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Thread: Manihot esculenta (Cassava)

  1. #1
    Ludwig Leichhardt
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    Manihot esculenta (Cassava)

    WARNING: EDIBLE BUT MUST BE PREPARED PROPERLY TO REMOVE TOXINS

    Common Name: Cassava

    Botanical Name: Manihot esculenta. Family Euphorbiaceae

    Other Names: Manioc, Mogo, Yucca

    Distribution: Native to S.America but now grown throughout the tropical and sub tropical world.
    Introduced to Aust. Found in gardens and has naturalised. Often on roadsides where the cuttings are spead by mowers.

    Field Notes: Shrub to 5m.
    Leaves palmate. Stem brittle. Starchy tubers grow radially from stem base just under the ground.
    Flowers light green. Fruit round, green, approx 10mm dia. Many varieties.

    Uses: Staple food for approx 500 million people.Leaves and tubers can be eaten but must be cooked and leached
    to remove cyanogenic glucosides. Different varities have differing amounts of c/glucosides with plant grown in drought
    conditions containing more. Cassava root starch is used to make tapioca, garri and many other starch based food products.
    Cassava starch is used to make fuel ethanol.
    A varigated variety is grown as a decorative garden plant.

    Source: Wikipedia article, http://en.wikipedia.org/wiki/Cassava

    IMG_1538.jpgIMG_1539.jpg
    Last edited by Hairyman; 08-01-12 at 09:13 AM. Reason: add pics
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  3. #2
    Malcolm Douglas

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    for bleaching, leave covered in water for about 2 days,
    if in bucket, change water about every 12 hrs

    we have a large plants in front yard,

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  5. #3
    Mors Kochanski

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    A staple food for me in PNG.

    Pull up the long cylindrical roots, peel off the brown outer bark and cook in coconut milk with other vegetables like kau kau (orange sweet potato), aibika leaves or pumpkin tips, wing beans and cooking bananas. Add a little bit of smoked fish and serve with rice.

    It's light yellow flesh is very smooth in texture and a real treat.

    KB

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