What is cassava

Cassava, scientifically known as the cassava tree, is a tuberous root crop of a tropical plant. Native to South America, cassava is now widely grown in tropical and subtropical regions such as Africa and Southeast Asia. Cassava is an important food crop, and its tubers are rich in starch and protein, making it a staple food for many people.

Nutritional value of cassava

Cassava is a nutritious food, and its tubers contain starch, protein, vitamins and minerals. Among them, cassava is high in starch, which can be used as a staple food, and its protein content is also rich, especially the leaves of cassava, which are rich in protein and vitamins. Cassava is also rich in minerals such as potassium, calcium and magnesium.

How to grow cassava

Growing cassava requires choosing the right soil and climate conditions. Cassava likes warm, moist climate and loose, fertile soil. Before planting cassava, the land needs to be y plowed and fertilized to ensure that the soil is fertile and permeable.

The planting of cassava can be done by transplanting, hole sowing and direct seeding. Among them, transplanting is the most commonly used planting method. Before transplanting, the cassava tubers need to be cut into small pieces and then inserted into the soil. After transplanting, watering and fertilizing are needed to ensure the growth of cassava. Cassava has a long growth cycle and usually takes 6-12 months to harvest.

How to harvest cassava

The harvesting of cassava needs to pay attention to the following points:

1. Harvesting time: The tubers of cassava need to be harvested at the end of the growing period, usually when the leaves of cassava start to yellow.

2. Harvesting method: the tuberous roots of cassava need to be dug or cut with shovels or sickles, and then left to dry or placed in a well-ventilated place for drying.

3. Storage method: the harvested cassava needs to be stored in a dry, ventilated and cool place to prevent the tubers from molding or spoiling.

How to eat cassava

The tubers of cassava can be used as a staple or side dish, and can be boiled, fried, baked, steamed and cooked in various ways. The leaves of cassava are also edible and can be cooked in soups or stir-fried. However, it should be noted that the tubers and leaves of cassava contain some toxicity and need to be treated before consumption.

There are two ways to treat cassava:

1. Steaming method: Peel the cassava tubers, cut them into small pieces, and then put them into a pot of steam for more than 30 minutes to destroy the toxins.

2. Soaking method: Cut the tuberous roots of cassava into small pieces and soak them in water for more than 24 hours.