Introduction to the Cultivation Methods and Culinary Uses of Moso Bamboo

Moso bamboo, of the grass family and the genus Phyllostachys, is a monopodial, scattered-growing, evergreen, tree-like bamboo plant. The culms can reach over 20 m in height and over 20 cm in diameter; old culms are hairless and gradually change from green to greenish yellow; the wall is about 1 cm thick; the shoot season is in April. Moso bamboo is the bamboo species with the longest cultivation history, the widest area and the greatest economic value in China. Its culms are thick and large, suitable for construction, such as beams, columns, sheds and scaffolding; its splitting quality is excellent, and it is used for weaving tools and handicrafts of various thicknesses; the branch tips are used for brooms; young bamboo and culm sheaths are used as papermaking raw materials; the shoots are delicious and can be eaten fresh or processed into yulan slices, dried bamboo shoots, shoot sheaths and so on. Moso bamboo leaves are emerald green, evergreen through the four seasons, graceful and upright, and do not wither after frost, appealing to both refined and popular tastes. It is the dominant bamboo species in the high-altitude mountainous areas of our county, distributed throughout Datuan Rock, and nearby digging of moso bamboo stump seedlings can be adopted for afforestation, with 50 cm of rhizome, more than two effective shoot buds. Features: seedlings dug nearby have a high survival rate and take effect quickly, matching the site to the tree, 35 stumps per mu.