Bambusa odashimae

edible bamboo

Bamboo sprouts have been eaten in China for over 2,500 years. The young bamboo shoots are harvested right after they peek above the soil; if they are not harvested quickly thereafter, they will lose much of their tenderness and flavor.

The sprouts of this species are particularly prized because of their crispy flesh, which has been likened to that of Asian pears. A number of chefs in Miami are cultivating it for this reason for inclusion in stir-fry and curry dishes. Bamboo sprouts are normally peeled (the outer sheaths taken off) and cooked before eating. They contain good levels of fiber, protein, potassium, and manganese with very few calories. Bamboo is gradually becoming more widely known as a nutritious low-calorie food, and so you will be seeing it as an ingredient in some unexpected places; like pretzels! No joke.

Besides being nutritious, bamboo is also a sustainable food source: it grows very quickly, does not normally need replanting after harvest, and can be grown easily without many pesticides, fertilizers, or irrigation. Want to try harvesting bamboo to eat yourself? Here's how:

If bamboo is taking over your garden or you are considering planting bamboo but don’t know how you’ll keep it in check, David Fairchild, a great 19^th - 20^th century botanist who called South Florida his home, offers some great advice: “The best way to control bamboo is to eat it.”