Bamboo shoots as food
Short answer: Young bamboo shoots are eaten across large parts of Asia and can also be bought in Denmark. They must always be cooked before eating, because several species contain substances that only disappear during preparation.
The young shoots
Only the very young shoots are used in cooking. They are harvested shortly after they break through the soil, while they are still tender and pale inside. After a short time the stem becomes hard and woody and is no longer suitable as food. That is why the shoot harvest is a short season each year where they are grown.
Why they must be cooked
Several bamboo species contain substances in the raw shoots that are not suitable for eating. These disappear when the shoots are peeled, sliced and cooked thoroughly. That is why you should never eat raw bamboo shoots, not even in small amounts. Always follow the instructions on the pack, and if in doubt, cook them once more.
Flavour and texture
The flavour is mild and slightly sweet, and the texture stays crisp even after cooking. The shoots easily take on the flavour of the other ingredients, which is one reason they are so common in Asian cooking. They are there more for their bite than for a strong taste of their own. Many people compare the crunch to water chestnuts.
The plant behind the shoots
Bamboo is a grass, not a tree, and the shoots correspond to the young shoots of other grasses. The difference is size, because a bamboo shoot can be quite thick when it breaks through the soil. The shoots come from an underground root system that sends up new shoots year after year without reseeding. Read more in is bamboo a grass or a tree.
Not the same as textile bamboo
For textiles the mature stem is used, not the shoot. The stem is harvested once it has finished growing and reached its full strength, and it is then processed into fibres. The shoots in the kitchen and the fabric in your clothes come from different parts of the plant and different stages of its life. See the whole process in from bamboo plant to soft fabric.
The species
There are many bamboo species, and not all of them give shoots that are good to eat. Some species are grown mainly for their shoots, others for their sturdy stems. The species used for textiles are chosen because they produce a lot of plant mass. So you cannot conclude from one use to another. More on the species in which bamboo species is used for clothing.
Where you find them
In Denmark, bamboo shoots are usually sold precooked in tins in Asian grocery shops and in the international section of supermarkets. Some places also stock them vacuum packed in the chilled section. Fresh shoots are rare here, because they must be processed quickly after harvest. Look for products that say the shoots are cooked, and follow the instructions.
From kitchen to textile
Bamboo is used as food, as building material and as a raw material for textiles, but each use relies on a different part of the plant. In clothing and bedding, the knit, weight and finish decide how the fabric feels against the skin. To see what the stem can become, take a look at bamboo bedding or bamboo clothing for men.
Frequently asked questions
Can you eat bamboo?
Yes, the young shoots can be eaten, but they must be cooked thoroughly first. Raw shoots from several species contain substances that only disappear when they are peeled and cooked.
Are tinned bamboo shoots ready to use?
Usually, yes. Tinned shoots are peeled and precooked, so they only need rinsing and heating. Always read the instructions on the packaging before you add them to a dish.
Is it the same bamboo that is used for clothing?
No. The kitchen uses the young shoots, while textiles are made from the mature stem. These are different parts of the plant, harvested at different times of its life.
You can find the full range at Bamboo-Clothing.com.
