Category: Plants

Chaya

Photo Credit: Carol Cloud Bailey Suggested cutline: Chaya is a popular vegetable in Mexico and Central America. The plant is now found in Florida and Texas where it may have naturalized in some locations. The young leaves and tender stem tips must be well cooked before consumption to destroy toxic components. Chaya is a cousin of the popular Jatropha and also functions as a lovely, drought tolerant, butterfly attracting plant for tropical landscapes.

Chaya, [Cnidoscolus Chayamansa] , Tree Spinach

Chaya has been refered to as an ideal food, and medicine, -it has more nutrition than Alfalfa, or Spinach. Chaya tastes good and is a little sweet when eaten raw, if cooked it is a good Spinach substitute.

According to the National Institute of Nutrition in Mexico City, -eating Chaya will have these benefits, –Improve blood circulation

 

 

 

 

 

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Taro Plants

TaroSep10 010Taro, [Kalo, Zuiki, luau] has been used for
food for thousands of years, it is very
nutritious and better for you than eating
most of the things “normal people” eat.
It is considered a sacred food to many
people. A combination of the greens and
the corm with a little meat will make a
complete meal, and sustain life
indefinitely, as a survival food.
Taro is the source of Poi an Island food
made from cooked ground Taro corm
[root].  Taro corm can be cooked any
way that Potato can be cooked.
The Leaf must be cooked for at least 15
min. with salt in the water to get rid of
the itch, caused by calcium crystals.Two
tablespoons of salt,- to a gallon of
cooking water is enough.
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