Description: Manioc is a perennial shrubby plant, 1 to 3 meters tall, with jointed stems and deep green, fingerlike leaves. It has large, fleshy rootstocks.

Habitat and Distribution: Manioc is widespread in all tropical climates, particularly in moist areas. Although cultivated extensively, it maybe found in abandoned gardens and growing wild in many areas.

Edible Parts: The rootstocks are full of starch and high in food value. Two kinds of manioc are known: bitter and sweet. Both are edible. The bitter type contains poisonous hydrocyanic acid. To prepare manioc, first grind the fresh manioc root into a pulp, then cook it for at least 1 hour to remove the bitter poison from the roots. Then flatten the pulp into cakes and bake as bread. Manioc cakes or flour will keep almost indefinitely if protected against insects and dampness. Wrap them in banana leaves for protection.

Description: This plant has rounded, dark green leaves arising from a short stem. It has bright yellow flowers.

Habitat and Distribution: This plant is found in bogs, lakes, and slow-moving streams. It is abundant in arctic and subarctic regions and in much of the eastern region of the northern United States.

Edible Parts: All parts are edible if boiled.

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