Malanga Stat Summary
Plant Spacing: 72" (1828 mm)
Row Spacing: 72" (1828 mm)
Planting Depth: 3-4" (76-101 mm)
Plants Per Person: 1
Soil Temperature: 55-85°F (13-29°C)
Days to Emergence:
Recommended Soil PH: 5.5-7.8
Earliest Outdoor Planting: After Last Frost
Can direct seed outdoors
Can seed indoors
Malanga require full sunlight, temperatures above 68 degrees F, and moisture holding but well-drained soils. It prefers a soil pH range of 5.5 to 7.8. Edible tubers are formed in the soil at the base of the plant; a central large tuber with a cluster of lateral tubers, around it.
Propagate by planting the whole main tuber or secondary tubers; you can also plant just a piece of the main tuber. Before planting, seed pieces should be cured by dipping them into a fungicide liquid made up of 1 g Metalaxyl to 1 quart of water. Air dry for at least two hours; plant within 2 weeks at 3 to 4 inches deep with 6 feet between plants and rows.
Organic mulching is commonly recommended.
Apply a 10-20-20 fertilizer in 3 separate applications at 2, 5 and 7 months after planting. Control weeds for the first 3 months after planting.
Harvesting and Storing Malanga
When the foliage above ground starts to dry out and die back, it is time to harvest the tubers. Use your hands to dig up the entire malanga plant, roots and all. Rinse the plant with fresh water to remove all dirt. Tear off the malanga's tubers; they look like small, hairy potatoes. Throw the tubers into a pot of boiling water for at least ten minutes. Do not store in refrigerator or below 45 degrees F. Once harvested, use within 7 days.
Malanga Insect and Disease Information
Root rot or leaf burning disease can be controlled with prompt harvest, the use of quality seeds, and planting in well-drained soil.
Malanga Yield Information
Malanga can be peeled, boiled and eaten like potatoes, even mashed with milk and butter. Deep fried, it makes very good chips. If boiled in soups, it will help thicken the broth.
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