Because water bamboo is a perennial and asexually propagated, the fungal organism is apparently transferred from mother plant to the daughter tillers. In Taiwan, the harvested swollen stems with leaves trimmed off are placed in large vats filled with water. This is done to keep the temperature down and keep the stalks moist in order to retard the formation of black streaks. Lack of nutrients in the plant or low water level in the field causes the fungus to go into the reproductive phase much earlier reducing quality and yield. Plants can survive the freezing temperatures of December and January in Beijing.
Water bamboo is a very popular vegetable in China.
The swollen stem is sliced and eaten raw or cooked. Although water bamboo has a much softer texture than regular bamboo, the tissues remain crisp when stir-fried. Tests need to be made to determine whether infection can take place. I think that water bamboo would do well in the swampy regions of the Southern United States and in areas where paddy rice is produced. Nelumbo nucifera Gaertn.