Bamboo shoots
What is a weed? A plant whose virtues have not yet been discovered.
All bamboo shoots are edible, but some are better than others. Some varieties have a very astringent flavor and must be par-boiled before using.
Don't waste your time harvesting shoots less than 1" in diameter as the amount of time spent removing the flesh will not justify the amount of flesh attained. To harvest shoots, select the largest diameter possible and cut with a sharp knife 1" to 4" below the soil level; ideally you want to cut the shoot where it attaches to the rhizome. Remove the top portion of the shoot and the outer sheath and peel back to solid flesh. If the shoot has an astringent taste, par-boil in one or more changes of water before adding to your recipe. Cut lengthwise, crosswise or on the bias; try to size the pieces to match any other vegetables you are using.
Most of the varieties listed on the left can be used raw as a dipping vegetable, garnish or added to your recipe without par-boiling if you remove the top 1/3 of the shoot. The varieties on the left provide good diameter shoots and have good shoot production from March to early June in Virginia. Your results will vary depending on your location and local growing conditions.
