Can the water that cooked the cassava be used as watering water? Is it beneficial in any way with its “nutrients”?
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They contain cyanide prior to boiling. I’d avoid it. If the water contains any bit of cyanide leftover I’d be worried about it in the plant. I don’t know if it cooks out or if the water just draws it out. Without understanding the science better I’d be inclined to play it safe and not use it.
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I saw here that it really has cyanide, but raw, after correct cooking it eliminates these cyanide substances, a friend used it on his plant he said it really “boosted” it.
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The boiling will get rid of the cyanide from the root or other parts of the plant but remains in the water. I wouldn’t use it just to be safe.
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Okay, thanks for the explanations and I won’t use it.
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