Bamboo Shoots

Edible Bamboo Shoots are the new growth from a few of the many varieties of Bamboo. Bamboo Shoots are an important food source in Asia but the Bamboo

Shoots have to be prepared carefully before use. Young Bamboo Shoots have a very bitter taste and are often woody and difficult to digest, some of the varieties also contain Cyanogens. To prepare Bamboo Shoots for eating, the outer layers should be peeled off and the remaining root is then sliced and boiled in water for 15 – 25 minutes in an uncovered pan. The Bamboo Shoots should then be thoroughly rinsed and drained. This will remove the bitterness and any traces of Cyanogens. An alternative method is to boil the whole Bamboo Shoot in water before slicing but obviously this will take much longer to do. Bamboo Shoots are available ready sliced commercially, canned or frozen, and as these have already been processed, they are ready for use immediately. Fresh Bamboo Shoots, pre cleaned and boiled are also on sale in many Asian fresh markets.

Bamboo is a member of the Grass family and the edible Bamboo Shots come from the Bambusa vulgaris and Phyllostachys edulis species.

Throughout Asia, Bamboo Shoots are widely used in a variety of different ways. They can be eaten in salads, in stir fries, in soups, mixed vegetable dishes, curries and also can be used in pickles. Bamboo Shoots are low in calories and high in Potassium.