Bamboo

Although the bamboo is often thought to be a tree, it is actually a type of evergreen perennial grass that is woody when mature but whose young shoots are edible. The mature stalks are characterized by green internodes ribbed with cream-colored, brown-speckled sheaths and hanging leaves up to 8 inches long and 3/4 inch wide. Fresh bamboo shoots are light yellow or brown, purple at the root end, and white at the stalk end. The cooked young shoots are crisp, fragrant, and mild in flavor.

The dozens of varieties of bamboo can be classified in several ways. All bamboo can be divided into those that grow uncontrollably (the invasive type) and those that tend to clump. Bamboo also can be divided into those that are cold-hardy and those that are tropical and sub-tropical. Finally, within each of the above categories, the numerous species can be classified by their mature size (giant, large, medium, and dwarf). Bamboo grown in the United States is almost exclusively the cold-hardy Phyllostachys species, most of which are invasive.

Bamboo is native to China, Japan, southeast Asia, India, Africa, South America, and parts of Mexico. Although bamboo shoots have been an important vegetable in Asian diets for thousands of years, Asian-grown bamboo is mostly consumed locally, with only small quantities processed for export. Bamboo is still a rare vegetable in Western countries, used exclusively in Oriental dishes. However, Europe and the United States are beginning to develop bamboo crops.

Bamboo grows by sending out new rhizomes (underground, horizontal stems) from which new shoots emerge. The constant appearance of new shoots and leaves gives the plant its evergreen appearance. The nutrients made by the leaves are stored in the rhizomes and then converted into the following year's new growth. Because large crops occur in alternate years, growers maintain plants of various ages. To keep the shoots white, soil is sometimes piled against new growth areas to prevent them from developing chlorophyll.

Nations that export bamboo shoots may harvest cultivated plantations or native forests. Unfortunately, lack of regulation has allowed excessive harvesting, which has led to a decline in some native forests. In contrast, because many hardy bamboo species spread uncontrollably, U.S. home gardeners who want to grow bamboo should construct an underground barrier wall to prevent its spread.

Cooked bamboo shoots are a source of potassium.

Uses

The tenderest shoots are those about 6 inches or less in height. Fresh shoots should be stored in cold water for no more than 2 days, or wrapped tightly in plastic and refrigerated up to a week. The shoots also can be blanched and frozen for up to a year. Fresh shoots should be boiled in one or two changes of plain or slightly salted water until tender, then husked and sliced lengthwise. Canned or frozen bamboo shoots should be rinsed, heated, and served as is or stir fried with meats and other vegetables. The tender parts also can be used in salads.