Part of the grass family , bamboo shoots are usually crisp and sensitive , similar to asparagus . It is popularly used in Japan , Taiwan and other south – East Asian countries .

It protects against heart diseases , cancer and helps in treating stomach disorders . It is low in calories and can treat ulcers .

Due to its high pungent smell and bitter acidic taste it is not very acceptable to first time eaters . But once the taste gets acquired , one will hardly miss out on this vegetable .

Born and brought up in the coastal part of Karnataka , we get bamboo shoots from the dense forest of the North canara Districts . It is usually available in market , when the rainfall starts . The centre part and the white tender parts are eaten .

The outer layers are peeled and discarded

The inner white portion should be cut in to pieces . The centre of the shoot should be chopped finely

The bigger pieces and chopped pieces should be kept under water separately for at least 2 – 3 days . The water should be changed daily . After the third day , the pieces can be taken out of the water and can be used for various dishes or they can be brined and stored in jars .