2 mature Chaya organic cuttings Chaya branches.

Cnidoscolus aconitifolius, kikilchay, spinach tree 14 inches cut fresh from the tree are growing roots in water. When you get the cuttings, they will be completely rooted.

Organically Grown Live Chaya. Chaya Plants. Known as "Miracle Spinach Tree,"  other names, chaya mansa, chaya col, kikilchay, and chaykeken

All cuttings have baby leaves and some have flowers. They will grow bigger leaves to harvest in the next 4 weeks. Save the harvested leaves in a freezer bag to have a sizeable meal.

The Chaya's leaves are considered a Superfood.

Dimensions vary: 14 inches

Shipped with USPS Priority mail, or parcel ground.

According to the National Institute of Nutrition in Mexico City, ingesting Chaya will:

Improve blood circulation,

help digestion,

improve vision,

Anti-inflammatory of veins and hemorrhoids,

help lower cholesterol,

help reduce weight,

prevent coughs,

augment calcium in the bones,

decongestant and disinfect the lungs,

prevent anemia by replacing iron in the blood,

improve memory and brain function and

combat arthritis and diabetes.

Nutritional analysis shows that Chaya is rich in iron, higher than spinach, and a powerful source of potassium and calcium.

It's also incredibly easy to grow and an attractive addition to the garden with its maple-like leaves and tidy growth pattern. It limits itself to about six feet in height.

If you plant it with full sun, it will grow into a very large tall tree. But its leaves will grow small. Kind of like a "mother tree" to reproduce the species.

Plant a row close together and you'll soon have a hedge. The plants tend to be open toward the bottom, so you can create a border with low- and medium-growing herbs.

To grow your tree, stake branches of about 40 centimeters or longer in sandy and muchi soil with good drainage, and water regularly. It grows well in a median annual temperature of 25 C. or higher and at altitudes of 0 to 1000 meters above sea level.

In some states, it is called Chaya col or Chaya mansa. 

The botanical name is Cnidoscolus chayamansa.

Start harvesting as soon as you see a couple of new leaves sprouted. Cutting encourages new growth, and the branches are pretty in flower arrangements.

The leaves are pretty bland, so you can add them to soups, casseroles, spaghetti sauces, salsas, and salads without affecting the taste. The tiny, tender ones can go in omelets or salads or be used as garnish. The larger ones are best chopped and cooked long and slow. The green branches can be cooked after peeling all the green skin, they need to be boiled longer and used like asparagus. "Boil them and cook them in a dish".

For a liter of tea, use 3-5 medium-sized leaves with whatever blend you favor. I like two bags of black tea with two bags of mint and the chaya leaves, "cooked" in a glass bottle in then set for a couple of hours and then refrigerated.

Soak the leaves in salty water and rinse thoroughly before using, as you do fruits and vegetables.

Warning: In cooking or serving, Do not use aluminum containers, as a toxic reaction can result, causing diarrhea.

Use pottery or glass.