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Flavor qualities of some edible oriental bamboos

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Abstract

Sixteen kinds of bamboo shoots are here classified on the basis of their acridity, and recipes given for preparation of them as articles of food.

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Authors and Affiliations

  1. Division of Plant Exploration and Introduction, Agricultural Research Service, United States Department of Agriculture, USA

    Robert A. Young

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  1. Robert A. Young
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All photographs used are from the Department.

This article was received prior to the recent reorganization of the United States Department of Agriculture. The Division of Plant Exploration and Introduction is now known as the Section of Plant Introduction.

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Young, R.A. Flavor qualities of some edible oriental bamboos. Econ Bot 8, 377–386 (1954). https://doi.org/10.1007/BF02908612

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  • DOI: https://doi.org/10.1007/BF02908612

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