Chaya

Cnidoscolus aconitifolius (Euphorbiaceae)

Perennial shrub that can grow up to 10 feet tall. The twigs sprout large green leaves, with varieties resembling either papaya or hibiscus leaves.
CAUTION: Chaya should NOT be planted where people are not familiar with the plant. Leaves must be boiled for at least 20 minutes to remove toxins. Used in teas, soups, and stir-fry.
High in protein, calcium, potassium, iron, vitamin C, and fiber.
Best in moist soil.
Full sun to partial shade.

For more information, please call:
305-558-4544, ext. 118
or Email Food Forest for Schools Program Manager