Cassava — Growing reference
| Scientific name | Manihot esculenta |
|---|---|
| First harvest or flowering (days) | 270–365 |
| Measured from | Transplant |
| Plant spacing (cm) | 91.4–152.4 |
| Mature height (cm) | 152.4–304.8 |
| Mature spread (cm) | 91.4–152.4 |
| USDA hardiness zones | 9–11 |
| Light | Full sun |
| Water | Low |
| Sowing method | Cutting |
Growing directions
Plant stem cuttings (stakes) horizontally 4–6 inches deep in well-drained, sandy to loamy soil in full sun; cassava is drought tolerant once established and produces in poor soils where other root crops fail, making it one of the world's most important calorie crops. All varieties contain some cyanogenic glycosides — sweet varieties are low enough for safe eating after cooking, while bitter varieties require extensive washing and fermentation to detoxify. Never eat raw cassava. Harvest tubers when 8–18 months old by digging carefully to avoid breaking the fragile roots; they must be used within a few days of harvest or frozen, as they deteriorate rapidly. In zone 9, the above-ground plant freezes back but roots may survive with heavy mulch.
Source and local conditions
Typical planning ranges from OpenPlantDB (CC0). Cultivar, climate, season and growing method can change these values. Confirm the seed label and local guidance before planting.
Source & verification
OpenPlantDB · CC0