How to Grow Cassava in Australia
A warm-season root for the long-term patch
Growing Cassava at home is well within reach for most Australian gardeners, and this guide walks you through every step. It is rated beginner to grow. Saves ~$3-6/week, a productive staple crop that thrives in SEQ heat with minimal care.
This guide covers when to plant Cassava in your region, the position and soil it likes, how to plant it, day-to-day care, the pests and diseases to watch, and how to harvest and store your crop.
When to Plant in Your Region
Cassava is a warm-season crop, frost-tender and needs a frost-free run. In subtropical South-East Queensland it is best planted in September, October and November. Timing shifts with your climate, so choose your region below for a local calendar.
Position and Soil
Give Cassava full sun (at least 6 hours a day). It does best in free-draining soil with a pH around 5 to 7. Dig through plenty of compost before planting, and mulch to hold moisture and keep weeds down. It needs an open garden bed rather than a pot, getting too big or deep-rooted for containers.
Planting
Plant Cassava into a well-prepared hole the same depth as the rootball and twice as wide. Allow about 100 cm between plants (more for full-size trees) so each has room and airflow. Water in well, stake if needed, and keep the area weed-free while it establishes.
SAFETY: Raw cassava contains cyanogenic glycosides (cyanide). Always peel and cook thoroughly (boil 45+ minutes or roast until soft). Never eat raw. Tropical staple that thrives in SEQ heat and poor soils. Plant stem cuttings. Harvest after 10-12 months. Leaves also edible when thoroughly cooked.
Care
Water consistently, roughly 5 L per plant every 7 days in warm weather, less in cool or wet spells. Feed every few weeks through the growing season with a balanced organic fertiliser, and keep mulch topped up.
Pests and Diseases
Keep an eye out for Few. The main diseases to watch are Cassava mosaic. Good spacing, watering at the base rather than over the leaves, and crop rotation prevent most problems. See our Pest and Disease Guide to identify and fix any issue.
Harvesting and Storage
Cassava is typically ready to harvest within roughly 12 months once established (young plants may take a season or two longer). Cook and refrigerate for up to 3 days, or peel, cut and freeze raw.
In the Kitchen
In the kitchen, cassava is good boiled or steamed as a starchy staple, made into tapioca and cassava cake, fried into cassava chips and used in Brazilian and African cooking. Nutritionally: important tropical carbohydrate staple and gluten-free starch source.
Track Your Cassava Growing
Add cassava to your garden in the Planting Season app and get reminders for planting, care and harvest, tuned to your region.
Open the App →Frequently Asked Questions
When should I plant Cassava in Australia?
Cassava is a warm-season crop. In subtropical regions like South-East Queensland it is best planted in September, October and November. Timing changes with your climate, so use the calendar above for your region.
How long does Cassava take to grow?
Cassava is generally ready to harvest within roughly 12 months once established (young plants may take a season or two longer).
Can I grow Cassava in a pot?
It is best grown in an open garden bed rather than a pot, needing more root room than a container gives.
How much sun does Cassava need?
Give it full sun (at least 6 hours a day) for the healthiest growth and best harvest.
See also: Cassava in the Plant Library
