Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it's one of the most drought-tolerant crops. In the United States, cassava is often called yuca and may also be referred to as manioc or Brazilian arrowroot. The most commonly consumed part of cassava is the root, which is very versatile. It can be eaten whole, grated or ground into flour to make bread and crackers. Additionally, cassava root is well known as the raw material that's used to produce tapioca and garri, a product similar to tapioca.
Cassava will grow in any warm climate, including indoors as a potted plant. Planting is fairly simple. Start with cuttings that are bigger than 1 cm thick and woody colored (no green). Around 1 foot long is a good length. They don’t need to have sprouts coming out, but they do need to have the nodules/nubs on them.
