Manihot esculenta
Synonyms: M. utilissima
Family: Euphorbiaceae
Common Name: Tapioca, Manioc, Mandioca

A shrubby plant growing to about 3 m (10 ft), cassava has woody stems, palmate leaves and swollen tuberous roots, which are the parts that are eaten. It is one of the most important food crops of the wet tropics. Cassava is known as tapioca in some Asian countries, while in most western countries tapioca is the name applied to the manufactured product made from the roots. Cassava meal and tapioca are served alone, boiled or mashed, or used in soups and puddings. Cassava is also fermented to make an alcoholic drink, while other byproducts are derived from the juices extracted from the plant. The numerous cultivars are classed as either hitter or sweet, depending on the amount of cyanide present in the root. The roots must be carefully prepared before use as they are extremely poisonous to both people and animals if eaten raw. These plants are almost immune from insect attack because of the presence of this substance.

Cultivation

Cassava is not often cultivated in North America and in most areas would need to be grown in a warm greenhouse or conservatory, where it would have mainly novelty value. It is grown from the tuberous roots or stern cuttings in spring. Plant in humus-rich soil and water well in the growing season.

Climate

Tropical regions only.