Chaya – Mayan Tree Spinach – Chicasquil

How To Grow Chaya

Chaya is a year-round source of high-quality food in that grows in a wide range of conditions. This Survival Crop could be of the most important edible-leaved plants in the tropics.

Chaya is easily propagated by stem cuttings.  Make a 6-12 inches cutting from a woody part of the stem and be sure that there are at least a few nodes on the cutting.  Remove all leaves and let the cutting air dry for a 2-3 days. This will allow the cut ends to seal, making them less susceptible to rotting.  If you’ve ever propagated moringa, the process is much the same.

When you’re ready, put the cuttings in the ground with 1-2 nodes under the soil and keep moist.  Don’t over water, or the cutting will rot.  You can also start them in pots or starter buckets first and the transplant them if you’re concerned about them rotting.  Chaya is cold sensitive and should be started at the beginning of a warm season.  It does fine as an understory shaded plant, so northerners may be able to grow them indoors and bring them outside in the spring.

Chaya is kept to a height of 4-5 ft (1.5 m) for easy harvesting. Continuously harvesting the tender shoots and young leaves for consumption will keep the plant at the desired height.  The plant can be cut back periodically to height of 20 inches (50 cm) to promote the production of tender shoots and young leaves. The plant residue can be left around the base of the plant for soil enrichment and weed control.  And don’t worry…..this plant can handle neglect!  I had one I totally forgot about for 2 years.  It made it through 2 dry seasons!

It’s n amazing plant!  I’ll have some videos on Chaya once I get more propagated.  For now, check it out and others like it in the Perennial Vegetables section of the Survival Plant Database