Growing Cassava: How to Plant, Care, and Harvest Successfully

Choosing the Ideal Spot for Growing Cassava

Cassava thrives best where sunshine reigns supreme, basking in temperatures from 77°F to 90°F (25°C - 32°C). If you've ever wandered the streets of Havana or strolled through Southeast Asia's lush gardens, you'll find cassava rooted deeply into the soil and culture alike.

Your ideal spot needs at least 6-8 hours of unfiltered sunlight daily, paired with sandy, well-draining soil. I once planted cassava in clay-heavy earth—a humbling mistake I'll never repeat.

Prepping Your Soil

Cassava isn't picky, but soil drainage matters immensely. Amend heavy soil with compost or sand to enhance drainage; waterlogged conditions spell disaster.

A pH range between 5.5 and 7.0 is ideal—slightly acidic to neutral. My cassavas adore compost teas every three weeks during their growth period; the roots become impressively plump and flavorful.

Planting the Cassava Stems

The mystical nature of cassava reproduction fascinates me every time. Rather than seeds, cassava comes from hardy stem cuttings—you simply plant 8 to 12-inch (20-30 cm) sections horizontally or at a slight angle directly into prepared beds.

If stems are fresh, plant them immediately; older stems need soaking for 12 hours before planting. Trust me, soaking revives dormant nodes, significantly increasing your chances of success.

Clever Spacing for Healthy Growth

Space cassava cuttings about 3 feet (90 cm) apart in rows 4 feet (120 cm) apart, allowing ample room for roots to stretch and foliage to expand. Tight spacing only invites competition, reducing overall yield—sadly, I've learned this firsthand.

Watering and Care Tips

Cassava prefers moderate watering—too little stresses it, too much causes root rot. Personally, I've found watering deeply once weekly works brilliantly, supplementing occasionally during prolonged drought.

• Mulch generously with straw or wood chips to retain moisture and suppress weeds.
• Remove weeds promptly to minimize competition for nutrients and water.
• Protect young plants from pests, like grasshoppers, by using neem oil or mild insecticidal soaps.

Handling Cassava with Caution

Now, here's an intriguing quirk: uncooked cassava contains cyanogenic glucosides which can be toxic. Cooking thoroughly neutralizes these compounds perfectly, so always boil, roast, or fry cassava before consuming.

Your cassava plants usually mature within 9-12 months—patience rewards you handsomely with tubers weighing up to 10 pounds (4.5 kg) each.

Harvesting Cassava Roots

Harvesting cassava feels akin to uncovering buried treasure. When leaves begin yellowing and dropping, your roots likely stand ready for harvest.

Carefully loosen the soil around the base with a garden fork, gently revealing plump, earthy tubers. Wash off soil, remove roots carefully, and store them somewhere cool and dry to prolong freshness.

Saving Stems for Future Plantings

Save healthy stem portions from your harvest for next year's bounty. Store stems upright in shade, keeping them moist and protected until planting season returns.

This cyclical dance of cassava—planting stems, awaiting robust growth, harvesting—always reminds me why gardening captivates my spirit deeply. Each cycle repeats endlessly, one year's stem becoming next season's feast, connecting us meaningfully to the natural rhythm beneath our feet.

Growing cassava rewards gardeners with resilient grace and humble abundance. Simple but steadfast practices—warm soil, ample sunlight, balanced watering, and proper spacing—transform slender stem cuttings into hearty roots. Patience pays off. Let cassava thrive undisturbed for 8–12 months, then harvest carefully, savoring your labor's delicious payoff. Each harvest reconnects gardener and earth, a reminder of gardening’s quiet rhythm—planting, nurturing, waiting, feasting. In cultivating cassava, we cultivate patience itself.