Cassava Manihot esculenta

Cassava is a bushy, broadleaf evergreen, flowering herb or shrub in the spurge family that can grow to 10 feet tall. It is a perennial, but is often grown as an annual because of its intolerance of frost. The plant has a milky sap, alternate leaves, inconspicuous flowers that bloom throughout the year, and elongated tuberous roots. These stout roots are the source of cassava, tapioca, starch, and other food products. The tuberous roots are highly toxic when raw, but are edible once properly prepared and cooked. The genus name comes from the Brazilian name, manioc. The species name means edible or good to eat.

Cassava grows best under full sun or partial shade, in moist, fertile, sandy well-drained soil. It is evergreen in USDA zones 10 to 12. It can be grown in cooler climates as long as it has 8 to 9 months without a frost or temperatures below 60 degrees F. A frost will cause the plant to die back to the ground without producing edible roots suitable for harvest. However, should this happen, the plant will sprout again in the spring. Alternatively, Cassava can be grown in a container and be overwintered indoors. Cassava is not commonly grown in North Carolina.

Cultivated Cassava is classed into two different varieties: bitter, which is primarily grown for starch, and sweet, which is primarily grown as a vegetable.

Diseases, Insect Pests, and Other Plant Problems:

No known diseases or insect pests. Watch for red spider mites.