Cassava is easy to grow almost everywhere in Australia.
It’s bulbous rootstock is able to be harvested and sections replanted for the next crop.
It will easily grow to 2.5 – 3 m tall and will tolerate some shade easily, making it possible to be used as an understory plant.
Cassava is the third-largest source of food carbohydrates in the tropics.
Cassava is also a major staple food in the developing world, providing a basic diet for around 500 million people.
It is one of the worlds most drought-tolerant crops, capable of growing on very marginal soils.
Cassava roots and leaves should not be consumed raw because they contain two cyanogenic glucosides, linamarin and lotaustralin.
These are decomposed by linamarase, a naturally-occurring enzyme in cassava, liberating hydrogen cyanide (HCN) in the process of washing and fermentation.
Anyone using the plant must understand that some processing (soaking, cooking, fermentation, etc.) is necessary to avoid getting sick.
Please research carefully.
Brief soaking (four hours) of cassava is not sufficient, but soaking for 18–24 hours can remove up to half the level of cyanide.
The juice of the bitter cassava, boiled to the consistency of thick syrup and flavored with spices, is called cassareep.
It is used as a basis for various sauces and as a culinary flavoring principally, in many countries.
Potted cutting or bare-rootstock (depending on the season)