Looking for Chaya/Tree Spinach...

[gtarman]

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!

[shortly]

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/

[Cimi]

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

[gtarman]

^ 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.

[tizocAu]

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

[gtarman]

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?

[tizocAu]

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.

[tizocAu]

My aunt has kept some alive. Maybe at the local sawpmeet. They sale plants the often

[Leaves]

Spring Fields Garden Centre, Paradise Road, Wacol (07) 3271 2360. Try there

Edited November 22, 2013 by Leaves

[gtarman]

Yeah I saw that, cheers, apparently they don't have it.

[gtarman]

tizocAu: PM'd lol

[gtarman]

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

[tizocAu]

Yea out plant tripped in size in just 2 seasons. It's a plant that prefers the warm.

[LokStok]

buuump..

anyone have any luck scoring this in Australia yet?

[MountainGoat]

I've been on the prowl for it too, haven't come across it.... yet.... When I do I'll let you know.

[ghosty]

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.

[teonanacatl]

Im chasing one too!

[shortly]

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

[ghosty]

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

[gtarman]

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?

[ghosty]

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.

[gtarman]

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.

[shortly]

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.

[ghosty]

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.

[ghosty]

Hey thanks Shortly!

for clearing that up with gene line analysis. Had not looked into that yet.