Most species produce edible shoots, and these can make delicious contributions to your diet. Many Asian dishes use bamboo shoots in their cooking, including the Thai, Chinese and Japanese cultures. Western world has just began exploring the edible world of bamboo in the past few decades.

Shoots vary in flavour and texture depending on the species. The best eating species require little preparation, and some can be eaten raw.

The tall, erect and majestic Bambusa oldhamii provides tender, tasty shoots, and also a lovely straight 60-100mm culms, rising to 12-18m high optimum growing conditions. Oldhamii clump out to a maximum diameter of 3m, which means it is an option in suburban blocks.