Wild Cassava

Description

Wild Cassava (Manihot esculenta subsp. flabellifolia) belongs to the Euphorbiaceae family and is native to SouthAmerica. It thrives in Amazon forest edges, Cerrado, disturbed ground environments across regions including SouthAmerica. Botanically, Wild Cassava is wild ancestor of cultivated cassava, producing large starchy roots that MUST be processed to remove toxic cyanogenic compounds.. The edible parts include Roots (processed), Leaves (cooked). With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, November, October and September. Nutritionally, Wild Cassava stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Wild Cassava offers a Mild starchy, neutral; takes on flavors of cooking flavor profile. Peel; grate; soak/ferment in water for days; press out liquid; roast. Common culinary applications include Boiled roots, Fried (yuca frita), Flour (tapioca), Stews. Popular preparations include Ferment grated root in water; press; roast into farinha. For storage, refrigerate fresh parts. Safety note: RAW ROOT CONTAINS CYANIDE PRECURSORS; MUST be peeled, grated, soaked, fermented, or cooked thoroughly to be safe. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Boiled roots, Fried (yuca frita), Flour (tapioca), Stews Storage: Refrigerate fresh parts

Recipes

• Ferment grated root in water; press; roast into farinha

Where It Grows