#tree spinach

The 3m high Chaya Spinach Tree Chaya Tree Spinach (Cnidiscolus chayamansa) is a fantastic and abundant food.

Chaya leaves do need some cooking preparation as do Cassava leaves and Warrigal Greens. Wikipedia states up to 5 raw leaves a day can be eaten but other sources are more cautious. Although blending and drying also seems to remove the toxic hydrocyanic acid substances, boiling for 20 minutes is recommended. The leaves survive the boiling still looking green and attractive. The broth that is left can also be consumed as the toxic substances have been destroyed by the heat.

Cooking in aluminum cookware can result in a toxic broth, causing diarrhea.[13]

Tasty green leaves are used as a spinach or chard substitute or can be used in a salad and smoothies.

Chaya is a good source of protein, vitamins, calcium, and iron; and is also a rich source of antioxidants.[10]" Wikipedia

The plant does burn off a little from cold but seems to survive well in a microclimate in a warm temperate-subtropical climate. There are reports that Chaya will regrow from the root after frosts. In colder climates try growing in a greenhouse.Leafless stem cuttings are best left to dry and callus before potting up. Keep the cutting reasonably dry to avoid rotting. 

The Chaya Spinach Tree (a large bush) fits well into a vegetable patch. It takes up a small ground footprint and provides some shade to other vegetables).

Sounds like a dinosaur doesn't it? It's the latin name for 'tree spinach'. The triangular leaves have a  magenta base  and the growing tips are  covered in a iredescent magenta dust. Incredibly this plant is good for you! It tastes like chard/spinach and can be eaten in small quantities. It has high amounts of vitamin A, C, K, calcium, iron and potassium. It grows wild and free (we have a small stash on our roof garden)... and it'll be finding its way onto our menu this week mixed in with some greens or spinach/chard/courgettes.