Description
Cassava is a perennial plant with conspicuous, almost palmate (fan-shaped) leaves resembling the related castor-oil plant but more deeply parted into five to nine lobes. The fleshy roots are reminiscent of dahlia tubers. Different varieties range from low herbs to branching shrubs and slender, unbranched trees.
Cassava leaves are consumed as green vegetables and are used in traditional medicines. They are also used as an ingredient in traditional sauces. Unlike roots, cassava leaves are a major source of nutrients such as proteins, vitamin A, vitamin C, and fibers.
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