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Both leaves and roots of cassava are edible after cooking, allowing harvests nearly year-round in warm climates. The swollen roots (2nd photo) are ready to harvest any time after about a year of growth. This is a sweet variety with white flesh.
The leaves and roots are generally boiled and seasoned to taste. They may also be added to soups, stews, casseroles and other cooked dishes. No parts of the plant should be eaten raw.
You will receive cuttings that are approximately 6-8 inches in length (similar to last photo). This is a good size to stick in 1 gallon pots for quick rooting. They can be stuck directly in the ground where they are to grow if you can keep the soil watered during the rooting process. Either way quickly forms roots as seen in the 3rd photo.
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