Non-Invasive Bamboo You Can Eat!

Edible Bamboo, also known as the Male Bamboo or Calcutta Bamboo, is treasured for its qualities as a fast-growing, unique culinary treat.

To harvest, simply pick your bamboo shoots, bring them indoors to boil and prepare a one-of-a-kind dish! Its distinct flavor has unlimited recipe possibilities, with a crisp texture and sweet taste.

Unlike other Bamboo varieties, Edible Bamboo is non-aggressive and non-invasive. Plant in small spaces, urban patios, or containers on your porch to enjoy the delight of home-grown bamboo.

One of the easiest-to-grow bamboo varieties, the Edible Bamboo Plant is tolerant of both cold and heat, and even drought. It can withstand a variety of tough landscape conditions for gardening ease.

Looking for a uniquely beautiful, edible tree that’s easy to care for? Look no further than the Edible Bamboo Plant!

Planting & Care

1. Planting: Plant your Edible Bamboo in an area that's protected from high winds and receives partial sunlight (anywhere from 4 to 6 hours of sunlight daily).

Edible Bamboo does best in well-draining soil and will adapt to your natural soil even if it's light and sandy or heavy in clay.

To plant, dig a hole large enough to accommodate your Edible Bamboo’s root ball. Then, plant and backfill the soil.

2. Watering: Depending on your climate, water your Bamboo at least twice weekly, especially during its first year. Once well established, water less frequently—about once per week.

3. Fertilizing: In early spring and fall, give your Edible Bamboo a slow-release fertilizer that's high in nitrogen.

Note: Bamboo can contain a toxin called taxiphyllin when eaten in large quantities raw. When harvesting and eating your bamboo shoots, store them in a cool, dark place after harvest and enjoy them within 2 weeks to avoid a bitter taste. We recommend the popular preparation method of boiling or blanching the shoots before eating.