pousses

Pousses is a French term meaning shoots or sprouts. In botany, a shoot refers to the new, above-ground growth of a plant, including the stem and leaves that develop from an embryo, seed, bulb, or dormant bud. Pousses appear as young growth after germination or breaking dormancy and are typically more flexible and nutrient-rich than mature tissue.

In culinary usage, pousses describe edible young plant parts harvested early in development. This includes seeds that have germinated, such as alfalfa sprouts, bean sprouts, radish sprouts, and soybean sprouts, as well as edible shoots harvested as they emerge, like bamboo shoots. The term also covers microgreens, which are tiny greens harvested with a pair of true leaves. The distinction between sprouts and microgreens is mainly about the growth stage and harvesting time.

Growth and cultivation: Sprouts are produced by germinating seeds in warm, moist conditions and are usually consumed with minimal growing medium. Microgreens and edible shoots are typically grown in soil or a soilless medium with some light, and harvested when they display their first true leaves. Bamboo shoots are harvested when the culms are young and tender and are often peeled and cooked before eating.

Safety and usage: Because sprouts grown in warm, damp environments can harbor bacteria, they should be sourced from reputable suppliers and stored refrigerated. Raw consumption carries risk; cooking can reduce that risk. Bamboo shoots contain cyanogenic compounds and should be boiled to remove bitterness and toxins.