Cassava is a perennial. I have eaten cassava eight years after planting and it was fine, with just a small thin woody core that needed to be stripped out like a strong woody cord.
Cassava can easily be planted as a cutting, 150mm to 200mm (6 to 8 inches) with 2/3’s in the ground and 1/3 out.
Here in the sub-tropics it will grow over 2 meters (6.5 feet) tall in 9 months and once it has grown a few branches and leaves it has a low water demand. It likes a well drained soil but will not take a strong frost.
The thick starchy roots spread out into the soil and have a low fertility demand.
The plant in this photo produced 5.3 kilos (11lb 7oz) of root food in eight months.
There is an outer cortex, like a distinct outer layer of the root, that can easily be split and peeled, and the inner root has to be cooked, after which it can be used as a savoury or a sweet component in meals. The juice can be pearlised into tapioca.
Cassava is a major main-crop of the sub-tropical/tropical world with over 250 varieties in Brazil, its origin.