We consume bamboo shoots in Asia for thousands of years. The leaves are also edible, the heart and the sweet liquid that flows notched rods.
The texture is reminiscent of apple, taste evokes the artichoke. Like asparagus, they are harvested when they point to the ground. All the bamboo shoots are edible matter what their species. The bamboo shoots can also be dried or canned.

Bamboo is also suitable for medicinal properties quite extraordinary: the fight against asthma, hemoptysis and hemorrhoids, the silica content in the bamboo has anti-poison.

All bamboo shoots are edible, rich in vitamins A, C, B1 and B2 but taste quality varies. The shoots must be picked very young and free of their sheaths, some species are eaten raw, roasted and the other accommodated in many ways. The most popular species are Phyllostachys edulis, henonis, nigra, or sasa Nidularia kurilensis.