Herb guide › Chaya Leaf (Cnidoscolus aconitifolius)

Chaya Leaf (Cnidoscolus aconitifolius)

Known as Tree Spinach, Chaya has dark green, nutrient-rich leaves. It must always be cooked before consumption to remove toxic hydrocyanic glycosides.

Traditionally used for

Nutritional supplementation, Fatigue, low iron, poor circulation, blood sugar imbalance

Potential benefits

Nutrient-rich, antioxidant, anti-inflammatory, supports blood sugar balance, promotes circulation and heart health, aids digestion and metabolism, tonic for fatigue and recovery

Origin

Central America, Yucatan

How it is traditionally prepared

Cooked leaves: Boil leaves for 15–20 min before use. Can be eaten as greens or brewed as a tea (from cooked leaves).

Cautions and who should avoid it

Toxic if eaten raw; must be cooked thoroughly; Never eat raw (contains cyanogenic glycosides); avoid during pregnancy and breastfeeding; use cautiously with blood sugar medications (may enhance hypoglycemic effect); overuse may cause digestive upset if not cooked thoroughly

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