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Happy National Tapioca Day!

From pudding to Boba pearls, tapioca is loved by some and despised by others. Made from Cassava yuca, tapioca is a starchy product that derives from the cassava tubers. No matter how your taste buds feel about it, there are a variety of uses for the plant. Tapioca comes in different forms, including flour, meal, flakes, and pearls. Cassava is challenging to grow in our local area, but some have had success growing it indoors.

Here are a few tips to help you with growing cassava indoors and prepping yuca (root portion of the plant). Good luck and don’t forget to compost those cassava peels!

Growing Cassava indoors:

  • Can propagate from 6- to 8-inch cutting take from branch of plant

  • Strip lower leaves from lower part of the stem so at least two nodes can be inserted into container with potting soil

  • Transplant to larger containers as needed

  • Little maintenance is required

  • Harvest approximately 18 months after initial growth

Prep tips:

  • NEVER eat raw, cooking removes its cyanide content

  • Unpeeled cassava should be stored in a cool, dry place like the pantry (will last approx. 1 week) or refrigerator (if peeled, will last 2-3 weeks) covered with water, change water every 2 days.

  • Can be frozen for approximately 3 months

  • Before using yuca, peel, cut, and cook (knife works best for peeling)

  • Cassava yuca can be steamed, baked, mashed, boiled, fried, or roasted

If all else fails, pickup some yuca from the supermarket and experiment with it. Please share any recipes or uses for cassava that you may know.

Thanks all. Don’t forget to subscribe to Purple Bucket newsletter for helpful tips, tricks and composting news.

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