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Roots

Cassava growing guide

Tropical staple grown from stem cuttings for starchy roots. Drought tolerant once established but needs a long frost-free season.

Photo reference

Use this real-world photo as the main plant reference, then compare it with the botanical drawings below for leaf, flower and harvest details.

Cassava real-world photo reference (Manihot esculenta)
Wikimedia Commons · Vis M · CC BY-SA 4.0
14-30 daysGermination
240-360 daysHarvest
90 cmSpacing
10 cmSow depth
FullSun
TenderFrost
2 cm/weekWater
5.5-7pH

Planting calendar by climate

Use these windows as a public guide. Plotera can personalise tasks around your saved garden, location and planting dates.

ClimateSowTransplant / PlantHarvest
TropicalJan - DecJan - DecJan - Dec
SubtropicalSep - DecSep - DecJan - Dec
MediterraneanSep - NovNov - DecJan - Dec
TemperateMar - MayMay - JunJul - Oct
CoolApr - MayJunAug - Oct
AridSep - NovSep - NovJan - Dec

Botanical reference

Compare the whole plant first, then check the leaf, flower and harvest detail to identify what Cassava should look like as it grows.

Cassava whole plant

Whole plant

Overall shape, height, branching and growth habit.

Cassava leaf detail

Leaf detail

Leaf shape, edges, colour and vein pattern.

Cassava flower detail

Flower detail

Flower colour, structure and where blooms appear.

Cassava harvest / detail

Harvest / detail

Fruit, root, seed, pod or the strongest identifying feature.

Cooking and eating ideas

A quick garden-to-table guide for using Cassava after harvest.

Raw / fresh

Many roots are delicious raw when thinly sliced, grated, or cut into crunchy sticks.

Cooked

Roast, bake, boil, mash, steam, pickle, or add to soups and tray bakes.

Store / preserve

Pickle, ferment, cellar-store, or roast and freeze depending on the crop.

Try: Raw crunch, Roasted tray, Quick pickle, Soup or mash.

Good companions

Beans, Sweet Potato, Pumpkin

Avoid near

No avoid list yet.

Growing note

Use known edible varieties and prepare roots correctly; raw cassava is unsafe to eat.

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