Manihot esculenta (Cassava)
Euphorbiaceae | Culinary
Tropical and sub-tropical areas worldwide
Cassava makes up 30% of the world’s population of roots and tubers. The plant is about 3 meters tall and has dark green, “hand-shaped” leaves. Both the roots and leaves of the plant are toxic, but can be processed into an edible form. Cassava is
used in a wide variety of foods in many different cultures including bread, beer, our, and tapioca. In South America, it is a valuable source of food and holds cultural importance. Some people believe that Cassava was the food planted by
the first woman to make bread for the first man.
There are over 5,000 known varieties of Cassava, each adapted to their own specific environmental conditions.