Cassava leaves, derived from the cassava plant (Manihot esculenta), are large, palmate leaves that are typically dark green and glossy. T

hese leaves have a slightly bitter taste and are commonly used in various dishes across Africa, Asia, and South America, often cooked in soups, stews, or stir-fries. Cassava leaves are rich in protein, vitamins A and C, and minerals, making them a nutritious addition to the diet.

Cassava plants thrive in tropical and subtropical climates, with major cultivation areas in countries such as Nigeria, Brazil, and Thailand. They prefer well-drained, sandy loam soil and require plenty of sunlight for optimal growth. While cassava roots are widely known for their starchy content, the leaves are increasingly recognized for their nutritional benefits and are an important source of food in many regions.

However, it's essential to cook cassava leaves properly, as they contain cyanogenic compounds that can be toxic if consumed raw.