gtarman Posted November 1, 2013 Hey all. Wondering if anybody grows it or knows where it can be got in Oz? ...not really sure how it's propagated as I couldn't find any seeds anywhere. I'm talking about Cnidoscolus aconitifolius: http://www.eattheweeds.com/chaya-the-spinach-tree/ Cheers! Share this post Link to post Share on other sites
shortly Posted November 1, 2013 I haven't located a plant myself, when you do find it plz let me know. It is however around brisbane. http://jerry-coleby-williams.net/2013/05/08/autumn-open-day-at-bellis/mexican-tree-spinach-cnidoscolus-aconitifolius-3-version-2/ 1 Share this post Link to post Share on other sites
Cimi Posted November 1, 2013 (edited) You can get something similar from Green Harvest. I have seen it in their catalogues before but it's not listed online at the moment: http://greenharvest.com.au/Plants/Information/Aibika.html More here: http://greenharvest.com.au/Plants/SummerLeafyGreens.html And there's another type of "tree spinach" second from the bottom here: http://greenharvest.com.au/SeedOrganic/VegetableSeeds/StirFryGreens.html Edited November 1, 2013 by Cimi Share this post Link to post Share on other sites
gtarman Posted November 2, 2013 ^ cheers, although only looking for the real shebang atm. I thought I'd seen actual Chaya in stock on their site a way back, but couldn't find it when I looked earlier his week. Share this post Link to post Share on other sites
tizocAu Posted November 3, 2013 I used to have chaya. We propergat3d thru cutting. My dad used to make chaya water in a blender with a few leafs with sugar 1 Share this post Link to post Share on other sites
gtarman Posted November 21, 2013 Do you have any leads on where I might be able to find it, or who might still have it? And also, that Chaya water sounds interesting...did you heat that up before drinking? I would have assumed you'd have had to to get rid of the cyanide compounds from the raw leaf? Share this post Link to post Share on other sites
tizocAu Posted November 22, 2013 No we ate and blended it raw. We never experienced any I'll effects. And my dad would use two hands full along with some water. And sugar. I assume u could blend it after boiling it. But it never killed us as kids. Maybe the cyanide content in acute amounts who knows. Share this post Link to post Share on other sites
tizocAu Posted November 22, 2013 My aunt has kept some alive. Maybe at the local sawpmeet. They sale plants the often 1 Share this post Link to post Share on other sites
Leaves Posted November 22, 2013 (edited) Spring Fields Garden Centre, Paradise Road, Wacol (07) 3271 2360. Try there Edited November 22, 2013 by Leaves Share this post Link to post Share on other sites
gtarman Posted November 22, 2013 Yeah I saw that, cheers, apparently they don't have it. Share this post Link to post Share on other sites
gtarman Posted November 22, 2013 (edited) Some chaya/tree spinach porn for those unfamiliar with the plant - this is why it's considered the most abundantly productive leafy green (and also why I'm shocked that more people don't grow it): Edited November 22, 2013 by gtarman 3 Share this post Link to post Share on other sites
tizocAu Posted November 22, 2013 Yea out plant tripped in size in just 2 seasons. It's a plant that prefers the warm. Share this post Link to post Share on other sites
LokStok Posted May 31, 2015 buuump.. anyone have any luck scoring this in Australia yet? Share this post Link to post Share on other sites
MountainGoat Posted May 31, 2015 I've been on the prowl for it too, haven't come across it.... yet.... When I do I'll let you know. 1 Share this post Link to post Share on other sites
ghosty Posted June 1, 2015 Nice, I've not seen that one around. I will keep an eye out for it though. Bound to be an escapee somewhere. After it myself now =) thanks. 1 Share this post Link to post Share on other sites
teonanacatl Posted June 1, 2015 Im chasing one too! 1 Share this post Link to post Share on other sites
shortly Posted June 1, 2015 (edited) What about any other Cnidoscolus spp? Cnidoscolus stimulosus has an edible root and Cnidoscolus texanus has edible seeds. "Drying the leaves also reduces the hydrogen cyanide significantly. Blending will do the same IF the blended leaves are allowed to sit for several hours. The amount of hydrogen cyanide differs from variety to variety and may account for reports of some variety leaves being eaten raw. Researchers say they have found no reports of acute or chronic effects attributed to the consumption of fresh or cooked Chaya leaves." http://www.eattheweeds.com/chaya-the-spinach-tree/ Like cassava "sweet" (low hydrogen cyanide) varieties would be the go. Edited June 1, 2015 by shortly 1 Share this post Link to post Share on other sites
ghosty Posted June 2, 2015 (edited) I think these varieties are environmental factors. like i think many plants and cactus are the same ones. Perhaps this is more a case of the plant containing the cyanide complexed in such way that our bodies cant / dont break it down = no harm. and / or the plant lacks the enzyme that this complex needs to be able to break down in the body. I might look into testing kits or what they are comprised of to test some plants myself. Edited June 2, 2015 by ghosty 1 Share this post Link to post Share on other sites
gtarman Posted June 2, 2015 Yeah I'm not sure re:cyanide. Likely to be varietal maybe like shortly says similar to cassava...or could be a slowly accumulating thing like I think like konza (?). My guess would be that if the amounts are similar in fresh chaya to some cassava that maybe because cassava is a caloric staple and chaya just a leafy green that it might just not be consumed as much maybe? Share this post Link to post Share on other sites
ghosty Posted June 2, 2015 so your saying you think it might not be cyanide but a similar type of toxin? or perhaps there is an unknown complex of cyanide that can accumulate in body? both possible i guess and fresh thought too =) worth looking into fir sure. Perhaps it could relate to another food they eat with it too, containing compounds that if eaten with this plant to cause break-down of cyanide complex and thus cyanide poisoning. Such discussion is more than just interesting, it's very important i think. It's how we as a people find our foods. It's also natures underhanded way of showing every person the value of community =P an easy aspect to forget when we can all just run to a shop for food.. I like this topic. Is it known if this leaf tastes good or is bitter like many? there are shed-loads of plant leaves that can be eaten, how many would i eat if given choice? only a few. 1 Share this post Link to post Share on other sites
gtarman Posted June 3, 2015 Maybe. I think I just meant more that it might just not be eaten in as great a quantity as cassava tends to be so maybe not enough cyanide builds up in the body from it. And if it did I think the kind of illness that develops from the food-based kind of cyanide poisoning is a chronic thing that builds up over time? But I'm not sure. Share this post Link to post Share on other sites
shortly Posted June 3, 2015 I think these varieties are environmental factors. like i think many plants and cactus are the same ones. Perhaps this is more a case of the plant containing the cyanide complexed in such way that our bodies cant / dont break it down = no harm. and / or the plant lacks the enzyme that this complex needs to be able to break down in the body. I might look into testing kits or what they are comprised of to test some plants myself. At least in cassava & Sorghum, "sweet" varieties are specific clones & gene lines that produce greatly reduced amounts of prussic acid. Environmental factors are secondary influences. 2 Share this post Link to post Share on other sites
ghosty Posted June 3, 2015 Ok I see your point =) I didnt think cyanide compounds build up as such but then again I dont know a hell of a lot about these compounds yet so yeah, time to put my research boots on.. Could be just a simple matter of the amount eaten / amount released. times of year harvested? harvest dry hot weather? harvest hot wet weather? harvest at flowering? etc. Looks like yet another case of; everyone try to find it, grow it, work with it, and discuss it. I shall be getting out and about a bit soon and will obtain ID details of this, well, very attractive plant. I want to grow it with my papaya just to confuse the neighbours =) going to be hard though, I have the joy of living next to some very kind, smart and well cultured people now (in the old meth-head place). I'm not taking the piss, I recon they are wonderful, dont ever want them to move out. His wife is from south america. for that little bit of extra cool =) So, needless to say, they have no problems with plant ID and do offer me some nice plants from time to time. Perhaps they may come across it. will ask them. 1 Share this post Link to post Share on other sites
ghosty Posted June 3, 2015 Hey thanks Shortly! for clearing that up with gene line analysis. Had not looked into that yet. Share this post Link to post Share on other sites