The ethnobotany of Chaya (Cnidoscolus aconitifolius SSP.Aconitifolius breckon): A nutritious Maya Vegetable

Chaya (Cnidoscolus aconitifolius ssp. aconitifolius Breckon) is a domesticated leafy green vegetable of the Maya region of Guatemala, Belize, southeast Mexico and the Yucatán Peninsula, and parts of Honduras. Though relatively unknown outside of this area, evidence suggests that chaya was of significant importance to ancient peoples of the Yucatán Peninsula and perhaps elsewhere within the Maya region. Here we review what little research has been done on this impressive plant, as well as recount our own ethnobotanical investigation into its use as a food plant and medicine, and discuss its botany, nomenclature, and agricultural use. Due to its ease of cultivation, potential productivity, and above all its substantial nutritional value, we propose chaya as a potential crop for areas outside Mesoamerica.

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La Etnobotanica de Chaya (Cnidoscolus aconitifolius ssp.aconitifolius Breckon): Una Verdura Nutritiva Maya

Resumen  La chaya (Cnidoscolus aconitifolius ssp.aconitifolius Breckon) es una verdura domesticada de la región Maya de Guatemala, Belice, el Sureste de México y la península de Yucatán, y partes de Honduras. Aunque es poco conocida afuera de esta región, la evidencia sugiere que la chaya era una planta importante para los antiguos Mayas de la peninsula de Yucatan, y tal vez en otras partes de la región Maya. A continuatión presentamos la poca investigation realizada sobre esta sorprendente planta, a la vez presentamos resultados de nuestra investigatión etnobotánica acerca de su uso como verdura y medicina, y discutimos su botdnica, nomenclatura, y su agricultura. Dada la facilidad de cultivarla, su productividad potential, y sobre todo su alto valor nutritivo, proponemos la chaya como cultivo potential para regiones afuera de Mesoamérica.