Bet you did not know your Tapioca could be deadly did you?
Other Names: Yuca, Manioc, Tapioca
Family: Euphorbiaceae Edible Portion: Leaves, Roots Native Origin: Western Brazil General Description: This plant has a thin knobby stalk, reaching 10' to 15' tall. Leaves are palmate and deep green, with many deeply indented lobes. Season of Harvest: Year round Harvesting Techniques: Dig roots near base of plant. Leave some roots to maintain plant. Leaves may be removed from stems. Preparation: ALWAYS boil cassava roots and leaves before consumption. Additional Information: This is the source of tapioca used in puddings. Not to be confused with Yucca, a different plant entirely. |
Additional information can be found at any of these helpful links:
http://www.floridasurvivalgardening.com/2012/09/survival-plant-profile-cassava-king-of.html http://www.hort.purdue.edu/newcrop/cropfactsheets/cassava.html http://en.wikipedia.org/wiki/Cassava http://latinfood.about.com/od/saladsdressings/r/yuca-fries-recipe.htm Cassava
Ingredients:
2 Cassava Roots 2 TBSP Olive Oil 1 TBSP chopped Cuban Oregano Juice from 1 or 2 Limequats Directions: 1. Peel cassava roots with a sharp knife. Cut each root lengthwise into quarters. Remove woody pith from center of each piece. 2. Boil roots in lightly salted water until the sections are fork-tender, about 30 minutes. Drain and discard water. 3. Put olive oil, garlic, and oregano into a pan and sauté for about 3 minutes. Add boiled cassava root and cook until roots are lightly browned. 4. Drizzle limequat juice over roots and serve. |