Dendrocalamus latiflorus – Native Plant Search

Native Range

A native plant refers to a species of plant that has naturally evolved and grown in a particular geographic area without any human intervention or introduction. These plants have adapted to the local climate, soil, and ecological conditions over an extended period of time, often thousands of years. Because of this co-evolution with their specific environment, native plants have developed characteristics that make them well-suited to the local ecosystem and provide essential resources for local wildlife.

Native plants play a crucial role in maintaining the ecological balance of an area. They provide food and habitat for native wildlife, support pollinators like bees and butterflies, and contribute to the overall health of the ecosystem. Additionally, native plants often require fewer resources like water and fertilizers compared to non-native or exotic plants that may not be well-suited to the local environment.

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Native Continent

Asia-Temperate, Asia-Tropical

Asia-Temperate

Fujian Sheng, Guangdong Sheng, Guangxi Zhuangzu Zizhiqu, Guizhou Sheng, Hainan Sheng, Sichuan Sheng, Taiwan, Yunnan Sheng,China

Asia-Tropical

Myanmar, Vietnam,

Natural Habitat

Edible Uses

Young stems - raw or cooked. Unusually free of any unpleasant taste, even when raw. Considered to be delicious. They are also shredded and dried then used in Chinese-style snacks in Japan. The stems can be 15 - 30cm in diameter. Young shoots are harvested 7 - 25 days after emergence, when they are 35 - 60 cm tall. Harvesting may start in the 2nd year of growth of a clump. Harvested shoots are steamed, cut lengthwise, cleaned and sterilized for 15 minutes in pure or salted boiling water before eating or canning. When boiled in pure water a white compound (containing 90% tyrosine) usually precipitates, which can be removed by boiling for 1.5 hours in a 0.06 - 0.07% citric acid solution, followed by 12 hours of washing. For the production of fermented dry shoots, the middle parts of shoots are boiled first and then left to ferment for 2 - 4 weeks, and subsequently sliced into parts of 4 - 5 cm x 2.8 mm. In the Philippines harvested culms are either dried directly in the sun or shade or first kept in running water for several weeks before being air dried.