Bamboo Shoot - Harvested Species

Harvested Species

Shoots of several species of bamboo are harvested for consumption:

• Phyllostachys edulis (孟宗竹, 江南竹) produces very large shoots up to 2.5 kilos. The shoots of this species are called different names depending on when they are harvested.
  • Winter shoots (冬筍, 鞭筍) are smaller in size, up to 1 kg in weigh per harvested shoot. The flesh is tender and palatable and commercially quite important; they are harvested in November and December in Taiwan.
  • "Hairy" shoots (毛竹筍) are larger in size, but due to their toughness and bitter taste, they are generally used to make dried bamboo shoots. They are harvested between March and May in Taiwan.
• Phyllostachys bambusoides (桂竹) produces shoots that are slender and long with firm flesh. Commonly consumed fresh, they are also made into dried bamboo shoots.
• Dendrocalamus latiflorus (麻竹) produces shoots that are large with flesh that is fibrous and hard. As such, they are suitable mainly for canning and drying.
• Bambusa oldhamii (綠竹) produces valuable shoots that are large with tender and fragrant flesh. They are usually sold fresh and in season between late spring and early fall. Their availability depends on local climate. These shoot are also available in cans when not in season.
• Bambusa odashimae (烏腳綠竹) is considered similar to B. oldhamii, but highly prized due to its crisp flesh similar to Asian pears. It is produced mainly in Taitung and Hualien and consumed fresh.
• Fargesia spathacea (箭竹) produces flavourful long, thin, tender sprouts that can be eaten fresh or canned
• Bambusa blumeana (刺竹) produces inferior shoots with a coarse and looser textures than other bamboo shoots and are eaten when others are not in season in Taiwan