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Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.Cnidoscolus aconitifolius Variegata, commonly known as Variegated Chaya or the Variegated Tree Spinach, is a rare ornamental and edible plant from the Euphorbiaceae family. Native to Mexico and Central America, the species Cnidoscolus aconitifolius has long been cultivated for its highly nutritious leaves, which are rich in protein, vitamins, and minerals. The variegated form is particularly striking and collectable.
The plant is a perennial shrub that can reach 23 metres outdoors in tropical climates, though it remains much smaller when container-grown indoors or in greenhouses. Its large, palmate leaves resemble those of a papaya or castor bean plant, but in the Variegata cultivar they are splashed with creamy-white and pale green variegation. This contrast makes it not only a valuable edible but also a highly decorative foliage plant.
Chaya is sometimes compared to spinach for its culinary uses, though the leaves must always be cooked before eating to neutralise toxic compounds. As an ornamental, the variegated form is prized by rare plant collectors for its bold tropical look.
Thrives in full sun to bright, indirect light. Outdoors in tropical regions, it grows best in sunny spots, while indoors it should be placed in the brightest location possible.
Moderately drought tolerant once established. Water regularly during active growth, allowing the topsoil to dry slightly between waterings. Avoid prolonged soggy conditions, which may cause root rot.
Temperature: Prefers warm climates, 2032C. Cannot tolerate frost and must be protected below 1215C.
Humidity: Tolerates a range of humidity levels but thrives in moderate to high humidity, typical of tropical regions.
Requires a well-draining soil mix. A sandy loam or cactus-style mix enriched with organic matter works well. In containers, ensure large pots with drainage holes to accommodate its vigorous root system.
Apply a balanced fertiliser every 46 weeks during the growing season (spring and summer). Reduce or stop feeding in cooler months if growth slows.
Prune regularly to control size and encourage branching, especially in pots. Cutting back also stimulates fresh young leaves. Remove any fully green (non-variegated) shoots to maintain the variegated form.
A fast-growing shrub in warm climates, reaching 23 m outdoors but staying more compact in pots. Can be shaped into a small tree or maintained as a bushy specimen with regular pruning.
Leaf yellowing: Often due to overwatering or poor drainage.
Loss of variegation: Caused by insufficient light.
Pests: Rare, but may occasionally attract whiteflies or spider mites in dry indoor air.
Chaya has been grown in Mexico for centuries as a highly nutritious leafy vegetable. The variegated form, Variegata, is less commonly used in cooking but highly sought after as an ornamental. Its striking cream-splashed leaves make it a unique addition to rare tropical collections, while still carrying the cultural and nutritional heritage of the species.
Quick Care Summary
Light: Full sun to bright, indirect
Water: Moderate; allow soil to dry slightly between waterings
Temperature: 2032C; protect below 12C
Humidity: Moderate to high
Soil: Well-draining sandy/organic mix
Feed: Every 46 weeks in spring/summer
Growth: Fast-growing shrub/tree; large cream-variegated palmate leaves
