Tuberose Bamboo Shoots
Estimated Inventory, lb : 0
Description/Taste
Tuberose Bamboo Shoots are slender, edible stems topped with a cluster of unopened buds. Each shoot may vary in size and appearance, depending on growing conditions and age at harvest, but generally average 23 to 24 centimeters in length and 0.5 to 1 centimeter in diameter. The petite buds are comprised of tiny, unopened white to green flowers that are encased in a layer of thin, pale green leaves. The flowers typically cascade down the stem in sets of two, and the stem is elongated, pliable, and slightly striated. When snapped in half, the stems have a thick exterior and a fleshy interior, releasing fine, viscous strings. Tuberose Bamboo Shoots are traditionally eaten after lightly cooking. If the stems are sampled raw, they have a notable crisp, aqueous, slippery, and subtly slimy texture. Once cooked, the stems become crunchy, tender, and succulent. The cooked buds also develop a chewy consistency reminiscent of edamame. Tuberose Bamboo Shoots release a faint, vegetal aroma similar to asparagus and the stems have a sweet, mild, green, and grassy flavor. The buds complement the stems with a similar taste and contribute a faint floral undertone. Consumers often comment that Tuberose Bamboo Shoots taste like asparagus but without any bitterness.
Seasons/Availability
Tuberose Bamboo Shoots are available year-round, with a peak season in the summer in Taiwan. Summer crops harvested between July and October have higher yields and a more tender, crisp consistency. Winter crops are lower in yield and are slightly higher in fiber.
Current Facts
Tuberose Bamboo Shoots, botanically classified as Agave amica, are the young, edible stems and buds of the flowering Tuberose plant, belonging to the Asparagaceae family. Tuberose has been traditionally known for its fragrant white blooms and was utilized worldwide in perfumes, floral arrangements, and medicinal practices. In the late 20th to early 21st century, the species was transformed from an ornamental to an edible plant harvested for its tender and crips buds and stems in Taiwan. Tuberose Bamboo Shoots are gathered from the plant before the buds open and are savored as a culinary delicacy. They are favored for their asparagus-like taste and crisp texture and are often labeled as Wild Asparagus in fresh markets throughout Taiwan. The species is also known as Tuberose Jade Bamboo Shoots, Tuberose Buds, and Polianthes tuberosa. Despite their “Bamboo Shoot” moniker, the species is unrelated to true bamboo shoots, Phyllostachys edulis. The young buds were given this name as a marketing tool to evoke a feeling of tenderness and fresh flavors in the minds of consumers. Tuberose Bamboo Shoots were initially released as a premium ingredient reserved for high-end restaurants in Taiwan. As production expanded in the 21st century, the crisp buds have evolved into a specialty ingredient sold in asparagus-like bundles in fresh markets throughout Taiwan. Tuberose Bamboo Shoots are valued for their versatility, novelty, and aesthetic qualities in culinary preparations.
Nutritional Value
Tuberose Bamboo Shoots have not been extensively studied for their nutritional properties. The edible shoots and buds are a source of fiber, which is believed to aid in digestion, and the buds are sometimes considered a mild diuretic. In Traditional Chinese Medicine, parts of the Tuberose plant, in general, have been used in preparations to reduce inflammation, detox the liver, and boost circulation. Elements of the plant have also been incorporated into topical treatments as an antimicrobial for skin irritations. In natural treatments, the flowers are sometimes utilized for their fragrance as an insect repellant.
Applications
Tuberose Bamboo Shoots have a mild, sweet, green, and grassy flavor suited for lightly cooked preparations. Both the stems and the buds are edible and have a subtle flavoring, allowing them to be used as a supporting ingredient in main or side dishes. Tuberose Bamboo Shoots should be washed before use, and some consumers choose to peel the stems. The stems and buds can be stir-fried with meat and other vegetables and are often cooked with seafood. The stems and buds can also be steamed or blanched to retain a crisp and crunchy consistency. In Taiwan, Tuberose Bamboo Shoots are popularly blanched, chilled, and tossed with a light dressing as a refreshing salad. The stems and buds are also steamed and served with aromatics or tossed into noodle or rice-based dishes. Tuberose Bamboo Shoots can be incorporated into almost any recipe calling for asparagus, as it has a similar texture and flavor. Some chefs note that the buds and stems can be used in soup, but they can develop a yellow hue and may not be as aesthetically appealing. Tuberose Bamboo Shoots pair well with mushrooms, bell peppers, snow peas, tomatoes, salty cheeses, seafood such as shrimp, white fish, and crab, aromatics including garlic, ginger, and onions, and meats such as pork, poultry, or beef. Fresh shoots should be immediately consumed for the best quality and flavor. To extend its shelf life, Tuberose Bamboo Shoots can be blanched and stored in a sealed container in the refrigerator for a few days.
Ethnic/Cultural Info
Tuberose is nicknamed Moonlight Incense as the fragrant flowers release their strongest aroma at night. The aromatic blooms have been adored for their floral, sweet, and refreshing scent and were once a prevalent element in floral arrangements in East Asia. These arrangements were used as decorations for religious observances and ancestral offerings. Tuberose flowers were also notably mentioned in an ancient Chinese legend. The tale begins on a summer night with a beautiful young man named Zhang. Legend has it Zhang was playing a flute, and the melody drifted up to the Moon Palace and caught the attention of Chang’e, the moon goddess. The goddess sent a fairy to Zhang and asked for the musical score. Zhang willingly gave the fairy the musical notes, and in return, the fairy invited the man to play at the Moon Palace. Zhang was overwhelmed with the offer but desired to remain on Earth. As a parting gift, the fairy tossed its jade hairpin to Zhang, but the young man missed catching the falling pin and could not find it on the ground. It is said that the spot where the hairpin dropped to the Earth is where Tuberose first bloomed, and on moonlit nights, the fragrant blooms are their strongest in memory of this tale.
Geography/History
Tuberose Bamboo Shoots were developed in Taiwan in the late 20th century. The species Agave amica has origins in central and southern Mexico and was domesticated in ancient times. The species was later introduced worldwide and arrived in China sometime between the Ming Dynasty, 1368 to 1644 CE, and the Qing Dynasty, 1644 to 1911 CE. Over time, Tuberose became a widespread species throughout East Asia and was used for ornamental, medicinal, and religious purposes. The white blooms were renowned for their fragrance and were extensively cultivated for floral arrangements, especially in Taiwan. Tuberose remained firmly established as a choice bloom in arrangements for several decades, but in the late 20th century, Tuberose flowers were overproduced, leading flower growers to have an excess supply, resulting in a loss of income. A government policy enacted by President Ma Ying-Jeou in the early 21st century also contributed to the decline in the Taiwanese floral industry. It was instated that flowers should no longer be used as a gift in government dealings. During this time, it is said that Tuberose flower growers lamented that they could not make enough money for food and said they would have to begin eating their flowers as a metaphor for the lack of income. In response to these hardships, flower farmer Huang Runyi began attempting to breed a Tuberose variety that could be used as a culinary ingredient in addition to an ornamental. Runyi was the head of the Huwei Farmers Association in the Huwei Township in Yunlin County, Taiwan, and when hearing of these struggles, he remembered that one of his former professors, Huang Daxiong, at Chiayi University once claimed that Tuberose could be eaten. This memory inspired Runyi to partner with other growers, professors, and researchers throughout Taiwan to develop an improved Tuberose variety that could be used for culinary purposes. It took Runyi several years to grow a new variety without the need for harmful pesticides, and he planted around 20 hectares of the newly developed plant known as the Yunlin Tiger Tail. Runyi eventually branded the edible stems and buds as Tuberose Bamboo Shoots, and the tender, crisp vegetables gained notoriety from chefs utilizing them in culinary competitions. Tuberose Bamboo Shoots became internationally known after they were featured in a dish that won a prestigious cooking competition at the Singapore International Food Exhibition in 2010. This recognition launched Tuberose Bamboo Shoots into the culinary world as a delicacy, and initially, the variety was reserved for high-end chefs and restaurants due to their premium cost. Tuberose Bamboo Shoots later expanded in production, lowering overall cost and increasing availability, and were developed into an accessible but still somewhat rare culinary ingredient. Today, Tuberose Bamboo Shoots are sold throughout fresh markets in Taiwan and are occasionally found in specialty markets in East Asia. The Tuberose Bamboo Shoots featured in the photograph above were sourced through Binjiang Vegetable Market in Taipei, Taiwan.
