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The stems of the Cassava plant are woody and slender with the leaves extending from the apex of the stems. The palm-like leaves are splayed out from a central point and are variable in size, color, number and shape of leaves. Typically there are 5 to 7 lobes that each contain a light green-yellow central vein that runs from the stem down the length of the lobe.
Cassava leaves are available year-round.
The Cassava plant is scientifically classified as Manihot esculenta and is also commonly known as tapioca or Yucca. Cassava leaves must be cooked before consuming and traditionally are treated like other cooking greens.
Recipes that include Cassava Leaves. One is easiest, three is harder.
|The Cooking Wardrobe||Cassava Leaves Palava Sauce|