Summer has caused a growth spurt in most plants, and the Chayote is no exception. They continue to grow new shoots with minimal care after a short break during winter. The vines have not yet started flowering, so we harvest the leaves and shoots once or twice weekly. We are growing them in 2.5L polybags to keep them from spreading. The roots have penetrated the bags but are confined to specific garden areas.
Chayote leaves are prepared the same way as Chibwabwa (pumpkin leaves). They are less labour intensive during preparation because the leaves are more tender than pumpkin leaves with minimal fibrous layer on the leaf stalk that can be cooked as is unless the leaves are more mature. The Chayote leaves also shrink less than during cooking.
One of the exciting aspects of having an urban food forest is the abundance of vegetables. We have been combining Chayote leaves with amaranthus (bondwe) with cooking, onions and tomato for a more complex flavour and texture. Add Lumanda (green false rosella ? Hibiscus calyphyllus) or grape leaves to the Chayote if you like the slightly sour pickled taste. Chayote leaves can also be cooked in groundnut powder (visashi), onion (optional), and tomato. Salt and spices are added according to personal preferences.
The vines still look lush despite frequently harvesting the leaves. Chayote plants, quash, or leaves are a wonderful gift to share with friends and family. A few vines could probably feed your neighbourhood or livestock. The vines provide good ground cover, protecting the soils from leeching. If you are a fan of pumpkin leaves, substitute your recipes with chayote leaves.
