Manihot esculenta Crantz

Manihot esculeata Crantz, Inst. Rei Herb. 1:167, 1766.
Glabrous, hal«, -»«Jl
beneath, deeply palmately parted	yellowish green or reddish, in
Of comparatively recent introduction and now cultivated to a considerable
extent (9691, 9851, 10080, 10089, 10095). The roots, which resemble sweet
potatoes, are edible. They also furnish starch. English names, tapioca, cas-
sava; native name, maniota. The natives recognize several varieties on the
basis of stem color and other characters:
Maniota hiata: may be eaten raw. The other varieties must be cooked before eating.
Maniota kaufi: edible.
Maniota keka: must be properly prepared and washed in sea water before it is edible.
Maniota kula: edible.
Maniota pukofu: must be prepared the same as maniota keka.
Maniota tea: edible.
Maniota uli: not considered edible and is used only for its starch.
TRUMAN G. YUNCKER HERFftffllJR
OF 0EPAUW UNIVERSITY (DPU)
PURCHASED BY NY IN 1987
NEW YORK BOTANICAL GARDEN
04081828
OEPAUW UNIV.
HERBARIUM.
HERBARIUM
T. G. YUNCKER
27733
Herbarium of Bernice P. Bishop Museum
9691
Manihot esculenta Crantz
pis. yellowish-green,
near Mutalau village,
’maniota kula1
Presented to DPU Herbarium
Kby T. G. Yuncker
In clearing
65 m. alt.
Jan. 17, 1940
Coll. T. G. Yuncker
n
Det.
04081828