It can grow after the beginning of spring.

The bamboo shoots that come out of the ground after the first day of spring are called spring bamboo shoots, and there are three phases of bamboo shoots: the early phase, from early February to early April; the middle phase, in mid- and late April; and the late phase, in May and thereafter.

All the spring bamboo shoots in the early and late stages of emergence can be dug up because of the small possibility of becoming bamboo. And the middle of the spring shoots, because of the individual large, robust, strong vitality, should be selected to leave most of them to raise into bamboo.

What should be dug up are small-diameter bamboo shoots, weak bamboo shoots, shallow whip bamboo shoots, crooked-headed bamboo shoots, small bamboo shoots, and retreating bamboo shoots.

The characteristics of the retreating bamboo shoots are: no dew at the tip of the shoots in the morning on a sunny day, the shells of the bamboo shoots are hairless, the color is dark and the texture is soft. When digging bamboo shoots, do not hurt the bamboo whip, whip root and whip shoots. Immediately after digging bamboo shoots, cover the soil to fill the bamboo shoot holes.

Expanded

There are many ways to eat spring bamboo shoots, such as stir-frying, burning, boiling, stewing, etc., because of its various parts of the degree of freshness of the different grades of food, each with its own characteristics. Such as the tender head can be used to stir-fry; the middle can be cut into bamboo shoots, fried, burned or as a dish of ingredients; root texture is older, can be boiled, simmered and cooked with meat soup.

"Although the spring bamboo shoots have high nutritional value, but the spring bamboo shoots cold taste sweet, and contains more crude cellulose, after excessive consumption, it is difficult to digest, easy to the gastrointestinal burden, the elderly, children should not eat more than half of each meal is best not to exceed half a root.

Patients with peptic ulcers, gastritis and other diseases should be cautious of eating spring bamboo shoots.

At the same time, spring bamboo shoots contain oxalic acid, if you use bamboo shoots, bamboo shoots fried vegetables, can be blanched in boiling water before fishing out spare, so you can remove most of the oxalic acid, but also to make the dishes without astringency.

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