Last year, we grew Cassava, aka Yuca (not the same thing as Yucca), for the first time! We got a really good amount of harvest from the 10 we planted and when we were done, we gave away a ton of cuttings to our Homesteading neighbors. We had a TON left and I now had to figure out how to store it best so that it would survive until spring. I ended up putting them all in a big black garbage bag, left the bag open, and put it in one of our sheds. This method did not fail me, and when I went and checked out what survived so I could plant them, all but one out of the 50 or so are viable! GO ME! I'll be planting some for foilage and looks along the fence and a bunch for harvest and eating! I am so thrilled this worked and they didn't dry out and died in the last 3-4 months!!
What is Cassava you may ask?
Cassava, also known as Manihot or yuca, is a starchy root vegetable native to South America but grown in tropical and subtropical regions around the world. It is a staple food for millions of people in Africa, Asia, and Latin America. Cassava is a major source of carbohydrates in many developing countries and is valued for its ability to grow in poor soil and tolerate drought conditions.
The cassava plant has palm-like leaves and produces tuberous roots that can vary in size from a few inches to several feet long. These roots are rich in carbohydrates and can be harvested and processed into various forms for consumption. Cassava can be boiled, mashed, fried, or ground into flour, which is then used to make a variety of dishes such as bread, cakes, and dumplings.
One important thing to note about cassava is that it contains cyanogenic glycosides, which can release cyanide when consumed in large quantities. Therefore, proper processing techniques such as peeling, soaking, and cooking are necessary to remove the toxins and make the cassava safe to eat.
How do you grow Cassava?
Cassava (Manihot esculenta) is primarily grown in tropical and subtropical regions around the world. It thrives in warm climates with temperatures consistently above 60°F (15°C). Generally, cassava is cultivated in USDA hardiness zones 9b through 11, although it can also be grown as an annual crop in zones with shorter growing seasons.
Specifically, cassava grows well in regions with the following conditions:
Temperature: Cassava requires temperatures between 77°F to 86°F (25°C to 30°C) for optimal growth. It can tolerate brief periods of temperatures above 95°F (35°C) as well as occasional light frost, but prolonged exposure to cold temperatures can damage the plant.
Rainfall: While cassava is relatively drought-tolerant and can grow in areas with low rainfall, it performs best with consistent moisture. Adequate rainfall or irrigation is important, especially during the growing season, to ensure proper root development.
Sunlight: Cassava is a sun-loving plant and requires full sun for optimal growth. It should be planted in a location with at least 6 to 8 hours of direct sunlight per day.
Soil: Cassava can adapt to a wide range of soil types but prefers well-drained sandy loam or loamy soil with a pH between 5.5 and 6.5. It does not thrive in waterlogged or heavy clay soils.
Given these requirements, cassava is commonly grown in tropical and subtropical regions of Africa, Asia, Latin America, and the Caribbean, where these conditions are met. However, it can also be cultivated in certain warmer regions of temperate climates. Here's a general guide on how to grow cassava:
Selecting planting material: Cassava is typically grown from stem cuttings rather than seeds. Select healthy stems from mature cassava plants, ensuring they are free from disease and damage. Each cutting should be about 20-30 centimeters long and contain at least two to three nodes.
Preparing the planting site: Choose a sunny location with well-drained soil. Cassava can tolerate a range of soil types but prefers sandy loam soil with a pH between 5.5 and 6.5. Clear the land of weeds and debris and prepare the soil by loosening it to a depth of about 20-30 centimeters.
Planting: Plant the cassava cuttings horizontally in shallow trenches or furrows, with the nodes facing upwards. Space the cuttings about 1 to 1.5 meters apart to allow room for growth. Cover the cuttings with soil, leaving the top node exposed.
Watering: Water the newly planted cassava cuttings thoroughly to help establish their roots. Cassava requires regular watering, especially during dry periods, but it is important not to overwater as it can lead to root rot.
Weeding and maintenance: Keep the planting area free from weeds, which can compete with cassava for nutrients and water. Mulching around the plants can help suppress weeds and conserve soil moisture. Fertilize the cassava plants regularly with a balanced fertilizer to promote healthy growth.
Harvesting: Cassava typically takes about 8 to 18 months to mature, depending on the variety and growing conditions. The roots can be harvested when they reach a desirable size, usually indicated by the yellowing of the lower leaves and the softening of the stem. To harvest, carefully dig up the roots, taking care not to damage them.
So if you are in a Tropical Climate, this may be just the plant for your Homestead too!
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