Casava, Manioc ( Manihot esculenta Crantz; Euphorbiaeae)

The casava is one of the most cultivated food plants in the world. It is believed that the Casava starch has been used almost three centuries before Christ and remains to date one of the major sources of carbohydrates for millions of people living in the tropical zones.

Although a very popular food plant, improper manipulation and consumption of this plant can result in poisoning. The so-called sweet cassava has the poisonous cyanogenetic glucosides concentrated in the skin of the tubers while the bitter cassava has the poison incorporated in the tubers as well as in the skin. The toxin is destroyed by cooking and drying.

Parts used: Leaf, rhizome

Description:

Shrub with the stems reaching 2-3m high, thickened at the nodes and with a tuberous, edible rhizome. Leaves are deeply lobed. Inflorescence paniculate, very often located at the axis of the leaves; flowers not numerous.

Habitat:

Probably originating from Brazil, this plant is now widely cultivately in the tropics for its edible roots. It is commonly found in the Mascarenes.

Preparation and utilisation:

1. The oiled leaves are applied on the forehead of the patient suffering from headache.

2. In Madagascar, the powder obtained from the rhizome, is applied on abscess and furuncles.

3. The Manioc plant is a very common food plant in the tropics.