What month is the listing time for bamboo shoots

The listing time of bamboo shoots is mainly concentrated from March to May, and the specific time varies depending on the variety and regional climate. Spring bamboo shoots are usually harvested from late March to April, while bamboo shoots are mostly harvested from April to May. Winter bamboo shoots are supplied in small quantities from November to February of the following year. As a highly seasonal food ingredient, the harvesting period of bamboo shoots is closely related to the growth pattern of bamboo. Due to the warm and humid climate in the Yangtze River Basin and its southern regions, spring bamboo shoots have been on the market earlier, with a small number entering the market in early March. Thunder bamboo shoots in the Jiangsu Zhejiang region are sensitive to temperature and often break through the soil before and after the Awakening of Insects solar term, becoming one of the earliest bamboo shoots in spring. The temperature in high-altitude mountainous areas is relatively low, and the harvesting period of bamboo shoots may be delayed until mid to late May. Due to the cold winter in northern regions, the production of bamboo shoots is relatively low and the market time is relatively concentrated, mostly supplied briefly from mid April to early May. There are significant differences in the suitable harvesting period of bamboo shoots among different varieties. Bamboo shoots need to be harvested when the tips of the shoots are just exposed to the ground, at which point the shoots are thick, fresh, and tender; Green bamboo shoots should be harvested when they reach around 30 centimeters in length, as aging can lead to rough fibers. A sudden increase in temperature can accelerate bamboo growth and may shorten the optimal harvesting window period. In some areas, covering and insulation technology can advance the listing time of spring bamboo shoots, but naturally grown bamboo shoots still follow phenological laws. The freshness period of bamboo shoots after harvesting is extremely short, and they begin to lignify within 24 hours at room temperature. Therefore, the supply of fresh bamboo shoots in the market has obvious temporal characteristics.

When purchasing bamboo shoots, it is recommended to choose high-quality products with fresh incisions at the base, compact bamboo shoot shells, and no brown spots. In spring, you can pay more attention to local farmers' markets to obtain seasonal fresh bamboo shoots. Fresh bamboo shoots contain substances such as oxalic acid, which need to be blanched before cooking. They can be paired with meat for stir frying or stewed soup, which can preserve the crisp taste and enhance the freshness. Bamboo shoots are rich in dietary fiber and various amino acids, but those with weak gastrointestinal function should control their consumption to avoid excessive intake of crude fiber causing discomfort.