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UOG HORIZONS: Move over spinach, chaya is the superior green in the Pacific scene
UOG HORIZONS: Move over spinach, chaya is the superior green in the Pacific scene
UOG HORIZONS: Move over spinach, chaya is the superior green in the Pacific scene
5/6/2025
Leafy greens are an important part of the diet, packing protein, essential vitamins and minerals, and fiber in a refreshing, low-calorie package. Unfortunately, on Guam, these leafy greens, having traveled long distances to reach the grocery store shelves, have a short shelf-life and can be quite expensive.
But did you know that Guam’s climate is suitable for growing an array of highly nutritious leafy greens? Rather than relying on imported lettuce, kale, spinach, collard greens, and arugula, Guam residents can enjoy fresher, longer-lasting greens with tropical varieties such as bok choy, Chinese cabbage, and saluyot (Egyptian spinach). Our climate also supports many perennial tropical greens, which will produce for many years without having to be replanted. These include kangkong, Chinese kale, Malabar (or Ceylon) spinach, edible hibiscus, moringa (malunggay), and chaya.