Pick young cassava leaves and the root from the ground.
Can be frozen or dried as flour for longer storage.
Cassava is a root-bearing shrub that grows best on light sandy loam soils but can tolerate poor soils and extreme rainfall. The two main types of cassava are the sweet and bitter variety. The sweet cassava has lower cyanide present under the skin, which disappears in the process of coking. Both the mature cassava and the young leaves are normally eaten. Cassava that is processed into flour is called tapioca (Bailey, 1992).