Botanical Name: Manihot esculenta
Some other names: yuca, tapioca, mandico, alpim
How to Grow It
Cassava is a short‑lived perennial shrub that can grow up to 3 m tall, with lush lobed leaves and red‑green stems that add a touch of tropical beauty to the garden.
It’s native to South America and is now grown extensively across the tropics and subtropics. In warm climates, it behaves like a perennial, but in cooler regions it’s best treated as an annual – planted after frosts and harvested before winter.
Cassava loves full sun and well‑drained soil, though it isn’t fussy – it will grow in poor ground as long as it doesn’t sit in water. It likes regular watering to bulk up the tubers, but it’s incredibly drought‑tolerant – even in dry spells, the plant keeps ticking over and will produce something.
Propagation is simple: in late winter or early spring, take mature stems from dormant plants, cut them into 15–20 cm pieces with at least two nodes each, and plant them directly into beds or large pots. They root easily when the weather warms. While cassava will grow in pots, they need to be big if you want worthwhile tubers.
Herbal & Nutrient Value
Cassava roots are famous for being a major carbohydrate source, providing energy in regions where wheat or rice won’t grow. They also contain useful levels of vitamin C, calcium, and phosphorus.
The leaves are surprisingly high in protein – something most starchy staple crops can’t claim – and contribute extra vitamins and minerals.
Cassava does, however, contain hydrocyanic acid (a natural toxin) in both roots and leaves. Cooking safely removes this, but cassava must never be eaten raw. Some varieties are lower in toxins, but the rule is simple: always cook it.
Traditional & Home Remedies
Leaf poultice: Cooked leaves cooled and applied to wounds or boils.
Cassava broth: Light soup made from peeled tubers for post-illness recovery.
Fermented cassava (gari/fufu): Used as a staple for digestion and gut health.
Leaf tonic tea: Boiled leaves (discard water once) used as a protein-boosting drink.
Using It in the Kitchen
Cassava is a true two‑for‑one plant: you can eat both the roots and the leaves – as long as you cook them first.
Leaves: Boil in water for 10 minutes and discard the water. Once prepared, they can go into soups, curries, stir‑fries, or stews – think of them like a tropical spinach.
Roots: Peel thoroughly and rinse to remove any sap, then use like potatoes – boil, mash, roast, or fry. Cassava chips are legendary, and roasted cassava has a sweet, nutty flavour.
Simple Recipe ideas:
– Cassava Chips – slice peeled roots into wedges, toss with oil and salt, and roast or fry until golden.
– Leafy Cassava Curry – boil leaves, then stir into coconut milk with garlic, onion, and chili.
– Cassava Mash – boil peeled roots, mash with butter and herbs for a starchy side.
– Cassava Flatbread – grate and squeeze roots, then cook the doughy mass on a hot plate for a rustic bread.
– Cassava Stew – simmer peeled chunks with beans, tomatoes, and spices for a filling one‑pot meal.
Other Uses
Cassava isn’t just for the plate. The large, lobed leaves can be chopped and used as mulch to feed and protect the soil, and the plant’s woody stems make good fuel or stakes. Around the world, cassava is also used for making starch (tapioca), animal feed, and even biofuel.
Why it’s a survival plant:
Drought‑tolerant, easy to propagate, and productive even in poor soils. With edible roots for energy and protein‑rich leaves for extra nutrition, it’s one of those rare plants that can genuinely sustain you.
