Cassava

Cassava, also called cassava, is a tropical plant whose roots are rich in starch, fiber and essential minerals such as potassium and calcium. This plant is particularly beneficial for digestive health, as it is easy to digest and helps regulate intestinal transit. In addition, cassava is very versatile in cooking: it can be eaten steamed, fried, mashed or even floured to make traditional recipes such as gari in Nigeria or farofa in Brazil.

To grow cassava in the vegetable garden, it is recommended to sow it in well-drained soil, rich in organic matter and slightly acidic. It prefers a sunny exposure and a warm, humid climate. It is possible to plant it from cuttings of cassava stems, which must be buried at a depth of about 10 cm. It is important to maintain a distance of approximately one meter between each plant to encourage root growth.

Caring for cassava requires regular irrigation to keep the soil constantly moist, but not soggy. It is also recommended to provide a balanced fertilizer to promote plant growth. It is important to monitor the presence of pests such as aphids, mites or caterpillars, and to act quickly using biological control methods if necessary.

The harvest time for cassava varies depending on varieties, but in general it is possible to harvest the roots about 8 to 12 months after planting. To harvest cassava, it is advisable to carefully uproot the plants by pulling on the roots to avoid damaging them. The roots can be stored in a cool, dry place for several weeks before eating or processing.