Yuri Ribeiro Sucupira (CC0), Wikimedia Commons
Culinary Herbs & Leaves
Bamboo Leaf
Bambusa vulgaris
Bamboo leaf, lá tre in Vietnamese, is stripped from the tall clumping bamboos of the genus Bambusa. The thorny kind described in the An Giang flora reaches 35 metres, standing in dense thickets, planted as living hedges around villages and household gardens and also common in the wild. Its blades are narrow, one to one and a half centimetres across, and one colour on both faces. The leaves are usually taken fresh and simmered in water, and they taste plainly bitter. The same canes yield two other materials: fine shavings scraped from the stem, and the sap pressed from roasted young canes.
- Origin:
- Vietnam
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1 varieties
Package type 25 kg BoxMOQ 2 boxes Log in for price 40 × 25 kg (1,000 kg) Log in for price
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