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Chaya—Cnidoscolus chayamansa McVaugh
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This document provides an overview of Chaya (Cnidoscolus chayamansa), a leafy green vegetable native to the tropics. It describes Chaya's physical characteristics, including its large, palmately lobed leaves and small white flowers. The article also covers Chaya's cultivation requirements, emphasizing its sensitivity to cold and the need for well-drained soil. Additionally, it highlights the nutritional benefits of Chaya, such as its high protein, vitamin, calcium, and iron content, while cautioning that raw leaves are poisonous and must be cooked to eliminate hydrocyanic acid. Original publication date May 1994.
Title: Chaya—Cnidoscolus chayamansa McVaugh
Description:
This document provides an overview of Chaya (Cnidoscolus chayamansa), a leafy green vegetable native to the tropics.
It describes Chaya's physical characteristics, including its large, palmately lobed leaves and small white flowers.
The article also covers Chaya's cultivation requirements, emphasizing its sensitivity to cold and the need for well-drained soil.
Additionally, it highlights the nutritional benefits of Chaya, such as its high protein, vitamin, calcium, and iron content, while cautioning that raw leaves are poisonous and must be cooked to eliminate hydrocyanic acid.
Original publication date May 1994.
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