Variegated Cassava (Manihot esculenta) - Air Layer - LIVE PLANT

Plant Insights and Care

Variegated Cassava (Manihot esculenta – variegated cultivar) is a striking ornamental and edible tropical plant grown for both its beautiful cream-and-green foliage and its starchy tuberous roots. The variegated form is especially eye-catching, making it suitable for edible landscaping, tropical gardens, and container growing.

Cassava is extremely heat-tolerant, making it well-suited to the UAE climate, as long as it receives regular irrigation and well-draining soil. The plant grows 2–3 meters tall, forming upright woody stems and palmate leaves marked with variegation. It prefers full sun to bright light, but during extreme summer heat (40–45°C), light afternoon shade will keep the variegation vibrant and prevent leaf scorch.

Cassava thrives in loamy, sandy, or sandy-loam soils — ideal for the UAE’s natural soil once organic matter is added. It needs consistent moisture, especially when establishing and during root development, but it must never sit in waterlogged soil. Mulching helps stabilize root-zone temperature and retain moisture in arid conditions.

Fertilization is minimal; cassava performs well in poor soils but responds positively to light feeding with balanced or organic fertilizer every 6–8 weeks. Pruning is rarely necessary except to shape or manage height. 

Key Points:

• Origin: South America (Brazil, Paraguay region).

• Climate: Tropical to subtropical; excellent heat tolerance.

• Sun Exposure: Full sun to bright light; light afternoon shade in peak summer.

• Watering: Regular watering; keep soil moist but not soggy.

• Soil: Sandy or loamy soil improved with compost; excellent drainage required.

• Fertilization: Light feeding every 6–8 weeks.

• Pruning: Minimal; prune only to shape the plant.

• Growth Rate: Fast; stems root easily and grow vigorously.

Edible & Aesthetic Profile

Variegated Cassava is valued both for its ornamental foliage and its edible roots, though the roots of variegated varieties are generally grown more for home use than large-scale production.

The leaves are palmate, splashed with creamy white variegation that brightens gardens and landscape borders. The roots are similar to regular cassava — starchy, dense, and mild-flavored — and must always be cooked thoroughly due to natural cyanogenic compounds present in all cassava varieties.

Dive into the facts:

• Taste: Mild, starchy, similar to potato when cooked.

• Appearance: Cream-and-green variegated leaves; upright woody stems; long brown edible roots.

• Fun Fact: Cassava is one of the world’s most important staple crops, and the variegated form brings a unique combination of food + ornamental value rarely seen in other tropical edibles.