I first grew Tree Spinach (Cenopodium Giganteum) because I was attracted by the description in the Chiltern Seeds catalogue- “a vigorous plant with smooth stems striped red and green producing leaves of a brilliant magenta colour- height 6-8ft”. Definitely a “must-have” plant and it didn’t disappoint. It is dead easy to grow from seed and you will only have to buy one packet in your lifetime as it is the most prolific self-seeder. The plant in the photo is growing in a border fully 50 yards from any of the others and has already reached 7 feet in height.
There is an entry on Tree Spinach in Wikipedia which warns that it contains cyanide and must not be eaten raw, but that it can be eaten without risk if boiled for 20 minutes. But a vegetarian website recommends adding it raw to a salad. I’m not sure if I’m brave enough to try eating it raw, but one thing is certain- nothing will persuade me to cook spinach for twenty minutes.
Jonathan Denby’s Slow Life blog from the Lake District
Dear Johnathon,
The reason you read that Tree Spinach has cyanide is that another plant is also called “Tree Spinach” which is Chaya or Cnidoscolus Chayamansa. This is native to the Yucatan and has small quantities of cyanide in the leaves. I think that there is a confusion about the names here. I don’t know about your tree spinach, but I do love Chaya. Looking at your picture, that isn’t Chaya and there might not be a cyanide problem with that stuff. In the Yucatan, they make a beverage with raw chaya leaves, and people drink it all the time.
Kind regards,
Rick
Thanks for the picture. I’m growing some of this and other Chenopodium (goosefoot) familly plants this year. Many do contain some Oxalic Acid and Saponins.
I wouldn’t worry too much about the Saponin content – it’s not really absorbed during digestion. The Oxalic Acid could form Calcium Oxalate in the kidneys, so if you are prone to kidney stones best to avoid eating lots of it raw. Bare in mind Oxalic Acid isn’t uncommon it is found in other greens such as Sorrel and the eponymous Oxalis species. Cooking destroys most of the Oxalic Acid .
Personally I wouldn’t worry too much – it’s supposed to be really tasty so I’m looking forward to it!