Phyllostachys dulcis is a cold-hardy running bamboo that normally grows 25-30 feet high with culms about 1.5 inches in diameter. Dulcis means sweet, so the name refers to the good flavor of this bamboo’s edible shoots. Like most varieties of Phyllostachys, sweet shoot bamboo is also a delightful ornamental variety that grows quickly, tolerates frosty temperatures, and can create an attractive hedge.
This article is part of a lengthy series about the many species of bamboo. Take a look at some of these other articles to learn more.
Characteristics of Phyllostachys dulcis
Compared to other species of Phyllostachys, such as Black Bamboo and Golden Bamboo, P. dulcis is an uncommon variety. But like other members of the genus, it is easy to grow in a wide variety of climates. It can withstand freezing temperatures in the single digits Fahrenheit, while also tolerating hot summers. And the evergreen foliage looks fine all year round.
Keep in mind, this is a running bamboo, which means it has the potential to spread aggressively if it’s not properly contained. It’s not as invasive as some other species, but once it is established, after a few years, it will become difficult to eradicate.
Bamboo comes in a huge range of sizes, from pencil-thin to gargantuan. Phyllostachys dulcis hits the Goldilocks zone, with beautiful light green culms that are about 1-1.5 inches in diameter. They can grow more than 20 feet in ideal conditions with loamy soil and ample irrigation. This is enough to provide a good privacy screen, but not a massive timber forest. Mostly elegant and upright, the poles can sometimes make zig-zags, which create an interesting effect in the garden,
Phyllostachys dulcis: How sweet it is
The most prevalent association with this species is the edibility of its shoots. This feature may be somewhat overstated, however, since all varieties of Phyllostachys are safe to eat and very palatable.
As a general rule, it’s necessary to boil bamboo shoots for around 30 minutes before eating them to remove the natural toxins. But the level of naturally occurring cyanides can vary between species. Some bamboo can be eaten fresh without boiling, some need to boil considerably longer, and some are just too bitter for consumption.
Phyllostachys are edible after 20-30 minutes of boiling. I like to change the water halfway through to cleanse it thoroughly. But there’s far more to the flavor than just the species. The growing conditions and soil quality can play a role, too. Probably the most important factor is when the bamboo is harvested. Younger shoots will be the sweetest, especially the white ones that haven’t broken through the surface to see the sunlight yet. But be careful not to eat the rhizome. Once exposed to sunlight, the bamboo will begin to photosynthesize and produce those bitter toxins.
With that in mind, it can be difficult to compare the flavors of bamboo, based strictly on the species. Furthermore, we seldom eat bamboo shoots plain. The seasoning and preparation are everything. Once the bamboo is simmered in a coconut curry sauce, you’ll have a hard time distinguishing the flavor of one species over another.
In any case, there’s a reason this specimen is known as sweet shoot bamboo and not bitter stalk bamboo. So if you enjoy cooking with bamboo, like I do, then by all means, you’ll want to include some Phyllostachys dulcis in your garden.
Further reading
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FEATURE IMAGE: Fresh shoot and branching characteristics in a young grove of Phyllostachys dulcis. Photos by Fred Hornaday.
