Cnidoscolus aconitifolius

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the Yucatán Peninsula of Mexico.[3] The specific epithet, aconitifolius, means “Aconitum-like leaves”. It has succulent stems that exude a milky sap when cut.

The plant can grow to be 6 metres (20 ft) tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. It is a popular leaf vegetable in Mexican and Central American cuisines, similar to spinach. White flowers are born on a terminal panicle held high above the foliage.

The leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. Up to five raw leaves can be eaten a day. To be eaten safely, the required cooking time is 5–15 minutes,[5][6][7] with 20 minutes being recommended most often in recipes, and it should not be cooked in aluminium cookware.