Bambusa gibboides is an evergreen clumping bamboo producing stems up to 12 metres tall. The thick-walled stems are around 5 - 7cm in diameter, with internodes 40 - 47cm long.
The young shoots are harvested for food, the plant often being cultivated for this purpose in southern China[
E. Asia - southern China.
Only known from cultivation[
Bamboos have an interesting method of growth. Each plant produces a number of new stems annually - these stems grow to their maximum height in their first year of growth, subsequent growth in the stem being limited to the production of new side branches and leaves. In the case of some mature tropical species the new stem could be as much as 30 metres tall, with daily increases in height of 30cm or more during their peak growth time. This makes them some of the fastest-growing species in the world[
Bamboos in general are usually monocarpic, living for many years before flowering, then flowering and seeding profusely for a period of 1 - 3 years before usually dying.
Young shoots, harvested as they emerge above ground level, eaten cooked[
]. The shoots are 5 - 7cm in diameter[
Seed - surface sow in containers as soon as it is ripe, preferably at a temperature around 20Â°c. 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. Prick out the seedlings into containers when they are large enough to handle and grow on in a lightly shaded place until large enough to plant out. Plants only flower at intervals of many years and so seed is rarely available.
Division as new growth commences[
]. Take divisions with at least three canes in the clump, trying to cause as little root disturbance to the main plant as possible. Grow them on in light shade in pots of a high fertility sandy medium. Mist the foliage regularly until plants are established. Plant them out into their permanent positions when a good root system has developed, which can take a year or more[
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