posted on May, 28 2013 @ 02:48 AM
Another one that is commonly found in an urban environment anywhere in the world. Though only 100 of the 1200 species are commonly harvested for
shoots they are all edible, some may just be a bit small or bitter.
What are Bamboo Shoots?
Bamboo is a member of the grass family. Bamboo shoots are young, new canes that are harvested for food before they are two weeks old or one-foot tall.
Bamboo shoots are crisp and tender, comparable to asparagus, with a flavor similar to corn. They are used frequently in Asian cuisine. Commercially
canned bamboo shoots are common, but fresh, locally grown bamboo has far better flavor and texture.
Fresh bamboo shoots can be stored in the refrigerator for up to two weeks. A bitter taste develops if kept longer than this, or if the shoots are
exposed to sunlight. Store whole, unpeeled bamboo shoots in the crisper drawer of the refrigerator. Fresh shoots can also be cooked then frozen.
Using Bamboo Shoots
Bamboo shoots need to be peeled and cooked before using. Do not eat bamboo shoots raw as they are bitter tasting and can be hard to digest. Trim the
roots, peel the outer leaves (sheath leaves), and remove any tough flesh of the shoots before cooking. Tender leaves can be left attached and eaten.
The shoots should be cut across the grain into one-eighth inch slices. If very tender, the shoot can be cut into any pattern.
Cook bamboo shoots in boiling water in an uncovered pan for 20 minutes. Leaving the pan uncovered allows the compounds that cause bitterness to
dissipate into the air. If there is any bitter taste to the shoots after cooking, boil them in fresh water for 5 more minutes. Bamboo shoots can also
be microwaved, in an uncovered shallow pan of water for four minutes. Shoots will still be crisp and crunchy after cooking.