A variable species, cassava is a shrubby perennial 3-10 ft (1-3 m)
high with palmately lobed leaves of up to 9 lance-shaped leaflets.
The roots, which radiate from the base of the plant, may grow up to
4 ft (1.2 m) long and contain about 30 per cent starch.
Cassava meal, obtained from the tuberous roots, is used in soaps and
puddings, to preserve meat and sauces and as a glue.
A form of sugar, various alcoholic drinks and acetone are other end
Cyanide is also obtained from the roots.
Cultivation: The plants require a warm wet growing season followed
by a dry period.
Excellent drainage is required.
Propagate from cuttings of mature stem about 6 in 15 cm long.