Cassava

Manihot esculenta

origin Central and South America

Edibility You may know the roots of the cassava plant as yucca. It is eaten fried, boiled, and can be ground into flour. It is a delicious starchy root vegetable that is a staple food in much of the world.

Characteristics Cassava is a fast growing plant of about 6 feet. Each plant can produce around 20 pounds of yucca. It is primarily cultivated using cuttings taken when the plants are harvested for their tubers. These cuttings are pushed a couple of inches into the soil and in a year will be ready for harvest. Cassava is a hardy and drought tolerant plant with few pests.