How to grow Cassava in Australia
Cassava (Manihot esculenta), also called tapioca or manioc, is a drought-tolerant tropical shrub grown for its starchy roots and young leaves. It grows easily from stem cuttings in warm, frost-free gardens and needs a long season, about a year, to bulk up its roots. All cassava contains natural compounds that release cyanide, so the roots and leaves must always be peeled or prepared and cooked properly.
📖 Our full guide: How to Grow Cassava in Australia
At a glance
When to plant by region
| Region | When to plant | Regional note |
|---|---|---|
| South East Queensland | September to November | |
| Northern Rivers NSW | September to November | |
| Sydney & Coastal NSW | October and November | Marginal tropical; unreliable in Sydney; mostly unsuitable except warm sheltered sites. |
| Melbourne & Victoria | Not suited | Frost sensitive; Melbourne winter kills cuttings. Unsuitable; needs 8+ frost-free months. |
| Adelaide & SA | Not suited | Not viable in Adelaide. Needs 8 or more warm frost-free months. |
| Perth & WA | September and October | Warm sheltered spots only. Plant Sep to Oct against a sunny wall. Cassava stalls in the cool wet Perth winter. |
| Tasmania | Not suited | Unsuitable. Needs 8 or more frost-free warm months. Not viable in Tasmania. |
| Canberra & ACT | Not suited | Cassava unsuitable for Canberra: tropical root crop; frost kills; requires long warm season. Not viable. |
| North Queensland | September to November | Wet season Sep to Nov. Cassava is tropical staple tuber. Plant at start of wet season. |
| Darwin & Top End | September to November | Wet season Sep to Nov. Cassava is tropical staple tuber. Plant at start of wet season. |
Where to plant
Grow cassava in full sun in light, well-drained soil. It tolerates poor soil and drought once established, but not waterlogging or frost. It needs a long, warm season, about eight months or more without frost, to form good roots.
It is commonly grown in home gardens in eastern Australia, from South East Queensland north.
- North Queensland and Darwin: plant cuttings from September to November, at the start of the wet season.
- South East Queensland and the Northern Rivers: plant in spring and early summer once the soil is warm.
- Sydney: marginal; only warm, sheltered sites, planted in October or November.
- Perth: warm, sheltered spots only, planted in September or October against a sunny wall.
- Melbourne, Adelaide, Canberra and Hobart: not viable, as frost and cool weather stop it before roots form.
Choosing a variety
- Cassava types are broadly called sweet or bitter. Sweet cassava has much lower levels of the cyanide-forming compounds; bitter cassava can have several times more and needs extensive processing.
- Sweet cassava is the type sold for eating in Australia. Get cuttings from a known sweet type if you can, but always peel and cook the roots thoroughly, as levels vary with variety and growing conditions.
How to plant
- Take cuttings from mature, woody stems, each at least two nodes long; 20 to 30 cm lengths are easy to handle.
- Plant them into warm soil, pushing them in at an angle or upright with the buds pointing up, about 5 to 10 cm deep, or root them first in pots of propagating mix in a warm, sheltered spot.
- Space plants about 1 m apart.
- Water in and keep the soil just moist until shoots appear, usually in about two weeks in summer.
Watering and feeding
Water young plants until they are growing strongly, then ease right off. Cassava is very drought tolerant once established and rots in soggy soil.
It needs little feeding. A little compost at planting is enough; too much nitrogen gives leaves rather than roots.
Pruning and care through the year
- Keep weeds down while plants are young.
- Mulch to keep the soil cool and moist in the dry season.
- Keep some healthy stems after harvest to make cuttings for the next crop.
Harvesting
Roots are usually ready about 8 to 12 months after planting. Dig carefully around the base and lift the whole plant, as the roots spread out from the stem just below the surface. Harvest as you need them; left too long, roots become woody.
Fresh roots spoil quickly, within a few days of digging. Peel, cut and freeze any you cannot use straight away.
Using it
- Always peel cassava roots, removing the brown skin and the thick white or pink layer under it, then cut them up and cook them thoroughly, by boiling, steaming or baking. Throw away the cooking water. Never eat cassava raw.
- Bitter cassava needs more than this: traditionally it is peeled, grated, soaked in water and fermented, then cooked. If you are unsure which type you have, treat it with extra care and boil it well.
- Young leaves are eaten as a green in many countries, but only after thorough cooking; boil them and discard the water.
- Cooked cassava is used in curries, stews and fries, and grated cassava in cakes.
Propagating from cuttings
Cassava is grown from stem cuttings rather than seed. Cuttings taken in summer, with at least two nodes, strike almost every time and root in about two weeks in warm, moist conditions.
Pests and diseases
Cassava is tough and rarely troubled by pests in home gardens. Wet, poorly drained soil is the main danger.
Cassava is rarely troubled by pests.
Diseases to watch for
- Root rot Plants wilt and roots rot in waterlogged soil. Grow in free-draining ground.
Common questions
Is cassava poisonous?
Raw cassava contains natural compounds that release cyanide when the plant is cut or chewed. Sweet cassava is made safe by peeling and thorough cooking; bitter cassava needs extra processing such as grating, soaking and fermenting before cooking. Never eat cassava roots or leaves raw.
How do you prepare home-grown cassava safely?
Peel off the brown skin and the thick layer beneath it, cut the root into pieces and cook it thoroughly by boiling, steaming or baking. Discard the cooking water. If you are not sure whether your plant is a sweet type, boil it well and do not eat it if it tastes bitter.
How long does cassava take to grow?
Usually about 8 to 12 months from planting a cutting to harvesting roots. It needs a long, warm, frost-free season.
How do you grow cassava from cuttings?
Cut lengths of mature stem with at least two nodes, and plant them into warm, moist soil or pots of propagating mix. Summer cuttings root in about two weeks.
Can you eat cassava leaves?
Young leaves are eaten as a cooked green in many countries and are nutritious, but like the roots they must be cooked thoroughly, boiling them and discarding the water.
Can cassava grow in Sydney or Perth?
Only in warm, sheltered, frost-free spots, and crops are unreliable. It suits Queensland and the tropics best and is not viable in Melbourne, Adelaide, Canberra or Hobart.
Sources we checked: FSANZ: Report on survey of cyanogenic glycosides in plant-based foods; FSANZ: Cyanogenic glycosides (technical information); Canadian Food Inspection Agency: Natural toxins in fresh fruit and vegetables; Gardening Australia: Plant Profile, Cassava.