Plant Database Cassava
Manihot esculenta · Euphorbiaceae (spurge family) · also called Yuca, Manioc
A tough, drought-tolerant root crop that stores in the ground until you need it. Always peel and cook it well.
Cassava is one of the world’s most important staple foods. It grows in poor soil and through drought, and its starchy roots can stay in the ground for months until you need them, making it a valuable food-security crop.
Cassava was domesticated in South America thousands of years ago and spread across the tropics after the 1500s. It is a staple in Africa, Asia, Latin America, and the Pacific, and is grown in many Hawaiʻi gardens.
Cassava fills the sunny shrub layer of a staple-focused guild, alongside breadfruit, banana, and sweet potato. Its leaves drop and add to the mulch layer.
Roots are usually ready 8–12 months after planting. Loosen the soil and pull the whole plant. Harvest only what you can use within a day or two, since roots spoil quickly once out of the ground; leave the rest growing.
Never eat cassava raw. All cassava contains compounds that release cyanide. Peel the roots completely, then boil until fully soft and discard the cooking water. “Bitter” varieties need more thorough processing than “sweet” ones; if you don’t know which you have, treat it as bitter. Leaves, if eaten, must be well cooked.
General guidance for Kauaʻi; conditions vary by site. Check any new plant at plantpono.org before planting.
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