It’s edible.

Bamboo shoots are the buds of bamboo that first grow out of the soil. They are delicious and can be used for cooking. Bamboo is a qualitative plant, and the edible parts are young, tender, short and strong buds or whips.

Bamboo shoots are available all year round, but spring bamboo shoots and winter bamboo shoots are the best. Whether it is served cold, stir-fried or boiled in soup, it is tender and fragrant and is one of people's favorite dishes. The main bamboo species with excellent bamboo shoots in China include moso bamboo and early bamboo from the middle and lower reaches of the Yangtze River, as well as Ma bamboo and green bamboo from the Pearl River basin, Fujian, Taiwan and other places. The underground stems of scattered bamboo species such as moso bamboo and early bamboo are buried deep in the soil. The bamboo whips and shoot buds are protected by the soil layer and are not susceptible to frost damage in winter. The bamboo shoots emerge mainly in spring. The underground stems of clustered bamboo species such as Ma bamboo and green bamboo are shallowly embedded in the soil, and the shoot buds are often exposed to the soil surface. They are susceptible to frost damage in winter, and the shoot emergence period is mainly in summer and autumn. Bamboo is native to the tropics and subtropics. It likes warm temperatures and is afraid of cold. It is mainly distributed in areas with annual rainfall of 1000 to 2000mm. The optimal temperature for moso bamboo growth is an annual average of 16 to 17°C, with an average temperature below 30°C in summer and an average of around 4°C in winter. Ma bamboo and green bamboo require an annual average temperature of 18 to 20°C, and the average temperature in January is above 10°C. Therefore, bamboo forests are luxuriant in southern my country, while bamboo forests are scarce in the north. Bamboo requires deep soil, loose, fertile, moist soil, good drainage and aeration, and a soil pH value of 4.5 to 7.

Bamboo shoots are the prototype of bamboo poles. From the longitudinal section, you can see that there are many transverse partitions in the middle and thick bamboo shoots around them. The bamboo shoots are wrapped in bamboo shoots. The tender parts of the bamboo shoots, transverse partitions and bamboo shoots can be eaten. The peak period of bamboo shoots is 3 to 6 years after the moso bamboo whip is born. Winter bamboo shoots can be dug in winter, and spring bamboo shoots can be harvested around the Qingming Festival. The spring bamboo shoots of early bamboo are of better quality than moso bamboo. The bamboo shoots of cluster-type bamboos such as Ma bamboo and green bamboo begin to be harvested two years after planting. The harvest period is from April to November every year, and the peak harvest period is from July to August. The best time for harvesting is when the bamboo shoot heads are just above the soil surface. If harvested too late, the bamboo shoots will be rich in fiber and have a bitter taste. Bamboo shoots, also known as magnolia slices, can be eaten fresh in winter, spring and summer throughout the year.

Fresh bamboo shoots have a high moisture content. The moisture content of moso bamboo shoots in spring is 90%, and in winter bamboo shoots is 85%. They are fresh and tender foods and cannot withstand storage and long-distance transportation. As a vegetable, it has always been loved by people. Its taste is fragrant and delicious, and it is regarded as a treasure in dishes. Bamboo shoots cannot be eaten raw. When cooked alone, they have a bitter taste and taste bad. However, when fried with meat, the bamboo shoots taste particularly delicious. Bamboo shoots can be used to make soup or cook, and can make many delicious dishes. Such as bamboo shoots and crucian carp soup, bamboo shoots roasting pork, bamboo shoots cooking white porridge, and now bamboo shoots are also made into dried bamboo shoots, magnolia slices and canned food.