What are water chestnuts?
“There are two distinct plants, unrelated to each other, that carry the name water chestnut; the one we eat is often referred to as the Chinese water chestnut (its botanical name is Eleocharis dulcis). Some sources classify this vegetable as a tuber, but it is technically a corm–the swollen tip of an underground stem that, like a tuber, stores carbohydrates for the plant’s growth. The water chestnut grows underwater in mud. It has brown or black scalelike leaves and closely resembles a small, muddy tulip bulb.” http://www.wholehealthmd.com/refshel…523,43,00.
If you take a peek in the back of your cupboard, chances are you will find a can of water chestnuts sitting there between that ancient can of smoked oysters and that half-bag of unsalted walnut pieces, and odds are that they’re still good. Water chestnuts are native to China, and were first recorded in America near Concord, Massachusetts in 1859. While resembling a chestnut due to its size and brown/black papery skin, water chestnuts aren’t really nuts at all, but the roots of a freshwater, aquatic tuber that grows in wet, marshy areas. Cultivated mainly in the sub-tropical paddy fields of Southeast Asia, as well as areas of California and Florida, water chestnuts have a mild, sweet flavor and a crisp, crunchy texture similar to an apple. Some people insist that fresh water chestnuts have a better flavor and texture, and are preferable to canned unless they are to be used in conjunction with other ingredients or sauces, where their natural mild flavor tends to get overpowered. Since th
The water chestnut, also known as Eleocharis dulcis, is a type of aquatic plant cultivated for its edible root. Water chestnuts are a staple of Chinese and Asian cuisine, thanks to their delicate flavor and crunchy texture. They are also used in fusion cuisine, and sometimes appear in surprising places. Asian markets stock water chestnuts in several forms, and some grocery stores carry them as well, depending on demand. Many Western consumers are only familiar with canned water chestnuts. Fresh water chestnuts, when they are available, are a completely different experience. The crunchy texture may be similar in both, but fresh water chestnuts are sweeter, with layers of flavor which are obscured during the canning process. The flesh of the vegetable also has a slightly different texture, with fresh water chestnuts being more brittle and prone to shattering, rather than slightly slimy like their canned cousins. Water chestnuts can also be found in pickled form at some markets, and the f
Water chestnuts, first documented in Lake Champlain in the 1940s, displace other aquatic plant species, are of little food value to wildlife, and form dense mats which change habitat and interfere with recreational activities. Populations are established between Whitehall, New York and Charlotte, Vermont, and in a few other waterbodies in the Basin. The most extensive infestations are in southern Lake Champlain; several hundred acres are estimated to be infested. How Did They Get Here? Water chestnuts native range is Europe, Asia and Africa. It was first introduced into the northeastern United States in 1884, when they were intentionally brought to Collins Lake in New York for their ornamental appearance. From there, they migrated to the Mohowk River and Hudson River, eventually making their way up the Champlain Canal. Can They Be Eaten? Although the water chestnuts found here are different than those used in Chinese food, they can be eaten by humans. They can be eaten fresh, boiled or
