Bamboo shoots are a fine and nutritious food (nutritional value equivalent to that of the onion).
Depending on the species their size vary from the size of an asparagus to the size of an arm.
The shoots are harvested when they leave the ground, preferably in the morning. Warning: the down of the leaves and the sheaths of hair can cause damage to the stomach, it is necessary to peel the leaf sheath before cooking.
Harvesting must be done before the shoot saw the light. The method to find the shoot is to trample the ground with slippers to feel the shoot under the surface.
Preparation: It is necessary to boil the shoots, discard the cooking water and peel the leaf sheath. It is preferable to prepare the sprouts shortly after the harvest.
The consistency of the shoot is reminiscent of the apple, its taste evokes the artichoke.

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Most bamboo shoots are edible, whatever the case, but those of Phyllostachys edulis heterocycla fit particularly well to culinary preparation.
Depending on the country, the sprouts found in the markets come from domestic bamboo groves or are harvested in nature..

The bamboo shoots can also be dried or canned.