How to Plant, Grow, and Care for Cassava

Cassava, or yuca, is a delicious root vegetable from tropical regions of the world. It grows well in warm gardens with long, hot summers. Though it requires some care to grow properly, homegrown yuca is well worth the effort! Learn how to plant, grow, and care for this giant perennial vegetable.

I know of cassava as yuca, as the Spanish term yuca is popular in Caribbean islands like Puerto Rico and the Dominican Republic, as well as parts of the U.S., like Southern California. It’s a delicious root vegetable with brown, knobby skin and creamy white flesh. The tuberous roots sprout from tall stems with large, lobed, and hand-like leaves.

Though uncommon in grocery stores, you can find cassava in Mexican markets throughout the U.S. It’s difficult to find in cold regions because the plants require eight to 11 months of frost-free weather to form their edible tubers. If you do find them, try them! They’re a tropical delicacy.

Cassava harvests can be gigantic in warm, frost-free climates. Consider adding this root veggie to your roster if you live in warm states from California east to Florida.
What Is Cassava?
This root crop is a popular food staple in warm, tropical regions throughout the globe. Like sweet potatoes, it needs a long growing season to produce a sizable harvest, but it can survive in the outer ranges of USDA hardiness zones 8 and 9 as an ornamental plant.

Native Area
Cassava is native to humid, tropical countries in South America. It has a wide range, thriving in low and high-elevation areas with varying levels of rainfall. Though it’s native to South America, it grows well in portions of Latin America, Africa, Asia, and Europe.

Some gardeners try cultivating yuca as far north as Oregon! It’ll grow into colder portions of zone 8b, though it won’t produce large, delicious tubers worth harvesting. Consider overwintering it in a large container indoors or in a greenhouse.

Characteristics
Cassava grows dahlia-like tubers from woody stems that sprout high into the air. Some specimens may reach as tall as 22 feet! These erect woody limbs sprout palmate, hand-like leaves.

These root veggies are monoecious, meaning they sprout separate male and female flowers on the same plant. They’re small and inconspicuous, though they’re gorgeous en masse with large plantings.

Cassava contains some toxic compounds in its skin and leaves. They’re easily removed with the right preparation. Peel the skin and boil the roots until they’re soft before eating them. Discard the boiled water, and avoid using it for soups and stews.

After boiling, the leaves are edible, too. You may also process the flesh into flour. Remember, never eat raw cassava; prepare it first before consuming it.

Planting
Yuca grows best in sunny sites with regular water, airflow, and high humidity. Grant the plants plenty of room to grow, as they spread tall and wide during the growing season! With a proper planting, they’ll thrive in the months to come.
How to Grow
Provide plenty of light, space, and moisture for a successful cassava crop. Use large containers, raised beds, or in-ground beds to grow it. It’ll thrive well in frost-free regions of the country, especially Texas, Alabama, and Florida.
Maintenance
Low-maintenance and easy-going, cassava grows well without much care. Cut off damaged or diseased leaves as you see them, and pull weeds from the soil to prevent overcrowding. Adding compost on top of the soil can help suppress weeds while also feeding and nourishing the site.

Propagation
Unlike sweet potatoes and potatoes, cassava propagation is primarily accomplished with stem cuttings! A single plant can produce a few cuttings. You may also save seeds if you’d like to try growing new varieties.