Water chestnut (Chinese water chestnut, Eleocharis dulcis)

Description and plant parts

This plant produces short, rounded corms — swollen, starchy underground stems — which are the edible portion. The corms have a crisp, juicy white flesh that retains a firm texture after brief cooking. Above water the plant bears slender, grasslike stems and inconspicuous flower spikes typical of the sedge family.

Cultivation and harvest

Chinese water chestnuts are grown in flooded or waterlogged fields similar to rice paddies. The plants form corms in the muddy bottom; harvesting traditionally involves draining or hand-digging in shallow water. The crop is native to and long cultivated in East and Southeast Asia, with a principal origin in China, though it is grown in other warm, wet regions as well.

Culinary uses and examples

Water chestnuts are prized for their crunchy texture and mildly sweet, slightly nutty flavor. They are used fresh, canned, pickled or processed into flour or starch for traditional sweets and savory dishes. Typical uses include:

• Quick stir-fries and vegetable mixes, where they add crispness;
• Salads and slaws served raw or briefly blanched;
• Specialty items such as Cantonese water chestnut cake (a translucent steamed dessert);
• Canned slices used widely in Western grocery stores as a convenient ingredient.

Preparation, storage and nutritional notes

To preserve crunch, water chestnuts are usually sliced or diced and added late in cooking. They can be eaten raw after peeling. Fresh corms are perishable and are commonly sold canned or refrigerated; canned forms are precooked and ready to use. Nutritionally they are a source of carbohydrates and dietary fiber and contain small amounts of vitamins and minerals; they are often valued for texture rather than caloric density.

Distinctions and notable facts

The name "water chestnut" can refer to different plants. Eleocharis dulcis should not be confused with water caltrops or the floating nutlets produced by species of Trapa, which have hard, horned shells and are a different food historically called water chestnuts in some regions. Commercial availability, culinary traditions and processing methods vary by region, and the product is an established ingredient in many East and Southeast Asian cuisines as well as in globalized food markets.