Manihot esculenta, commonly known as Cassava or Yuca, is a versatile and drought-tolerant tropical plant cultivated for its starchy tuberous roots. Originating in South America, it has spread throughout the tropics and subtropics, becoming a vital food source for millions of people. Cassava is a shrubby perennial with distinctive palmate leaves that provide a lush canopy. The plant's primary edible part is its tuberous root, which can vary in size and shape but is typically elongated and rich in carbohydrates. Cassava is a staple in many cuisines and can be prepared in various ways, such as boiling, frying, or mashing, to make dishes like cassava fries, tapioca pudding, or traditional African fufu. Additionally, it is used to produce tapioca flour, a valuable ingredient in gluten-free baking and cooking. Cassava's ability to thrive in poor soils and arid conditions makes it a critical crop for food security in regions with challenging climates, and its versatility in the kitchen ensures its continued importance in global cuisine.  Zones 8-11

Germination

Germinating Manihot esculenta seeds, commonly known as Cassava or Yuca, requires some specific steps. Before planting, soak the seeds in water for about 24 hours to soften the seed coat and promote germination. After soaking, plant the seeds in well-draining soil or a seed tray, burying them about 1 inch (2.5 centimeters) deep. Ensure that the soil is consistently moist but not waterlogged. Cassava prefers warm temperatures, so maintain a soil temperature of around 75 to 85°F (24 to 29°C). Place the planting container or tray in a warm, sunny location with indirect sunlight. Germination usually occurs within two to four weeks. Once the seedlings have grown to a sufficient size, they can be transplanted into the garden or a larger container, ensuring they receive well-drained soil and adequate sunlight. Keep in mind that cassava is a tropical plant, so it thrives in warm and humid conditions.