C, and B-complex
Minerals: Calcium, iron, potassium, magnesium
Other benefits: Antioxidant-rich, supports digestion, boosts overall nutrition
Ideal for gardeners looking to add highly nutritious leaves to their food forest or permaculture garden.
Sun exposure: Thrives in full sun, tolerates partial shade
Soil: Well-draining, fertile; highly adaptable. Chaya does not like to be flooded and hates waterlogged soil.
Water: Moderate; drought-tolerant once established
Here in Port Stephens chaya dies down in winter and leaves out relatively late.
Cold tolerance: Hardy to light frosts (-1 to -2°C); at least that is what literature tells, we don’t have frost here (let me know!)
Fast-growing, nutrient-rich leafy green
High in protein, vitamins, and minerals
Looks way better than spinach or silverbeet. Tastes better than silverbeet however, this is an easy task!
Perfect for food forests, permaculture, and coastal subtropical gardens
Easy to harvest and maintain
Because you always wanted spinach to grow on trees! And you can cook real Mexican food.
Disclaimer:
We love plants as much as you do! All plants sold by Food Forest Plants are intended for ornamental, educational, or gardening purposes. Some may have traditional culinary or medicinal uses, but we cannot give medical advice—please consult a qualified professional before consuming or using any plant. We take great care in labelling, but mistakes can happen. Food Forest Plants is not responsible for any illness, injury, or other effects from using, handling, or consuming plants. Use at your own risk.
Important: Leaves must not be eaten raw, except in the traditional Mexican beverage “agua de chaya,” which uses special preparation. For general use, always cook the leaves by boiling or steaming.