EXCERPT FROM PURDUE UNIVERSITY RESEARCH PAPER:

Chaya traditionally has been recommended for a number of ailments including diabetes, obesity, kidney stones, hemorrhoids, acne, and eye problems (Diaz-Bolio 1975). Chaya shoots and leaves have been taken as a laxative, diuretic, circulation stimulant, to improve digestion, to stimulate lactation, and to harden the fingernails (Rowe 1994).   Source:  Purdue University


NUTRITION INFORMATION FROM ECHO: 

AN AGRICULTURAL SUPPORT AGENCY TO THE WORLD.  (ECHO exists to reduce hunger and improve the lives of small-scale farmers worldwide. )


Chaya out-performs most other green leafy vegetables nutritionally (Table 1). The leaves are very high in protein, calcium, iron, carotene and vitamins A, B and C.


Compare Chaya to Spinach


ComponentChayaSpinach
Water (%)85.390.7
Protein (%)5.73.2
Fat (%)0.40.3
Crude Fiber  (%)1.90.9
Total CHO  (%)4.23.8
Ash  (%)2.21.8
Calcium (mg/100g)199.4101.3
Phosphorus  (mg/100g)39.030.0
Potassium  (mg/100g)217.2146.5
Iron  (mg/100g)11.45.7
Ascorbic Acid  (mg/100g)164.748.1
Carotenoids  (mg/100g)0.0850.014
Average nutritive value 14.946.38


Chaya is cold sensitive. Bring your plants indoors during threat of freezing or frost. We appreciate hearing from our customers about their growing experiences because we are mainly familiar with growing in subtropical climates.  If your plants don't produce leaves after a few weeks, let us know and we will replace them for you if you will pay for shipping.  We want you to love them as much as we do and help spread the word!


Do not eat raw Chaya leaves!  Experts recommend cooking raw leaves for at least 20 minutes in a non aluminum pot before eating. Cooking in aluminum may cause diarrhea. You can drink the broth or use in in soup if it has cooked at least 20 minutes.  Best to cook uncovered.

Cooking is essential prior to consumption to inactivate the toxic components; in this chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten.  So, to play it safe, always cook your Chaya leaves in a non aluminum pot uncovered for at least 20 minutes.  They are delicious and tender when cooked and you can season them any way you like!



WIKIPEDIA FACTS about Chaya

  • ·Chaya or Tree Spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico.
  • Chaya is easy to grow, a tender perennial in the US, and suffers little insect damage. It is tolerant of heavy rain and has some drought tolerance. Propagation is normally by woody stem cuttings about 6-12 inches long, as seeds are produced only rarely. Early growth is slow as roots are slow to develop on the cuttings, so leaves are not harvested until the second year. Chaya leaves can be harvested continuously as long as no more than 50% of the leaves are removed from the plant, which guarantees healthy new plant growth.
  • Although demand for chaya, as a medicinal plant, has recently increased among the Hispanic population in the United States, the plant has the potential to make a significant nutritional contribution to the vegetable diet as well, because of its high nutrient content. 
  • The development of chaya as a new horticultural crop would transcend the ethnic popularity and create a worldwide market for the plant and its products, whether as a leafy green vegetable and/or as a therapeutic herbal tea.
  • A USDA study in Puerto Rico reported that higher yields of greens could be obtained with chaya than any other vegetable they had studied.
  • In another study chaya leaves were found to contain substantially greater amounts of nutrients than spinach leaves. Some varieties have stinging hairs and require gloves for harvesting. Cooking destroys the stinging hairs. Chaya is one of the most productive green vegetables. 
  • Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants. However, raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking is essential prior to consumption to inactivate the toxic components; in this chaya is similar to cassava, which also contains toxic hydrocyanic glycosides and must be cooked before being eaten.
  • Young chaya leaves and the thick, tender stem tips are cut and boiled as a spinach. It is a tasty vegetable, and is exceptionally high in protein, calcium, iron, and vitamin A.  In fact, levels of chaya leaf nutrients are two- to threefold greater than any other land-based leafy green vegetable.
  • Chaya leaves have a possible anti-diabetic effect.
  • Traditionally leaves are immersed and simmered for 20 minutes and then served with oil or butter. Cooking for 20 minutes or more will render the leaves safe to eat. The stock or liquid the leaves are cooked in can also safely be consumed as the cyanide is volatilized as hydrogen cyanide (HCN) during cooking. Cooking in aluminum cookware can result in a toxic broth, causing diarrhea.
  • The potential of C. chayamansa for human food and health has a significant implication for the plant as a horticultural crop. Although demand for chaya, as a medicinal plant, has recently increased among the Hispanic population in the United States, the plant has the potential to make a significant nutritional contribution to the vegetable diet as well, because of its high nutrient content. 
  • The development of chaya as a new horticultural crop would transcend the ethnic popularity and create a worldwide market for the plant and its products, whether as a leafy green vegetable and/or as a therapeutic herbal tea. 


THE PURE LIFE INC. / CHAYA STORY:

About 20 years ago, we started planting cuttings from a small plant given to us by our adopted Grandmother from Panama. The rapidly growing plants created a natural living fence between our organic banana trees and provided shade and year round greenery. The sticks we planted thrived in our rich South Florida soil and over the years, we created a thick green privacy wall that has withstood hurricanes and frost and extreme heat. 

Imagine how excited we were when we found out how unique and somewhat rare our Chaya trees were! Some of them are over 20 feet now! We are truly excited about sharing this Mayan Miracle with others that are interested in finding solutions for world hunger and holistic health and healing.

Quantity

10 organic chaya cuttings for only $16.

FREE shipping included anywhere in the continental US

How to grow and care for your Chaya Cuttings

Your cuttings will be shipped in a small box. They will look like a bunch of sticks because it's best not to ship with the leaves on. They will be wrapped in brown paper (no leaves included).

Plant fairly deep in dirt making sure to bury two or three knuckles.  For best results, plant your cuttings with the “smile” on the knuckles pointing upward like a u (not frowning).  This should position the sprouting leaves to point upward. Keep plant moist but not too wet. Within a few weeks you should see fresh leaves sprouting. Chaya loves the sun.  You can experiment with rooting in water but don’t let the roots get too soggy.  Some Chaya plants thrive in sandy soul.

What is Chaya?

Tree Spinach, Mayan Miracle Plant or Chaya Chayamansa.  Our plants are the maple leaf shape, non stinging variety. Chaya is being studied for its natural plant based medicinal value for diabetics and as a leafy green Superfood Solution for World Hunger.  (See excerpts from ECHO & Purdue University Research below.)

 Chaya or Tree Spinach, is a large, fast-growing leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico.
(Hence the nickname, the Myan Miracle Plant).

At Pure Life, we are extremely excited about our latest addition to our online shop.

 ​After 20 years of planting and cultivating this amazing plant, we are finally ready to share it with the world!  

Please join us in helping to further research and spread the word about this healthy and sustainable superfood. 

organic Chaya cuttings

aka mayan miracle / tree spinach