Manihot esculenta — Cassava, Manioc, Yuca
A versatile, delicious, drought-tolerant, and easy-to-grow vegetable.

Cassava is a perennial woody shrub, native to South America, that can grow up to 3-4 meters tall. It thrives in tropical and subtropical regions worldwide. An exceptionally hardy plant, it grows in nearly any soil type. We have been growing it in our food forest for several years now, planting it in various locations, and it has never disappointed. However, as with any plant, better soil yields a better harvest.

There are many varieties of cassava, generally categorized as “sweet” or “bitter.” According to Food Standards Australia New Zealand (published March 2017), “Only sweet cassava, containing low levels of cyanogenic glycosides (50mg/kg), is permitted to be used for food in Australia and New Zealand.” Therefore, if you plan to grow cassava, it is crucial to source your cuttings from a reliable supplier.

Cassava offers numerous health benefits, but must NEVER be eaten raw. Raw cassava contains harmful compounds, so it is essential to cook it thoroughly by boiling, roasting, or baking. The roots are calorie-rich, high in carbohydrates, and contain key vitamins and minerals like vitamin C, thiamine, riboflavin, and niacin. The leaves are also edible when cooked—they must be boiled for at least 15 minutes—and are a good source of protein, iron, and B vitamins.

The cassava root is most commonly used to make tapioca, which is available in grocery stores across Australia. We enjoy our homegrown cassava in many ways: boiled as a potato alternative, deep-fried into delicious chips, or roasted. I also make my own cassava starch and flour (two distinct, gluten-free products). We use the flour for pasta, pancakes, cakes, and bread, and incorporate the leaves into curries, stews, and other slow-cooked dishes. They are delicious!

Cassava is a forgiving, productive, and rewarding permaculture plant, and one of the most important staples in our food forest. Subscribe to our newsletter for updates on the plants we grow, dishes we cook, and the workshops and courses offered at our Permaculture homestead in Pacific Haven. You can also find me on Instagram, YouTube, and Facebook.

Cassava is very easy to propagate from a cutting. Simply place a stem into the soil (raised garden beds are ideal!) and watch it grow. You can purchase cuttings and plants from my online shop [HERE].

I have also made several videos about cassava on my YouTube channel. Click the link [HERE] to watch them.

Happy growing!
Ewa

Disclaimer: The information provided here is for educational purposes only. Always conduct thorough research before consuming or using any new plant.