Unveil the Power of Cassava: A Staple, A Delight, A Garden Essential 🌿

Meet our CMC40 Cultivar of Cassava, your future garden superstar. Also known as manioc, yuca, and several other names, this plant is not just versatile but a global treasure. Grow your own sustainable source of carbohydrates right in your backyard!

Why CMC40 Cassava?

• Container Size: Ships in a 1-gallon pot 🌱
• Growing Zones: Perfect for hardiness zones 8b-11 🌍
• Growth Habits: Can soar up to 8 feet tall! 🌳

Unique Features of CMC40 🌟

Drought-resistant and can thrive in poor soils.

Planting and Care 101 📚

• Where to Plant: Full sun to light shade.
• Soil Requirement: Poor, dry, and alkaline soils work fine.
• Planting Guidelines: Plant the node side up

• Warning: Cassava should NOT be consumed raw due to the presence of cyanogenic glucosides.

📜 Historical Significance:

Cassava, often referred to as the "bread of the tropics," holds a deep-rooted history dating back thousands of years. Originating in South America, it was cultivated by indigenous peoples long before the arrival of Europeans. Cassava was a staple crop for civilizations such as the Mayans and the Aztecs, providing sustenance to these ancient cultures. Its significance in their diets was so profound that it's even believed to have played a role in their societal structures and rituals.

During the age of exploration, cassava made its way to Africa and Asia via trade routes, becoming a vital food source for countless communities. Today, it remains a symbol of resilience, adaptability, and sustenance for many cultures around the world.

🍽️ Culinary Delights:

Cassava's culinary versatility is one of its most remarkable attributes. The tuberous root, once properly prepared, becomes a culinary canvas for a wide range of dishes. Here are some popular ways cassava is enjoyed:

1. Cassava Fries: Sliced into strips and fried to golden perfection, cassava fries are a delightful alternative to potato fries. Their slightly sweet and nutty flavor pairs perfectly with dips and sauces.
2. Cassava Bread: Cassava flour is used to create gluten-free and grain-free bread, catering to individuals with dietary restrictions. It has a unique texture and flavor that's distinct from traditional wheat-based bread.
3. Cassava Cake: In many tropical countries, cassava is transformed into mouthwatering desserts. Cassava cake, often infused with coconut and condensed milk, offers a sweet, moist treat with a tropical twist.
4. Casabe: Casabe, a traditional flatbread, is made from cassava dough. It has been a dietary staple for centuries, especially among indigenous communities in the Americas.
5. Cassava Stews: Cassava chunks are used to add thickness and flavor to stews and soups. They absorb the savory juices and become tender, creating a hearty and satisfying meal.
6. Tapioca: Tapioca pearls, extracted from cassava starch, are used in various culinary creations, including bubble tea and pudding.

The versatility of cassava in both sweet and savory dishes showcases its adaptability in global cuisines. Its mild, slightly nutty taste makes it an excellent canvas for diverse flavor profiles, making it a cherished ingredient worldwide. Whether you're savoring cassava in a comforting stew, as a side dish, or as a sweet indulgence, it continues to be a treasured part of culinary traditions across continents.

✅ Discover the best practices for cultivating a thriving Cassava plant.

🌞 Where to Plant:

Cassava Togo thrives in full sun and light shade, making it versatile in your garden.

🌱 How to Plant Cassava:

Planting Cassava is a rewarding endeavor, and here's your step-by-step guide to ensure success:

1. Selecting the Right Location: Cassava thrives in full sun to light shade. Choose a spot in your garden that receives at least 6-8 hours of sunlight daily. Ensure well-draining soil to prevent waterlogging, as cassava roots don't tolerate standing water.
2. Prepare the Soil: Cassava is known for its adaptability to different soil types, including poor, dry, and alkaline soil. However, amending your soil with organic matter like compost can improve growth and yield.
3. Node Placement: Take the cassava stem cuttings, often referred to as "stakes," and plant them with the node side up. Nodes are the small bumps on the stem where roots and shoots will emerge.
4. Spacing: Space your cassava plants about 3-4 feet apart to allow for their mature size and root development.
5. Planting Depth: Plant the stakes about 2-4 inches deep. Ensure that at least one node is buried, but leave the upper nodes and leaves above the ground.
6. Watering: Water the newly planted stakes thoroughly to settle the soil and encourage initial root establishment. Maintain regular, deep watering throughout the growing season, especially during dry spells.
7. Mulching: Applying mulch around the base of your cassava plants can help retain moisture, suppress weeds, and regulate soil temperature.

🌿 How to Care for Cassava:

Cassava is relatively low-maintenance, but here are some essential care guidelines to maximize its growth and yield:

1. Pruning: While cassava can grow up to 8 feet tall, you can prune it to a more manageable height for ease of harvest. Pruning also encourages bushier growth and higher yields.
2. Fertilization: Cassava doesn't require heavy fertilization, especially if planted in nutrient-rich soil. However, a balanced, slow-release fertilizer can be applied sparingly during the growing season to promote healthy growth.
3. Pest and Disease Management: Keep an eye out for common cassava pests like mealybugs and spider mites. Regular inspection and treatment with neem oil or insecticidal soap can help deter infestations. Cassava is generally resistant to diseases, making it a hardy choice.
4. Harvest Timing: Cassava typically matures in 8 months. Harvesting too early can result in smaller roots, while leaving them in the ground too long may affect quality. The roots are ready when they are about 1-2 inches in diameter.
5. Harvesting: To harvest, carefully dig around the plant, taking care not to damage the roots. Use a fork or your hands to gently lift the tubers from the ground. Remember to leave some stakes for the next season.
6. Processing: Once harvested, cassava must be processed before consumption. This involves peeling, boiling, or cooking the tubers to remove naturally occurring cyanogenic glycosides, making them safe to eat.

By following these planting and care instructions, you can ensure that your Cassava Togo thrives, providing you with a bountiful and nutritious harvest in your own backyard. Enjoy the satisfaction of growing this unique and versatile crop!

🍽️ How to Safely and Properly Cook Cassava:

Cooking cassava is essential to make it safe for consumption as raw cassava contains naturally occurring cyanogenic glycosides, which can be harmful if not removed through proper preparation. Here's a detailed guide on how to cook cassava safely and enjoy its delicious flavor:

1. Peeling the Cassava:
   • Start by washing the cassava roots thoroughly under running water to remove any dirt or debris.
   • Use a sharp knife to cut off both ends of the cassava root.
   • Make a shallow lengthwise cut along the cassava's skin without piercing the flesh.
   • Gently wedge your fingers or a spoon between the skin and the flesh to peel it away. The skin can be tough, so take your time and be cautious.
   • Once peeled, rinse the cassava pieces again to remove any remaining skin particles.
2. Boiling Cassava:
   • Cut the peeled cassava into smaller, manageable pieces, about 2-3 inches in length.
   • Place the cassava pieces in a large pot and cover them with water. Add a pinch of salt to the water for flavor.
   • Bring the water to a boil and then reduce the heat to a simmer.
   • Let the cassava simmer for about 15-20 minutes or until it becomes tender. You can check for doneness by piercing a piece with a fork; it should go in easily.
   • Drain the boiled cassava and let it cool slightly before serving.
3. Frying Cassava:
   • After peeling and cutting the cassava into thin strips or wedges, preheat vegetable oil in a deep frying pan or fryer to 350-375°F (175-190°C).
   • Carefully place the cassava pieces into the hot oil, ensuring they are not overcrowded. Fry them in batches if necessary.
   • Fry the cassava until it turns golden brown and becomes crispy, which usually takes about 5-7 minutes.
   • Use a slotted spoon to remove the fried cassava from the oil and place it on a paper towel-lined plate to drain excess oil.
   • Season the fried cassava with salt or your favorite spices before serving.
4. Baking Cassava:
   • Preheat your oven to 375°F (190°C).
   • Cut the peeled cassava into smaller pieces or sticks.
   • Toss the cassava pieces with a bit of vegetable oil and your preferred seasonings, such as salt, pepper, garlic powder, or paprika.
   • Spread the seasoned cassava on a baking sheet in a single layer.
   • Bake in the preheated oven for 30-40 minutes or until the cassava becomes tender and slightly crispy on the outside. You can occasionally flip the pieces for even cooking.
   • Once done, let the baked cassava cool for a few minutes before enjoying.

By following these cooking methods, you can safely and deliciously prepare cassava for a variety of culinary creations. Whether boiled, fried, or baked, cassava offers a unique and delightful addition to your favorite recipes. Remember to handle and cook cassava with care to fully enjoy its rich flavor and nutritional benefits.

Ideal For 🎯

• Permaculturists
• Subtropical Garden Enthusiasts
• DIY Chefs

Not Ideal For 🚫

• Those living in cold climates
• Houseplant enthusiasts—cassava prefers the great outdoors

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Elevate your garden and culinary prowess with CMC40 Cassava. Order Now!