In India, facciamo sottaceti con germogli di bambù con olio e spezie aggiunte. I giovani germogli vengono tagliati in modo da formare dischi sottili e rotondi e messi a bagno nel mezzo e tenuti al sole per alcuni giorni, fino a quando si impregnano delle spezie. Ne ho mangiato una fetta proprio due giorni fa!

I assume you mean bamboo shoots.

Have been eating it for four decades. Still here. Never got sick.

The origin of eating bamboo (shoots) can be traced back to more than 4,000 years. I think it's fair to say that if eating the shoots of the plant were harmful, we'd have heard about it by now.

It's a very common ingredient in Asian cooking, probably as common as carrots or potatoes to non-bamboo shoot eating countries.

It's safe and delicious (or, at least, I think so). Guaranteed.

Fresh is best.

Canned, if you have no other choice.