Tree spinach, also known scientifically as Chenopodium giganteum or Chaya (depending on the region and species), is a fast-growing leafy plant native to Central and South America. It belongs to the same family as quinoa and is recognized for its vibrant, deep green leaves that often have a purplish or magenta hue, especially in younger plants. The plant can grow up to 2 meters tall and is appreciated both as an ornamental and edible plant. The leaves of tree spinach are highly nutritious, rich in vitamins A and C, protein, calcium, iron, and antioxidants. They are often consumed in various dishes, either cooked or steamed, as raw leaves contain toxins that can be harmful. When cooked properly, tree spinach provides a spinach-like flavour and is used in soups, stews, or as a side dish. In addition to its nutritional value, tree spinach is also valued for its low maintenance, as it thrives in a variety of soil types and climates, especially in warmer, tropical regions. Its robust nature and rapid growth make it a popular plant for home gardens, particularly in regions where other greens might struggle to grow. Tree spinach also has cultural importance in some regions, being a staple in traditional dishes. Due to its nutritional benefits and ease of cultivation, it is gaining recognition as a potential crop to help address food security in some developing regions.

How To Grow

Here’s a step-by-step guide on how to grow tree spinach (Chaya or Chenopodium giganteum), whether from seeds or cuttings:

1. Choosing the Right Variety Chaya: Cnidoscolus aconitifolius, also known as chaya, is commonly grown in tropical regions and propagated from cuttings. Magenta Tree Spinach: Chenopodium giganteum, also known as giant lamb's quarters, can be grown from seeds and is more common in temperate zones.

2. Climate and Location Chaya prefers tropical and subtropical climates. It thrives in warm temperatures (60-100°F) and cannot survive in cold or frost-prone areas. Magenta Tree Spinach can grow in temperate climates, and it prefers warm summers. Choose a sunny location (full sun to partial shade). Tree spinach grows best with plenty of sunlight but can tolerate some light shade.

3. Soil Preparation Tree spinach prefers well-drained soil, although it can tolerate poor soils, including sandy or rocky areas. It does best in soil with a neutral to slightly alkaline pH (around 6.5 to 7.5). Before planting, loosen the soil and add compost or organic matter to improve its fertility.

4. Planting Tree Spinach For Seeds (Chenopodium giganteum): Plant the seeds about ¼ inch deep in the soil. Space them about 12-18 inches apart. Water lightly after sowing. Germination typically occurs in 10-14 days. For Cuttings (Chaya/Cnidoscolus aconitifolius): Cut a 6-12 inch healthy stem from an established chaya plant. Let the cut end dry out for 2-3 days to prevent rot. Plant the cutting about 4-6 inches deep in well-drained soil. Keep the soil moist until roots form, which can take several weeks.

5. Watering Water regularly but avoid waterlogging. Tree spinach is drought-tolerant once established but performs best when kept consistently moist. In drier regions, water deeply at least once a week, especially during hot, dry periods.

6. Fertilization Tree spinach doesn’t require heavy feeding. Adding organic compost or a balanced fertilizer (like 10-10-10) once in the growing season will support healthy growth. Mulching around the base can help retain moisture and improve soil fertility over time.

7. Pruning and Maintenance Regular pruning helps maintain a manageable size, promotes bushier growth, and increases leaf production. Remove any dead or damaged leaves and stems to encourage new growth. If growing Chaya, remember that its leaves contain toxic compounds (hydrocyanic acid) when raw, so always cook them before consumption.

8. Pests and Diseases Tree spinach is relatively pest-resistant, but you may occasionally see aphids, whiteflies, or leaf miners. If pests appear, you can use a mild soap spray or neem oil to control them. Avoid overwatering, as it can lead to root rot.

How/When To Harvesting

Harvesting tree spinach is straightforward and can provide you with a continuous supply of nutritious leaves throughout the growing season. Here's a step-by-step guide on how to harvest tree spinach safely and efficiently:

1. Wait for the Right Time Tree spinach plants should be well-established before you start harvesting. This typically takes about 3-4 months after planting, when the plant has reached a height of at least 1-2 feet. Regular pruning and harvesting will promote bushier growth, but avoid taking too much from a young plant to ensure it continues growing healthily.

2. Pick the Right Leaves Young, tender leaves are ideal for harvesting as they are more flavorful and nutritious. These are usually found near the top of the plant. You can also harvest older leaves, but they may be tougher and less palatable. However, they are still edible after cooking. Avoid harvesting damaged or yellowing leaves.

3. How to Harvest Handpicking: Use your fingers to gently snap off leaves from the stem. Make sure to leave at least a couple of leaves on each stem to encourage regrowth. Using Scissors or Pruners: For a cleaner cut, use sharp scissors or garden pruners to trim off the leaves or cut back small branches. This method is useful if you're harvesting larger quantities or trimming back the plant to encourage more growth. Frequency: You can harvest weekly or bi-weekly, depending on the plant's growth rate. Tree spinach is quite resilient and will continue to produce new leaves after each harvest.

4. Handle with Care If you are growing Chaya (Cnidoscolus aconitifolius), handle the plant carefully, as its sap can cause skin irritation. Consider wearing gloves when harvesting this variety. Also, be mindful that Chaya leaves must be cooked before consumption, as they contain toxins (hydrocyanic acid) in their raw form.

5. Post-Harvest Care After harvesting, the leaves should be washed thoroughly to remove any dirt or pests. Storage: Fresh leaves can be stored in the refrigerator for up to 5-7 days. Keep them in a plastic bag or container to maintain freshness. Alternatively, you can dry or blanch and freeze the leaves for longer storage. For Chaya, always ensure the leaves are boiled or cooked for at least 15-20 minutes before eating to neutralize toxins.

6. Pruning and Encouraging Growth Regular harvesting acts as a pruning mechanism, which helps the plant grow bushier and produce more leaves. Every few months, especially in warmer growing seasons, consider trimming the top of the plant to promote side branching, which will increase the leaf yield.