Nature’s Answer to Health and Strength

Strong Bones, Strong Blood – All From This Leaf

Hello friends, greetings from my homestead!

This morning, as I walked around the compound, my eyes caught a familiar sight — the tall green leaves of what we call “Hospital Too Far.” Some people know it as Chaya or Tree Spinach, but to me, it’s simply a part of daily life. Every time I see it by the fence, I feel a quiet sense of gratitude. It’s not just a plant, it’s food, medicine, and a reminder that nature truly provides for us.

I didn’t buy it from a market, nor did I plant it from seed. Someone once gave me a small cutting, and I pushed it into the soil by the corner of the fence. I didn’t expect much, but today it has become a strong, leafy shrub that doesn’t complain about rain or sun. It doesn’t demand fertilizer, and I rarely water it. Yet, every season, it stands there, fresh and green, waiting for me.

Sometimes I laugh because this plant seems to understand the spirit of homesteading: give without asking for much. It grows quietly, and when I need it, I just stretch out my hand and harvest.The first time I ate it was at my grandmother’s house. I had returned from the farm tired, dusty, and weak. She went into the backyard, plucked some of the leaves, boiled them, and made a quick sauce with onions, pepper, and palm oil. She served it with yam, and as I ate, she said to me:

“This leaf will give you strong bones and strong blood.”

I didn’t understand then, but I understand now.

Today in my own home, I prepare it the same way I prepare ugu. I pluck the young, tender leaves, wash them well, and boil them first. Boiling makes it safe and soft. From there, the options are endless:

Sometimes I chop it into vegetable soups, and it blends so well you’d think it was spinach.

Other times I add it into yam porridge — the green mixing with the golden yam is always a beautiful sight.

On busy days, I just make a quick leaf sauce with palm oil, onion, and pepper.

No matter how I cook it, one thing never changes: after eating, I feel nourished and stronger.

Our elders were right. This leaf is packed with goodness:

Iron for strong, healthy blood.

Calcium for strong bones and teeth.

Protein that’s rare in leafy vegetables.

Vitamins that keep the immune system sharp.I’ve seen how it works in my own life. After a long day of work in the garden or on the farm, eating this vegetable refreshes me. It’s not just food to fill the stomach — it strengthens the body in a way that’s hard to explain.Sometimes when I sit with older people in the community, they tell me stories of how this plant kept families healthy when hospitals were far away or too costly. That’s why the name “Hospital Too Far” has stuck for generations. It’s not just a nickname; it’s a truth.Every homesteader values plants that don’t just sit in the soil but actually give back to the family. This plant is exactly that. It provides:

Food for the table.

Medicine for the body.

Security for the fence (since goats and chickens don’t eat it).It fits into homesteading perfectly because it teaches us about self-reliance. When I see it growing by my fence, I don’t just see a shrub — I see a reminder that good health doesn’t always have to come from far away. Sometimes, it’s right there in our backyard.

Let me share one day when this plant meant so much.I had been out in the garden weeding under the hot sun. By the time I returned home, my body was weak, and I just wanted to lie down. Instead, I walked to the fence, plucked a handful of leaves, and went straight into the kitchen.

I boiled the leaves, drained them, and prepared a quick sauce with onions, pepper, and palm oil. I served it with boiled yam. As I ate, I could almost feel my body waking up again. The tiredness didn’t vanish, but I felt restored, strong enough to continue with evening chores.That’s when I truly believed my grandmother’s words: “Strong bones, strong blood — all from this leaf.”