Cassava roots are a rich source of carbohydrates but low in protein. The outer purple skin must be completely peeled away and the cassava must be boiled before eating. Juice extracted from boiled roots can be fermented into an alcoholic beverage known as Kasiri while young leaves are edible after boiling and are high in vitamins A & C.

Native Americans also use juice extracted from boiled cassava roots as treatment for burns. In Indochina, it is coupled with other plants to help treat pains in the body. In the Philippines, the cassava bark is also considered anti-rheumatic.

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