‘Chinese Water Chestnut’ Plant

This ‘Chinese Water Chestnut’ is a very attractive plant with cylindrical stems. The tubers are used in oriental cooking, hence its name. Their attractive appearance and neat growth add much to the beauty of the water garden.

Water chestnuts provide a variety of nutritional, medicinal, and culinary advantages. Their crisp texture enhances salads, soups, sauces, and stir-fries while contributing to heart health, blood sugar regulation, digestive wellness, and weight management. Known scientifically as Eleocharis dulcis, these aquatic tubers are prized for their firm, white flesh that retains its crunch even after cooking. Commonly featured in Asian dishes, they possess a subtle, sweet flavor reminiscent of apples and can be enjoyed raw, boiled, grilled, or pickled.

To harvest Chinese water chestnuts, wait until late autumn or early winter, typically between November and December, when the foliage has turned brown and withered. At this point, drain the water from the growing area and carefully excavate the corms from the mud by hand, sifting through the roots to locate the dark, chestnut-sized tubers or larger.