Chayote Leaves
Estimated Inventory, lb : 0
Description/Taste
Chayote leaves vary in size and shape, depending on the specific variety, but generally have a broad, deeply lobed, cordate shape. The leaves average 7 to 25 centimeters in diameter and feature 3 to 7 lobes with tapered, pointed ends. Chayote leaves are deeply veined and showcase light to bright green hues. The surface of the leaves has a textured, slightly rough, sandpaper-like feel, varying with maturity. The tenderness and toughness of the leaves will also change with age, being the most palatable when young. In addition to the leaves, thin, spiraled tendrils extend from the base of the leaf’s stem, and it is common for these tendrils to twist and take on many different shapes. These tendrils are springy, light green, and long, while the stems are darker green, snappy, and crisp. Chayote leaves, tendrils, and stems are edible when young and have a crisp, slightly chewy, succulent, and subtly crunchy consistency. The greens have a mild, grassy, earthy, and vegetal taste.
Seasons/Availability
Chayote leaves are available year-round.
Current Facts
Chayote leaves, botanically classified as Sechium edule, are the foliage of a perennial, vining plant belonging to the Cucurbitaceae. The species encompasses many varieties found worldwide that may vary slightly in appearance but are comprised of climbing vines with leaves and seasonal fruits. Chayote vines can reach up to ten meters in length and are fast-growing, sprawling across the ground or creeping along trellises, trees, fences, and other support structures. The entire Chayote plant is edible, including the roots, tendrils, fruits, leaves, and flowers. Chayote leaves are often a secondary crop to the fruits in some regions worldwide, but in parts of Asia, the vines are specifically cultivated for their leaves instead of the fruits. Chayote leaves have a mild flavor and are versatile in savory culinary preparations. Worldwide, the species is known by many regional names, including Vegetable pear and Mirliton in the United States, Pimpinela in Portugal, Labu Siam in Indonesia, Su Su in Vietnam, Lóng Xū Cài in China and Taiwan, and Chayote, Chaya, Cayota, Chuchu, and Chinchayote in Spanish-speaking countries. Chayote leaves are traditionally harvested by hand in the early morning to pick the greens at their peak and are sold that same day in fresh markets as a culinary ingredient.
Nutritional Value
Chayote leaves are a source of fiber to aid in digestion and vitamins A, B, C, and E to strengthen the immune system, maintain healthy organs, and guard the cells against the damage caused by free radicals. The greens also provide calcium to protect bone and teeth health, and iron to develop the protein hemoglobin for oxygen transport through the bloodstream. In Central America, Chayote leaves are sometimes used in natural medicines as a tea for their anti-inflammatory properties and are thought to help lessen coughs, hypertension, and indigestion.
Applications
Chayote leaves have a vegetal, subtly earthy, and green taste suited for fresh and cooked preparations. It is important to note that the leaves are consumed worldwide and have a broad range of uses. Some communities eat very young and tender leaves and stems raw in salads, while other communities consider the greens only edible after cooking. In general, Chayote leaves are popularly boiled, stir-fried, baked, steamed, and sautéed. The young stems, leaves, and tendrils are edible and can be prepared hot or cold. In the Americas, Chayote leaves are steamed and served as a simple side dish or incorporated into soups and stews. The greens are also occasionally served with mole and boiled chicken in Mexico. Across Asia, Chayote leaves are stir-fried with aromatics and served as a stand-alone dish or tossed with meat. Chayote leaves are prevalent in eastern Taiwan and are often blanched and mixed with soy sauce or sesame. The greens are also finely chopped and added to fillings for dumplings. In Indonesia, Chayote leaves are cooked in a fermented soybean sauce and served with rice, while in the Philippines, young leaves and stems are simmered in warming soups, primarily with chicken and ginger as main ingredients. Other preparations in Asia include stir-frying with eggs. Chayote leaves pair well with aromatics like garlic, ginger, shallots, and chile peppers, herbs including cilantro, mint, and dill, flavorings such as soy sauce, oyster, and sesame, and meats like poultry, pork, and beef. Whole, unwashed Chayote leaves will keep for a few days when stored loosely in a plastic bag in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In China and Taiwan, Chayote leaves and tendrils are affectionately called Lóng Xū Cài, which roughly translates to “Dragon’s Whiskers.” The plants acquired this name from the long, spiraling tendrils that extend from the bundles of leaves commonly sold in fresh markets. Dragons are often considered symbols of strength, health, and good luck, and Chayote leaves are a green valued especially in Taiwan for their nutritional properties. Beyond the leaves, Chayote fruits are called Fó Shǒu Guā, meaning “Buddha’s Palm” or “Buddha’s Hand melon.” It is said the fruit looks like two hands pressed together in a prayer formation, earning it the religious moniker.
Geography/History
Chayote, or Sechium edule, is hypothesized to have origins in parts of Central America and Mexico, mainly in the region commonly referred to as Mesoamerica. The species has been growing wild since ancient times and was once thought to have been cultivated by major indigenous civilizations, including the Mayans and Aztecs. Historically, Chayote was used as a medicinal and culinary crop, and the plant was favored for its multi-purpose, almost entirely edible nature. The species remained localized to Central America and Mexico until European explorers encountered the plants and carried the fruits to areas of South America, the Caribbean, and Europe sometime between the 18th and 19th centuries. Once established in these regions, Chayote later spread through migrating peoples into Africa, Australia, North America, and Asia. One distinct characteristic of Chayote is that the entire fruit is needed for new plantings. The seeds germinate, draw nutrients from the fruit, and cannot be separated during this process. It is common for growers to simply lay the fruit on top of the soil and allow new plants to naturally sprout. Today, Chayote thrives in tropical to semi-tropical climates worldwide. The species is found in forests, fields, roadsides, and home and commercial gardens. When in season, Chayote leaves are sold in bundles in fresh markets as a specialty green.
Recipe Ideas
Recipes that include Chayote Leaves. One
is easiest, three is harder.| Lifestyle Inquirer |
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Chayote Leaves with Shrimps |
| Cooking Channel |
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Wild Shitake Mushroom and Choko Leaf Stir Fry |
