Are Chayote leaves edible?

 

Chayote Leaves

My article about chayote wouldn’t be complete without explaining or writing something about its healthy leaves and which are also good to eat and with lots of health benefits like chayote vegetable or fruit. Most of us think that only the vegetable or fruit (chayote) is only edible, but it’s wrong that the whole chayote plant is edible, such as leaves, stems, and roots. As I have already stated in, my previous post or article the chayote plant is cultivated or grown on a large scale in the northeast region of India (Darjeeling, Sikkim, Shillong). The local people residing or living in this region prepare or cook and eat the chayote vegetables. They also eat the trailing plants, stems, and leaves as it is also one of the favorite local delicacies prepared in the Himalayan region.  These trailing plants' leaves and stems are locally called iskush(Squash) ko munta (local Nepali language in Darjeeling, Sikkim). As mentioned above, it is cultivated or grown on a large scale the local people cannot consume or eat these organic vegetables. So, the local people supply or sell it in the local markets which would help them to earn some money for their livelihood and they also can buy other essential goods for their family and household. As of today,  these organic vegetables are high in demand because of their medicinal importance, health benefits, and rich in vitamins.

 What are Chayote Leaves?

Chayote leaves, scientific name Sechium edule, belong to the cucurbit family along with pumpkin, cucumber, and melon. The leaves are small to medium in size and thin, wide, and heart-shaped. The bright green leaves have a sandpaper-like texture and have pointed lobes with tiny thin tendrils attached near or to the base of the stem. On perennial climbing plants, the stems can be up to ten meters long. This plant can also be scattered on large areas of the ground and use its leaves and tendrils to protect its fruits. This edible plant along with its stem roots and leaves contains a good amount of vitamin C and also rich in fiber and folate. These leaves are available year-round.

How to cook or prepare chayote leaves?

Chayote leaves can be prepared or cooked in different ways it depends on how we prepare them. Mainly in the Himalayan region, we the local people prepare it as a side dish. Sometimes we prepare the whole chayote leaves by washing them properly and putting them in a deep container adding some water, ginger, and a little bit of chili paste and salt as per the taste without using any kind of cooking oil and left it to boil as the leaves and stem becomes tender and juicy and the soup tastes good. This way of cooking the Chayote leaves is not only tasty to eat but it is healthy and beneficial for the people who are suffering from high blood pressure and diabetics as it only simply boiled without using any kind of oil. But if we like to make it a little different way we can stir fry it by adding mixing it with other vegetables or also along with white meat (chicken). 

Stir - Fry Chayote Leaves

Conclusion 

As I have mentioned above that the whole chayote plant is edible such as its leaves, stems, and roots. In my next post, I would like to explain the chayote roots which are found inside the soil around 2-3ft deep and it is dug mostly in January - February and considered one of the best delicacies in the Himalayan locale. It is better known as iskush ko jara in the local language ( Nepali language).