Herb latin name: Phyllostachys praecox

Family: Gramineae (Grass Family)

Edible parts of Phyllostachys praecox:

Young shoots - cooked. One of the first species to be ready to eat in the spring, they are usually boiled in at least one change of water. The shoots are harvested in the spring when they are about 8cm above the ground, cutting them about 5cm below soil level.

Description of the plant:


4 m
(13 feet)

Habitat of the herb:


Propagation of Phyllostachys praecox:

Seed - surface sow as soon as it is ripe in a greenhouse at about 20C. Do not allow the compost to dry out. Germination usually takes place fairly quickly so long as the seed is of good quality, though it can take 3 - 6 months. Grow on in a lightly shaded place in the greenhouse until large enough to plant out. Seed is rarely available. Division in spring as new growth commences. Divisions from the open ground do not transplant well, so will need careful treatment and nurturing under cover in pots until at least late spring. Division is best carried out in wet weather and small divisions will establish better than large clumps. Another report says that you can take large divisions from established clumps and transfer them straight to their permanent positions, misting or drenching them frequently until they are established. Basal cane cuttings in spring.

Cultivation of the herb:


Medicinal use of Phyllostachys praecox:

None known

Known hazards of Phyllostachys praecox:

None known

Plant information taken from the Plants For A Future.