Comments on: Spring greens: bamboo shoots.

By: Serena

Serena — Sat, 03 Oct 2009 04:52:53 +0000

Yum, I love bamboo shoots. When I lived in China I went bamboo shoot hunting in the forests with the local farmers- there’s definately a skill to finding them hiding amongst the fallen leaves! The local specialty where I lived was dried salted bamboo shoot…my mouth waters thinking of it.

By: DaveM

DaveM — Tue, 14 Jul 2009 01:29:46 +0000

Thanks for the correction, Henriette. I did indeed mean Nigella sativa, which I didn’t realize was also known as “black cumin”.

I guess the mistake I made was in literally translating “black cumin” into Hindi, which would be “kala jeera”, which is a different spice, not onion seed.

Kala jeera in north India refers to the seeds of Bunium persicum, not Nigella sativa, while onion seed (which you correctly identify as Nigella sativa) refers to kalonji.

After reading through the entries for Nigella sativa and Bunium persicum, I realize that “black cumin” is used for both seeds. It seems that specially in Bengal, “kala jeera” refers to Nigella sativa, whereas in North India, “kala jeera” refers to Bunium persicum. In North India, Nigella sativa would be “kalonji”.

You can see this from these pictures here:

Bunium persicum according to Wikipedia: http://en.wikipedia.org/wiki/Bunium_persicum

Looks the same as “black cumin” or “kala jeera” sold by Indian groceries, for example here: http://www.indianblend.com/site/664954/product/SP-68a

Compare this to:

Nigella sativa on Wikipedia: http://en.wikipedia.org/wiki/File:Nigella_Sativa_Seed.jpg

Looks the same as “kalonji” sold at an Indian grocery: http://www.indianblend.com/site/664954/product/SP-38

By: Henriette

Henriette — Fri, 03 Jul 2009 07:24:58 +0000

Dave: that “onion seed” is black cumin, the seed of Nigella sativa (not a cumin either …)

By: DaveM

DaveM — Fri, 03 Jul 2009 02:17:06 +0000

I grew up in India eating pickled bamboos, it’s nice to see people enjoying them here in the US.

The recipe looks pretty good. It’s really important to use mustard oil – neutral oils such as canola just won’t taste the same. Also, I’d add a bit of powdered turmeric and some onion seed (kalonji in Hindi).

And let it sit for at least a week in the refrigerator, it really gets much better as it ages.

By: crabappleherbs

crabappleherbs — Wed, 16 Jul 2008 18:01:47 +0000

Hi Michelle.

I am by no means I bamboo expert, but as far as I understand it, most varieties of bamboo are edible, if you boil them in a couple of changes of water — until there’s no more bitterness. I have seen specific warnings about giant bamboo having toxins in its shoots, but I think boiling in several changes of water gets rid of these.

(Our bamboo is “yellow groove” bamboo, and the shoots are not bitter at all.)

By: Michelle P

Michelle P — Fri, 04 Jul 2008 13:44:55 +0000

Is there any variety of bamboo that is not edible?
We just transplanted some this spring that college girl brought home from
a creek bed in her college town. It is shooting now.
I do not know the variety…have to research that.
We don’t have enough to make pickles & I wouldn’t collect shoots from
the original patch as it is close to a heavy traveled roadway.
the pickled bamboo shoot recipe sure sounds tasty.

By: crabappleherbs

crabappleherbs — Fri, 16 May 2008 14:21:09 +0000

Thanks, Tammy.

Well, if I was living in a major city, I would probably scout out all the little-used parks, backyards and abandoned lots for wild plants (keeping in mind contamination levels, of course).

I’d also try to make friends with farmers at the farmers’ markets who might be able to bring me herbs. If you find the right person, you could have them bring you baskets of weeds.

By: tammy

tammy — Fri, 16 May 2008 00:38:41 +0000

Very cool. I was always wondering how to make indian-style pickles.
By the way, do you have any thoughts about how herbalists living in major urban centers can access fresh herbs in the way you do?