Cassava

What you'll need:

A sunny spot in your garden or large containers (at least 20 inches deep and wide)

Well-draining soil (cassava doesn’t like soggy feet!)

Basic gardening tools (shovel, watering can, etc.)

• Cassava cuttings or stems (you can usually find these at local nurseries or from a friend who grows cassava)

When to start:

Cassava loves warmth and thrives in tropical and subtropical climates. If you live in a warm area, you can plant it anytime during the warmer months. In cooler regions, wait until late spring when the danger of frost has passed and the soil is warm.

Finding a good spot:

Cassava is a sun-loving plant! It needs at least 6-8 hours of direct sunlight daily. Make sure you pick a bright spot, whether it’s in your backyard or on a sunny balcony if you're using pots. The more sunlight, the better!

Tip: Cassava plants can grow quite tall (up to 10 feet), so give them enough space if planting in the ground.

If you have cassava cuttings:

1. Cuttings are usually about 10-12 inches long. Look for healthy, disease-free stems with several nodes (the little bumps where leaves grow).
2. Dig a hole in the soil that's about 6-8 inches deep. You can plant the cutting either vertically or at an angle.
3. Place the cutting in the hole, making sure at least 2-3 nodes are buried in the soil (this is where roots will sprout).
4. Fill the hole with soil and press down gently around the base to secure the cutting.
5. Water the soil thoroughly after planting.

Spacing:

• If planting multiple cassava stems, leave about 3-4 feet between each cutting. They’ll need room to spread out as they grow.
• If you’re growing cassava in containers, stick to one plant per pot.

Tip: Don't water too much right after planting—just enough to settle the soil. Overwatering at this stage can cause the cutting to rot before it roots.

Watering:

• Cassava is pretty drought-tolerant once established, but it still needs regular watering, especially during the first few months.
• Water every 2-3 days, keeping the soil moist but not soggy. Once the plant starts growing taller, you can reduce watering to once or twice a week unless the weather is very dry.
• Always check the top inch of soil—if it feels dry, it’s time to water.

Fertilizing:

• Cassava doesn’t need heavy feeding, but adding some compost or a balanced fertilizer every 6-8 weeks can help it grow stronger.
• Avoid over-fertilizing, as too much nitrogen can cause the plant to focus on leaf growth instead of root development (and we want those tasty roots!).

Sunlight and Temperature:

• As mentioned earlier, cassava loves heat and sunshine. If you’re in a cooler climate, consider covering the plants with a plastic sheet during unexpected cold snaps.
• Keep an eye on the leaves: if they start drooping, it may be a sign of too much sun or not enough water.

Pests and Diseases:

• Cassava is generally hardy, but watch out for pests like aphids or spider mites. If you notice any bugs, simply spray the leaves with a mix of water and mild soap.
• Rot can occur if the soil is too wet, so always ensure proper drainage!

When to Harvest:

• Cassava roots are ready to harvest 8-12 months after planting. You’ll know they’re ready when the leaves start turning yellow and falling off naturally.
• The roots should be firm and thick, usually about 1-2 inches in diameter.

How to Harvest:

• Gently dig around the base of the plant with a shovel or garden fork. Be careful not to damage the roots.
• Lift the entire plant out of the ground and shake off excess soil.
• Cut off the roots and wash them thoroughly before use.

Storage:

• Fresh cassava roots can be stored in a cool, dry place for up to a week. For longer storage, peel and freeze the roots.
• Remember: raw cassava contains cyanogenic compounds, so it must be cooked before eating to remove any toxins.

Tip: After harvesting, you can save some of the stems to replant for your next crop!

Q: Can I grow cassava indoors?

A: Yes, but it’s tricky. Cassava needs lots of sunlight, so you’d need a very sunny window or artificial grow lights. Also, since cassava plants can grow tall, indoor spaces might feel cramped. If you do try it, use a large container and make sure it gets plenty of light.

Q: How do I know if my cassava has enough water?

A: Check the soil regularly. It should feel moist but not soggy. If the leaves start wilting or turning yellow, it could mean the plant is getting too much or too little water. Adjust accordingly!

Q: Can I eat the leaves of the cassava plant?

A: Yes, cassava leaves are edible and nutritious! Just like the roots, they need to be cooked properly to remove any harmful compounds. They’re often used in soups or stews in tropical cuisines.

Q: What happens if I don’t harvest the cassava roots?

A: If left in the ground too long, the roots can become woody and tough. Try to harvest within the 8-12 month window for the best flavor and texture.

Q: Why are my cassava leaves turning yellow?

A: Yellowing leaves can happen naturally as the plant matures, but if it’s happening early, it could be due to overwatering, poor drainage, or even nutrient deficiency. Check your soil moisture and adjust your care routine accordingly.