- Origin
- The Yucatán Peninsula
- Traditions
- Maya healing knowledge
Central America and the Caribbean · Food · № 825
Cnidoscolus aconitifolius
Food · Central America and the Caribbean
Chaya (tree spinach)
Cnidoscolus aconitifolius
A nutritious leaf vegetable of the Maya.
Safety notes
Raw leaves contain toxic cyanide compounds; always cook them well.
Cautions by tradition (1)
- Healing traditions of the Americas: Raw leaves contain substances that form hydrogen cyanide; do not cook in aluminium pans.
Preparation
The leaves must always be boiled for at least twenty minutes.
Use in traditions
Eaten in Yucatán and Guatemala since Maya times.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Healing traditions of the Americas
Attributed effects
A nourishing Maya leaf vegetable; in folk medicine for anaemia, poor digestion and as a tonic.
Preparation and amount
Boil the leaves for at least twenty minutes, in an open pan; then use them in soups, tamales or as a drink with water.
Caution: Raw leaves contain substances that form hydrogen cyanide; do not cook in aluminium pans.
- Ways to prepare herbs
- Powder and kitchen