This variety of Chaya has wider and fuller leaves, usually trilobed with serrated edge. It originally came from Marabou Thomas. Plants are drought tolerant and can grow in any soil type. Hardy to Zone 8. Plants grow as multi-stemmed bushes that can easily reach 8ft or more but can be kept smaller.
Leaves are edible after blanching approx. 10-15min in boiling water uncovered, boiling water is to be discarded after blanching is completed. Once blanched the leaves can be further sautéed or added to any other recipe in place of spinach. Leaves cannot be eaten raw due to the content of cyanogenic glycosides.
Chaya leaves are rich in calcium, iron, carotene, riboflavin, niacin, ascorbic acid and the leaves can contain around 25% protein.
Chaya leaf mulch in vegetable gardens can help suppress nematodes.
4-6 cuttings (5″-7″) depending on thickness available throughout different seasons.