Fast-growing, upright shrub up to 3 metres high with hand-sized, 3- to 5-lobed, green leaves and small capsules around 2 cm in size.
The leaves are boiled or fried and eaten as a vegetable like spinach. Due to their glycoside content, its raw leaves are inedible and the latex is a skin irritant. Chaya is also claimed to have a strengthening effect on blood vessels.
We produce a spice we call chayamat from the young shoots and leaves. Ground along with salt and onions, it takes its inspiration from the well-known Swiss Aromat seasoning. Boiled stems can also be peeled and the insides eaten like asparagus.
Central and South America
Tropical garden staff member Wandee
The leaves are boiled or fried and eaten as a vegetable like spinach. Due to their glycoside content, its raw leaves are inedible and the latex is a skin irritant. Chaya is also claimed to have a strengthening effect on blood vessels.
We produce a spice we call chayamat from the young shoots and leaves. Ground along with salt and onions, it takes its inspiration from the well-known Swiss Aromat seasoning. Boiled stems can also be peeled and the insides eaten like asparagus.
