Are Shoots of the Ghost Bamboo (Dendrocalamus minor 'Amoenus') Edible?
Are shoots of the Ghost bamboo (Dendrocalamus minor 'Amoenus') edible? When boiling bamboo shoots, how many water changes are required?
I harvested Gigantochloa atroviolacea shoots and had kind of a bitter almond cyanide compound odor which dissipated on boiling. What would be the recommended cooking times and water changes to optimize safety and minimise nutrient loss?
On steep rain forest slopes with clay soil in hurricane prone areas, what edible bamboo species would be better for erosion control and withstand uprooting of hurricane force winds? Guadua? I read it spreads out almost like a runner. Does Guadua produce edibility shoots?
⭐ Best Answer:
I did not find any information saying Dendrocalamus minor is edible, nor is Guadua for that matter (with the exception of Guadua sarcocarpa).
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. Bamboo shoots will still be crisp and crunchy after cooking.
