Cassava ‘Yellow’ - Manihot esculenta NEW

Description: Cassava ‘Yellow’ - Manihot esculenta

How to Grow Cassava from Cuttings:

Propagation: 

The most successful way we have found to strike Cassava cuttings is to use a “Wicking Bed” type method. We usually do this by potting the cuttings up in a well-draining mix, and then placing the pots into a shallow tray of water. After 2-4 weeks they should develop a strong root system, and fresh leaves. Once you can see this fresh growth check one of the cuttings to see if sufficient root growth has occurred. Sometimes leaves will emerge before a decent root system has developed.

Alternatively, you can plant the cuttings straight into the ground. If doing this you will need to keep them moist for the first 2 to 4 weeks while the cuttings develop roots. Once roots develop the plants are quite drought tolerant. 

When planting your cuttings out we recommend a spacing of at least 1m between plants. As cassava grow into a decent sized shrub this will ensure the plants are not competing for sunlight. 

Watering and Fertilising:

Once the plants are established we recommend watering 1 – 2 times per week. Fertilising can be done but try to avoid any fertiliser with too much nitrogen as this can cause the plants to focus on vegetative (leaf) growth, rather than focusing on growing tubers. Adding organic compost would be a great way of doing this. 

Harvesting:

Cassava harvesting time ranges from 6 to 18 months depending on the variety and use. One sign your Cassava is ready to harvest is when the lower leaves start yellowing and dropping from the plant. Cassava is traditionally harvested by removing the stems and then using levers or ropes to assist in pulling the root base out of the soil. 

Processing (Caution):

It is best to process cassava immediately after harvest as it is highly perishable. Generally spoiling will start within 48 to 72 after harvest. Cassava should never be eaten raw as it contains naturally occurring cyanide, which is toxic if consumed. Cassava is traditionally processed by boiling and draining of water, sometimes multiple times. Make sure to research this process carefully before processing and consuming your own Cassava.