Edible Bamboo Species

As a gourmet gardener I would highlight:

Sprouts (which weight Kilos)

Pickled Bamboo
Boiled in sweet sour Chinese Dishes
Boiled fine strips in Salads
Boiled in Soups

enjoy your meal

But check which Bamboo is the most delicious..

Then as the Bamboo itself: The sound it makes while moving in the wind
As Cover for Pens and Chicken Dust bath the leaves are known to reduce parasites
Erosion control
Weed control with allopathic habits

Bamboo Huts are very common in Thailand and a eye pleasure at your fishing lake (Background planting)

Here a Complete List of all known Edible Bamboo Species

Species Common Name Quality Rating

Acidosasa edulis Delicious (5/5)
Bambusa balcooa
Female Bamboo Good (4/5)
Bambusa beecheyana Good (4/5)
Bambusa blumeana
Spiny Bamboo Good (4/5)
Bambusa gibboides Good (4/5)
Bambusa polymorpha
Burmese Bamboo Good (4/5)
Bambusa tulda
Bengal Bamboo Good (4/5)
Bambusa tuldoides Good (4/5)
Bambusa vulgaris
Common Bamboo Edible (3/5)
Chimonobambusa communis Good (4/5)
Chimonobambusa macrophylla Delicious (5/5)
Chimonobambusa marmorea Delicious (5/5)
Chimonobambusa pachystachys Delicious (5/5)
Chimonobambusa puberula Delicious (5/5)
Chimonobambusa quadrangularis Delicious (5/5)
Chimonobambusa rigidula Delicious (5/5)
Chimonobambusa szechuanensis Delicious (5/5)
Chimonobambusa tumidissinoda Delicious (5/5)
Chimonocalamus delicatus Delicious (5/5)
Dendrocalamus asper
Rough Bamboo Good (4/5)
Dendrocalamus brandisii
Velvet Leaf Bamboo Good (4/5)
Dendrocalamus giganteus
Giant Bamboo Good (4/5)
Dendrocalamus latiflorus
Taiwan Giant Bamboo Good (4/5)
Dendrocalamus latiflorus Good (4/5)
Gigantochloa atter
Giant Atter Good (4/5)
Gigantochloa levis Delicious (5/5)
Gigantochloa ligulata Good (4/5)
Gigantochloa nigrociliata Good (4/5)
Gigantochloa pruriens Good (4/5)
Gigantochloa robusta Good (4/5)
Gigantochloa thoii Good (4/5)
Guadua sarcocarpa Good (4/5)
Himalayacalamus falconeri Good (4/5)
Phyllostachys acuta Delicious (5/5)
Phyllostachys dulcis Delicious (5/5)
Phyllostachys edulis
Moso Bamboo Good (4/5)
Phyllostachys edulis f. edulis Delicious (5/5)
Phyllostachys elegans Delicious (5/5)
Phyllostachys fimbriligula Delicious (5/5)
Phyllostachys flexuosa Delicious (5/5)
Phyllostachys glabrata Delicious (5/5)
Phyllostachys glauca Good (4/5)
Phyllostachys incarnata Delicious (5/5)
Phyllostachys iridescens Delicious (5/5)
Phyllostachys nidularia Delicious (5/5)
Phyllostachys nigella Delicious (5/5)
Phyllostachys nigra var. henonis Delicious (5/5)
Phyllostachys nuda Delicious (5/5)
Phyllostachys parvifolia Delicious (5/5)
Phyllostachys platyglossa Delicious (5/5)
Phyllostachys praecox Delicious (5/5)
Phyllostachys praecox f. viridisulcata Delicious (5/5)
Phyllostachys prominens Good (4/5)
Phyllostachys propinqua Good (4/5)
Phyllostachys propinqua f. lanuginosa Delicious (5/5)
Phyllostachys rivalis Delicious (5/5)
Phyllostachys sulphurea f. laqueata Good (4/5)
Phyllostachys sulphurea f. viridis Good (4/5)
Phyllostachys vivax Delicious (5/5)
Phyllostachys yunhoensis Delicious (5/5)
Sasa kurilensis Good (4/5)
Thyrsostachys siamensis
Monastery Bamboo Good (4/5)
Yushania maling Good (4/5)

How do you cook your bamboo?

Joylynn Hardesty wrote:How do you cook your bamboo?

I would love to know, too. I've only ever had it in stir fry, or soups. That feels... unimaginative, to me. I know you've highlighted a few things, See, but, there must be more ways to use this yummy tidbit!

Joylynn Hardesty wrote:How do you cook your bamboo?

We always go in the early morning and looking for new sprouts appearing.
Depeding on the bamboo type it could be 3-4 Kilo or just a few 100 grams.

We peel the bamboo:
Funny, I see many western visitors they try to peel a shoot like a corn or banana.
Just cut once all the way down and take the leaves (peel) in one go off, until you have freed the inner white core.

Then you cut it in thumb size chunks or strips. (depending what you want to make out of it)
Bring slightly salted water to simmer (NOT boil) and dump the bamboo into it.
It needs to be slowly cooked for 45 - 60 minutes.
A toothpick will tell you when the bamboo is done when it goes all the way through without resistance.

Further processing is variable:
Pickling, Canning, stir fry the slices, add to the soup and salad, or eat the thick pieces chilled with a slash of Mayonaise as a refreshing snack...
Stir fry is the main use:
Just Bamboo with thin sliced meats of all kind, spicy or sweet sour also in stews with brown gravvy..
It just goes everywhere (but I personally find it doens't go along with fish)

My favourite:
Stir fry minced meat, add garlic, onion, Cocktail tomatoes, chilies, ginger and bamboo shoot strips...
Salt, Pepper, a teaspoon fish sauce (or oyster sauce) and a bit soy sauce... To balance the taste spikes out, add a sprinkle of sugar
We use instaed of sugar also Tamarind paste which gives a fruity note.

Those sound like great ways to use it! Thank you! I guess it makes sense to use it like so many other veggies! Yum!