- Common name:
- Tapioca Variegated, Cassava, Manioc, Mandioca, Brazil Arrowroot, Para Arrowroot
- Regional name:
- Hindi – Shakarkand, Manipuri –umangra, Marathi - Prochugaali Chine, Pavde-pharin, Tamil - Maravallikkilanku, Allvalli Kizhangu, Malayalam - Kollikkilannu, Maraccini, Marakkilannu, Telugu – Karrapendalamu, Kannada - Kanagale, Mara Genasu, Baragaalada Gedde
- Category:
- Shrubs
- Family:
- Euphorbiaceae or Poinsettia family
- Light:
- Sun growing, Semi shade
- Water:
- Normal, Can tolerate more
- Primarily grown for:
- Foliage
- Flowering season:
- Flowers are inconspicuous
- Flower or Inflorescence color:
- Cream, Off white, Light Yellow, Light Pink
- Foliage color:
- Variegated, Green, Cream or off white, Bronze or coppery
- Plant Height or length:
- 1 to 2 meters
- Plant Spread or Width:
- 1 to 2 meters
- Plant Form:
- Spreading, Upright or Erect
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Plant Description:
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Manihot esculenta variegata, also known as variegated cassava, is a cultivar of the cassava plant, which is native to South America. It is grown for its starchy tuberous roots, which are a dietary staple for millions of people around the world. The plant is also known as yuca, mandioca, and aipim, among other names.
The variegated cassava plant is notable for its variegated leaves, which have green and white or yellow stripes. It is a perennial plant that can grow up to 5 meters (16 feet) tall and has large, green leaves. The starchy roots of the plant can grow up to 1 meter (3 feet) long and are typically harvested after about 12 months.
Cassava is a hardy plant that can grow in a variety of soil types and climates, but it prefers warm, humid conditions. It is drought-tolerant and can be grown with minimal inputs, making it a valuable crop for small farmers and in developing countries.
Cassava roots are a rich source of carbohydrates and are commonly eaten boiled, mashed, or ground into flour. The leaves of the plant are also edible and are often used in stews and other dishes. Cassava is also used to make a variety of products, including tapioca and cassava flour.
Cassava is an important food crop in many parts of the world, but it can be toxic if consumed in its raw form due to the presence of cyanogenic glycosides. It is important to properly prepare and cook cassava before eating it to remove these toxic compounds.
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Growing tips:
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To care for a Manihot esculenta variegata plant, follow these guidelines:
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Plant the cassava in a sunny location with well-draining soil. Cassava can tolerate a variety of soil types, but it prefers soil that is rich in organic matter.
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Water the plant regularly, providing enough moisture to keep the soil evenly moist, but not waterlogged. Cassava is drought-tolerant and can survive long periods without water, but it will grow better with regular watering.
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Fertilize the plant once a month during the growing season with a balanced fertilizer. Cassava is not a heavy feeder and does not require a lot of fertilizer.
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Prune the plant to remove any dead or damaged leaves, and to encourage new growth.
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Protect the plant from pests and diseases. Cassava is generally resistant to pests and diseases, but it can be susceptible to certain insect pests and diseases, such as mealybugs and cassava mosaic disease.
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Harvest the roots after about 12 months. To harvest the roots, gently dig up the plant and remove the roots. Cassava roots can be cooked and eaten fresh, or they can be dried and ground into flour.
Overall, cassava is a low-maintenance plant that is easy to grow in a variety of conditions. With proper care, it can provide a nutritious and reliable food source for many years.
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Benefits:
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Cassava, or Manihot esculenta, is a starchy root vegetable that is a dietary staple for millions of people around the world. It is grown in many tropical and subtropical countries and is a key source of carbohydrates in many traditional diets. There are many potential benefits to consuming cassava, including:
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Nutritious: Cassava is a good source of carbohydrates, and it also contains small amounts of protein, fiber, and vitamins and minerals.
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Drought-tolerant: Cassava is a hardy plant that can tolerate dry conditions and can be grown with minimal inputs, making it a valuable crop for small farmers in developing countries.
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Versatile: Cassava can be cooked and eaten in a variety of ways, including boiled, mashed, or ground into flour. It is also used to make a variety of products, including tapioca and cassava flour.
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Affordable: Cassava is relatively cheap and widely available in many parts of the world, making it an affordable food option for many people.
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Allergen-free: Cassava is a good alternative to wheat and other grains for people with gluten intolerance or celiac disease. It is also a good option for people with nut allergies, as it is nut-free.
Overall, cassava is a nutritious and versatile food that can be an important part of a healthy diet. It is important to properly prepare and cook cassava to remove toxic compounds that are present in the raw form of the plant.
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