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Cancun
Chard, Maya Spinach, Yucatan Greens. Are you looking for a source
of nutritious summer greens? This is it. Chaya is a root-hardy
perennial, up to 12' high, with edible leaves. THE LEAVES MUST BE
COOKED BEFORE EATING, like Collard greens. They are reported to be
high in protein, calcium, iron, beta carotene, thiamine, riboflavin, niacin
and ascorbic acid. While gourmets have their fancy recipes in the
Florentine manner (prepared or dressed with spinach), we have our own faux-Florentine
delicacies with chaya. Grows in full sun to half-day sun. Looks
best if given a deep watering every two weeks during a dry summer.
(Feed with 3 Agriform
21-gram,
2-year fertilizer tablets at the bottom of the hole at planting time.) |