Phyllostachys parvifolia

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Phyllostachys parvifolia
Scientific classification
Kingdom:Plantae
(unranked):Angiosperms
(unranked):Monocots
(unranked):Commelinids
Order:Poales
Family:Poaceae
Genus:Phyllostachys
Species:P. parvifolia
Binomial name
Phyllostachys parvifolia
 
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Phyllostachys parvifolia
Scientific classification
Kingdom:Plantae
(unranked):Angiosperms
(unranked):Monocots
(unranked):Commelinids
Order:Poales
Family:Poaceae
Genus:Phyllostachys
Species:P. parvifolia
Binomial name
Phyllostachys parvifolia
Phyllostachys parvifolia
Simplified Chinese安吉金竹
Traditional Chinese安吉金竹

Phyllostachys parvifolia is a running bamboo with thick culms that grow tall for a bamboo that endures cold weather. [1]

Description[edit]

A potential giant even in cooler areas, this bamboo grows with an average height of 7 meters (23 feet) reaching up to 12 meters (40 feet) or more with a maximum culm diameter of 10 cm (4 inches). [1] [2] New culms are dark green, paling with age, [1] with a white ring appearing under each node. [2] Branches are short and leaves are small for a bamboo of the genus Phyllostachys. [1] Culm sheath colors of purple-red or brown fade or stripe into light colors of tan or yellow-white further up. [3] Like water bamboo, the rhizomes and roots of this species have air canals as an adaptation for living in wet soil. [2]

Distribution[edit]

This bamboo grows in areas ranging from subtropical to temperate and tolerates winter temperatures down to -21°C or -26°C (-5°F or -15°F) [2] being a more cold hardy bamboo. [4] Its natural distribution in China is limited primarily to Zhejiang province [1] where it is cultivated. [3] Due to difficulties in propagation, availability is limited. [1]

Name[edit]

Its common name "Anji golden bamboo" [5] derives from the Chinese, Anji being a county in Zhejiang province. The botanical Latin "parvifolia" means "small-leaved".

Usage[edit]

This species is grown mainly for edible shoots, while the culms have general purpose uses. [3] Harvested moderately early, the shoots are of excellent flavor. [2]

References[edit]

  1. ^ a b c d e f Paul Whittaker (2005). Hardy Bamboos: Taming the Dragon. Timber Press, Inc. p. 167. ISBN 978-0-88192-685-9. 
  2. ^ a b c d e "Phyllostachys parvifolia". Retrieved 2009-07-02. 
  3. ^ a b c "Phyllostachys parvifolia in Flora of China". Retrieved 2009-07-02. 
  4. ^ "hardiness ratings". Retrieved 2009-07-02. 
  5. ^ Umberto Quattrocchi (2006). CRC World Dictionary of Grasses. CRC. p. 1716. ISBN 978-0-8493-1303-5.