un panda munching on reeds and leaves. This is the first image evoked by the word “bamboo”. Those who love oriental cuisine know that sprouts are also tasty for the human palate. But our knowledge often stops here, imagining that it concerns a single plant. Nothing more wrong: there are about 1200 species that grow in every corner of the planet, some resistant to equatorial heat, others to polar temperatures down to minus 20 degrees.
A bamboo forest in Asia. (Getty Images)
All the bamboos in the world
In defense of us Europeans, ours is the only continent where there is no native species. Maybe that’s why we noticed this plant late: the first specimen to set foot in Europe was the Phyllostachys nigraor black bamboo, in 1827. In the rest of the planet, there are 18 million hectares of bamboo forests, of which 3 million in China and 8 million in India. In small steps, the presence of bamboo is growing here too, thanks to its infinite qualities. Insiders call it the “vegetable pig”: it is a versatile, generous plant, usable in all its parts for numerous processes. Perfect for creating an oriental flavor corner in the garden, but also on the terrace and balcony.
When choosing bamboo, the first rule is to focus on species and varieties that are well suited to our climate. «There are rustic bamboos, which can also be cultivated in Italy, and tropical bamboos, which survive only on the French Riviera or in Sicily», explains Mario Brandazzi, botanist and owner of Nursery bamboo in the province of Cremona, first graduate in Italy with a thesis on the taxonomy of this plant. «Among the most spectacular in the world, the Dendrocalamus giganteus, or giant bamboo: it grows in Asia and can reach 35 meters in height». Even if you had a park, you couldn’t plant it: it doesn’t like our climate. “For large spaces, I suggest the Phyllostachys pubescensor giant Moso bamboo, which reaches up to 20 meters and resists the cold».
Bamboo, an anti-pollution barrier
In addition to a decorative purpose – it is an evergreen plant – the chosen variety can also serve to create a visual barrier, both in the garden, on the balcony or on the terrace. «In the ground, the reeds can become so thick as to stop part of the fine dust and noise pollution» comments Brandazzi. Depending on the space available, ask the specialized nursery for advice. «Fargesia robusta Green Panda and Fargesia Wolong, for example, they create thick hedges up to 3-4 meters high, and grow both in planters and in the ground. For a taller barrier, it’s magnificent Phyllostachys aurea ‘Koi’which reaches 5-6 m and has yellow canes with green streaks».
A bamboo plant in a Japanese garden. Of rapid expansion, the species must be chosen carefully.
Like all plants, potted bamboo is also smaller in size. Its special feature is that of expand through underground rhizomeswhich can “run” several meters from the mother plant and generate shoots called shoots, or “not run”, growing more slowly in a bushy form. If you pick a running bamboo and put it right on the border with its neighbor, the latter won’t be happy when a shoot sprouts in their soil. In addition to selecting the right species, there are containment barriers to put underground that solve the problem. Bamboo lignifies like a tree, but is actually a grass, like rice and wheat.
And the seeds? Here a great mystery opens up: unlike his relatives, bamboo does not flower generating seeds every year. But when that happens, the plant can wither away. «There are varieties that flower every 60-120 years» comments Brandazzi. “More every year, but they don’t deteriorate.” However, flowering remains a rare phenomenon to see during our coexistence with the plant. Taking care of a bamboo is easy: it grows quickly, is resistant and does not require chemical fertilization (mowing is fine, once a year) and is rarely attacked by parasites if it is healthy. It is a precious ally against carbon dioxide: it permanently accumulates 17 tons of CO2 per hectare, according to some studies more than double compared to other essences.
The bamboo business
Bamboo scaffolding in Asia. (Getty Images)
Growing bamboo is also a business. Due to its resistance and sustainability characteristics, it could be the material of the future. «With bamboo we make lamps, seats, tables, design objects. All unique pieces» says Sara Violante, architect and owner of Bambuseto (bambuseto.it), in Camaiore. «The goal is to get out of the ethnic schemes and make a material that is not part of our tradition more modern and representative of Made in Italy». Bamboo also lends itself to the creation of pergolas, gazebos, installations. In China, the scaffolding for buildings is bamboo, and in South America, reeds are used as armor instead of iron. «We lack a culture and adequate training for the workforce. Furthermore, there is still no law regulating this use,” he adds. In the East, bamboo is also used for floors and parquet.
A key to success is synergy. «The business network Made in Bamboo includes about twenty realities: producers, agronomists, trainers, architects» explains Alberto Peyron, owner of Purpurea nurseries and partner of Made in Bamboo. The goal is to create a supply chain to produce and transform giant bamboo. The range of possible uses is infinite, from fabrics to paper. “My son has had a bamboo bicycle frame tested for strength, with excellent results,” says Peyron, who mostly grows Phyllostachys edulis. “I recently supplied bamboo flour to a Chinese student in the Netherlands who is working on using this material in 3D printers.”
The accusation (unfounded): it’s a weed
How does a productive bamboo orchard work? «The first harvest is obtained five to six years after planting» continues Peyron. «Each single cane grows in two months, but you have to wait at least two or three years for it to accumulate lignin. The height varies according to the species, which also influences the attainment of maturity. A bamboo forest of Phyllostachys edulis it is mature in 8-10 years, while Phyllostachys bambusoides, for example, requires 25 years». Not everyone welcomes the expansion of bamboo in our area. Some regional regulations consider this plant a weed, which steals space from the natives. Certain, bamboo is vigorous and expands quickly. It has to be kept under control. “The bamboo forest is not an enemy of biodiversity,” comments Peyron. “It welcomes animals and birds. In my hectare of land it coexists with about ten trees, such as oak, cherry, hornbeam, maple. Bamboo stimulates its growth and increases the organic matter in the soil, with benefits also for water management».
Bamboo in the kitchen
From flour to straws, from cream to pasta: many uses in a sustainable key.
Not just almond chicken at the Chinese restaurant. Bamboo can also become an excellent ingredient in our kitchen. Marianna Ziliati took care of itchef graduated from the Alma International School of Parma, with ten years of experience in the kitchen, with the book Bamboo. Curiosities and creative recipes on the food of the future (Italboo, 18 euros). “I wrote it during the lockdown,” she says. «I have tried to offer traditional homemade recipes, with this ingredient still little known to us».
Marianna fell in love with bamboo years ago thanks to her sister, who studied in China. He started with a two-hectare organic bamboo grove in the province of Bergamothe project today Italbook he captured her to such an extent that she left the stove. «We cultivate Phyllostachys edulis, Phyllostachys dulcis and Sasa, to obtain bamboo-based products». From flour to sprouts in oil, from cream to pasta, without forgetting herbal teas, which are obtained from the leaves, and reusable straws, all of which can be ordered online. «Bamboo is rich in vitamins, mineral salts, zinc and silicon, important elements for bone health and cell renewal», concludes Ziliati.
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