Everything You Need to Know About Cassava — Care, Propagation & More
Your complete Filipino gardener’s guide to growing, caring for, and harvesting Kamoteng Kahoy — from seed to table.
What Can You Eat?
Discover the edible parts and how Filipinos enjoy this plant in everyday cooking.
Cassava cake, suman, pichi-pichi, sago't gulaman. Boiled and eaten with coconut. Leaves are eaten in some regions. CRITICAL: contains cyanogenic compounds — must be peeled, soaked or cooked thoroughly to be safe.
Kamoteng kahoy is a staple food security crop — drought-tolerant and high-yielding. Foundation of Filipino delicacies like cassava cake and suman. Common in rural backyards and a survival crop during typhoon damage to other plants.
Germination Guide
From seed to sprout — here’s what to expect and how to get started.
Planting Instructions
Everything you need to prepare — soil, spacing, depth, and the best Philippine planting months.
Propagation Methods
Learn the best ways to multiply your plants — from seeds to cuttings.
Care Guide
Keep your plant happy and thriving with the right light, water, and nutrients.
Full sun
Drought-tolerant; minimal watering needed
Light feeder; compost at planting
25-32°C
Wide tolerance
Hill soil around base for tuber development.
Harvest Guide
Know when and how to harvest for the best yield and flavor.
Lower leaves yellow; soil cracks above tubers.
Loosen soil with fork; lift entire plant.
Common Problems & Solutions
Spot issues early and fix them fast.
Cyanide toxicity if undercooked
Cause: Natural cyanogenic compounds
Solution: Always peel, soak, and cook thoroughly. Bitter varieties especially must be processed.
Slow growth
Cause: Compacted soil
Solution: Loosen deeply at planting.
Stem rot
Cause: Waterlogged soil
Solution: Improve drainage; plant on raised mounds.
Mealybugs on stems
Cause: Mealybug infestation
Solution: Wash with water jet; apply neem oil.
Perfect Plant Partners
Plants that grow well together.
