Cassava is a tropical root crop used similarly to taro and yams. In the last thirty years world wide production as doubled as it is a staple carbohydrate crop in many countries. Highly versatile and nutritious it is used boiled, fried and in many desserts.
Cassava leaves are NOT EATEN RAW, as they contain harmful glucosides which release deadly hydrocyanic acid. To dispel the poison the leaves must be boiled at least 15 minutes.
The plant itself is attractive, shrubby with green palm like leaves.
|Growing Conditions||hardy plant tolerant of a wide range of soils. Prefers a warm frost free climate. Will grow in Sydney in a protected position.|
|Origin||Central and South America|