Black bamboo – Phyllostachys nigra

Black bamboo - Phyllostachys nigra

Black bamboo - Phyllostachys nigra is native to China and are widely cultivated elsewhere, enhancing both outdoor and sunny indoor spaces. These plants are aesthetically very appealing and used to define an elegant and sophisticated Chinese or Japanese look in any space.

Besides its beauty, Its a durable and sustainable natural recourse with a natural resistance against a variety of organisms. Black bamboo is very strong and can handle relatively a lot of weight without bending, when dry. Then there is the bonus point, that they also edible, when processed correctly. But aware as they contain toxins and proper preparation is necessary. All in all this plant is a good idea for anyone with a sustainable mindset. 

Black bamboo - Phyllostachys nigra is versatile and can used for a variety of applications. Like lumber (timber), making musical instruments, furniture an even in architecture. If you are a gardener, its a wonderful recourse for a variety of purposes. Its is even used to make in bicycle frames because it's so lightweight and strong.

Fellow eco warriors, consider a spot in the garden for this rapidly renewable resource that unlike wood can grow up to 1m a day. Plus it absorbs more carbon dioxide than trees, releases more oxygen and requires less water.

Nature of the plant

Depending on the conditions, these plants can reach heights of up to 25 m and 30 cm in width. But be aware as it can spread rapidly, especially around water. Undoubtedly allocate a specific space or control them with underground barriers, like old concrete slabs for instance. The other alternative to restrict them is to plant them in containers. 

Symbolism

Black bamboo signifies steady growth, transformation, resilience and adaptability in the face of trials. Aligning with the Qi of Zhen. Black bamboo carries an energising and stimulating force. It brings change and movement, igniting drive and motivation.

Needs

Generally Black bamboo - Phyllostachys nigra are a low maintenance, hardy, drought, pest and disease resistant plants. Even though they are quite flexible, their ideal conditions are to have several hours of sunlight each day. They  also need well draining soil plus watering and feeding from time to time. Mulch the young shoots and later keep the thick mulch that naturally forms from falling leaves when they are established. This is to protect their moisture supply, as it happens naturally.

Preparing Black bamboo - Phyllostachys nigra as food, backed by science. 

Black bamboo - Phyllostachys nigra are rated as “delicious” on the index of 101 edible bamboo species.

Bamboo shoots contain potentially toxic compounds called cyanogenic glycosides, Which break down upon disruption of the plant cells to form hydrogen cyanide ( HCN) which are toxic to humans. However proper preparation and proper processing removes Hydrogen cyanide.

Cyanide intoxication from consumption of bamboo shoots is dependent on body weight. It is possible that a child or person of smaller body weight would not be able to detoxify the cyanide resulting from a meal of inadequately prepared bamboo shoots. 

Preparation method

Cyanide content is reported to decrease substantially following harvesting. Then furthermore by peeling, slicing and then boiling for an extended period. 

Traditional preparation for food includes cutting the very young shoots in spring. Just above the ground and less than 15 cm high. Remember to leave some of the new shoots on the plant for the plant’s growth sake.

Wash the shoots, cut them lengthwise and remove the tough outer edge to reveal the tender inner part. Also discarding the hard woody ends at the top and the bottom. Slice the tender shoots and then julienne or grate them before a long cooking period.

Cooking method

Boil 1 part bamboo shoots to 4 parts water with a little bit of salt. If you boil them for 20 minutes at 98°C  it removes nearly 70% of the HCN. Higher temperatures and longer intervals remove progressively up to 96% of HCN.

The highest quoted figures of cyanide found in bamboo shoots would be detoxified after cooking them for 2 hours.

In scientific experiments, the maximum removal of HCN was about 97% leaving a residue level of about 27 mg/kg HCN in the canned sterilized product. The optimum conditions that resulted in this reduction of HCN were 98-102o C for 148-180 minutes.

Avoid regular consumption and continuous dietary cyanide exposure to prevent long term effects.

After proper boiling, you are now ready to use them. By boiling, frying or sautéing them. In Thailand and Vietnam grated shoots are used in salads. 

Chemical constituents

Bamboo shoots contain the cyanogenic glycoside taxiphyllin, which is a p-hydroxylated mandelonitrile tiglochinin. Taxiphyllin is hydrolysed to glucose and hydroxybenzaldehyde cyanohydrin. Benzaldehyde cyanohydrin then decomposes to hydroxybenzaldehyde and hydrogen cyanide.

Scientific experiments

Canned bamboo shoots Ferreira et al. (1995) assessed the optimal cooking conditions for the reduction in the initial HCN levels. Bamboo shoots were cooked (one part bamboo shoots, 4 parts water) for 20, 100 and 180 minutes at 98o C/ambient pressure. 110o C/14.5 x 104 kPa, and 122o C/21.12 x 104 kPa. The shoots were then cooled in water, canned and sterilized. The maximum removal of HCN was about 97% leaving a residue level of about 27 mg/kg HCN in the canned sterilized product. The optimum conditions that resulted in this reduction of HCN were 98-102o C for 148-180 minutes.