Best Method recommended method with best effort-to-efficacy tradeoff 3-5 days
Cool Dark Place (Whole)
- Store whole roots in a cool, dark, dry place
- Do not refrigerate whole if using within a few days refrigeration can extend to 1-2 weeks
Cut/Prepared storage method for produce that has been cut open (shorter duration, different handling) 1-2 days
Peeled or Cut Cassava
- Store peeled or cut pieces submerged in water
- Refrigerate and change water daily
- Use soon—they discolor and deteriorate
Revival Tips
Discard any pink, blue, or off-smelling flesh; do not eat spoiled cassava.
Fun Facts
- Cassava (yuca) must be cooked—raw roots contain cyanogenic glycosides; it's a staple starch in many tropical regions.