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Ulla Bisgaard wrote:
Mart Hale wrote:
As for the stalks, I cut them into 12 - 14 inch segments and plant them 2 -3 inches deep in the fall, so that they can start the rooting process thru the winter time and be ready for spring. I used to store them inside but as I thought about it, that is a waist of time for me as cutting them and putting them back into the ground for my 9A zone.
That’s interesting. We live in Growzone 10b, and I have never had any success when I plant them in fall. When I do that, they don’t develop any roots. That’s why I have switched to planting in March, an advise I got from a gardener friend. I wonder why you can do it that way, when I can’t.
Ulla Bisgaard wrote:
Mart Hale wrote:I think this is the first time AI was useful for me....
Knowing that grating the cassava so that it has more surface area to help get rid of the bitterness sure makes sense...
This answers the question about why I have never tasted any bitterness in my cassava flour. I peel them, cut them, wash them and then cook them in water, before freeze drying and grinding.
Thomas Skipper wrote:
@martin hale
"I am in Florida, I have 3 different varieties of cassava."
What are the varieties that you grow? Also, do you cut the stalks down now, and save them to replant next spring?
Also--- cassava should never ever be washed from coming out of the soil-- it has microbial activity on the outside of the root; keep this intact and place in a dark well vented area and it will keep for weeks on end... No washing or waxing needed... I learned this from The Reid Nursery in Deland, Florida...
Ulla Bisgaard wrote:
John Rains wrote:
Ulla Bisgaard wrote:
Mart Hale wrote:Very kool!
What variety of Cassava are you growing?
Do you have a slight bitter aftertaste?
Thanks for sharing!
I actually don’t remember the variety LOL. I have grown and cloned them for so long, that I honestly don’t remember what I started with. As for being bitter, I haven’t had that experience.
This year, we are actually moving the plants to a permanent bed, so the plants are secure from gophers and rats, and we can install irrigation. This also means, that I can harvest as needed, instead of doing a full harvest each time. I am also hoping this will mean larger roots.
Where did you get your casava tubers? from?
Originally I got them on Etsy. They are pretty expensive though, which is why we want a dedicated space for them. We usually harvest in March and plant again right away, since it’s just a question of cutting the branches into 11 inch pieces, and then just put them back into the soil. It has to be in spring, so the plants can grow big, before the weather gets colder. Otherwise they won’t develop roots. We do this in March. It’s a kind of strange, that it doesn’t grow from the tubers, only from cuttings.
As for the tubers, you can also get those on Etsy, but keep in mind, that the tubers go back very quickly.