A shockingly fast growing plant (these are hardly a month old if that) and rather ornamental with those strange leaves, Cassava is a South American native that has established quite a widespread usage worldwide for food. Thick starchy roots are prepared in all sorts of ways from boiled and fried as a potato-like vegetable to ground into flour or processed into that strangely textured but popular food, tapioca.
What’s rather surprising about this though, is that this is not a plant you can safely eat normally; it must be soaked or heavily boiled, because otherwise it is packed full of cyanogens, hydrogen and nitrogen-rich chemicals that when ingested, break down to release hydrogen cyanide. Even just a small amount of raw cassava may well be lethal, so it begs the question: how did people figure out that this toxic root could eventually be processed into food?
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