Cream colored, cone shaped shoots of bamboo. Crunchy in texture and with a subtle, refreshing taste, these are the edible young shoots of certain types of bamboo. Spring bamboo shoots are pale, fibrous and chunky; winter shoots are thinner with a finer texture and more pronounced flavor. Fresh bamboo shoots are hard to get and if not already prepared, must be peeled then pre-boiled to remove toxic hydrocyanic acid. Boil whole or in chunks for 5 minutes or more until they no longer taste bitter. Canned and bottled bamboo shoots are the ones most often used. Once opened, store covered with fresh water up to 2 weeks in the refrigerator. Change water once every 4 to 5 days.