$12.00/lb | Pāhoa

Grown at Mālama Sanctuary using organic practices.

Chaya (Cnidoscolus aconitifolius) is a hardy, fast-growing leafy shrub originally from the Yucatán Peninsula in Mexico. It can grow up to 10–15 feet tall and thrives in warm climates. Unlike many leafy greens, chaya resists pests and diseases, making it low-maintenance and reliable.

Chaya is often called a “super green” because of its impressive nutrition profile:

• High in protein—supports growth, repair, and immunity
• Rich in iron—important for energy and blood health
• Packed with vitamins—especially A, B, and C
• Supports liver health and detoxification
• May help manage blood sugar and blood pressure
• Traditionally used to boost lactation and reduce inflammation

(Per 100mg: 5.7g protein, 11.4mg iron, 1814 µg Vitamin A, 461mg Potassium and 165mg Vitamin C)

Critical Safety Warning: Chaya must be properly cooked before consumption. Raw or undercooked chaya can be toxic due to naturally occurring cyanogenic glycosides.

Safe preparation instructions:

1. Remove stems – only cook the leaves. Stems contain higher toxin levels.
2. Boil, do NOT steam – always use boiling water to neutralize toxins.
3. Boil for 15-20 minutes in plenty of water.
4. Discard the cooking water – never reuse it for soup or broth.
5. Use the cooked leaves like spinach in soups, stews, or sautéed dishes.