Water chestnuts are an aquatic plant with edible roots that are a staple in Chinese and Asian cuisines. Fresh roots have a sweeter taste and different texture than canned ones. They are used in many dishes for their crunchy texture and slightly sweet taste. They are grown in semi-tropical environments and can be eaten raw or cooked. When selecting, look for plump specimens with no signs of wrinkling.
The water chestnut, also known as Eleocharis dulcis, is a type of aquatic plant grown for its edible root. These roots are a staple of Chinese and Asian cuisines, thanks to their mild flavor and crunchy texture. They are also used in fusion cuisine and sometimes appear in surprising places. Asian markets stock them in different forms and some grocery stores even carry them depending on demand.
Many Western consumers are only familiar with canned water chestnuts. Fresh ones, when they’re available, are a whole different experience. The crunchy texture may be similar in both, but fresh roots are sweeter, with layers of flavor that are obscured during the canning process. The flesh of the vegetable also has a slightly different texture, with freshwater chestnuts more brittle and prone to shattering, rather than slightly slimy like their canned cousins. They can also be found in pickled form in some markets, and the meat is sometimes ground up to make flour. Flour can be a little expensive, but it’s suitable for certain Asian dishes.
The preferred growing environment for water chestnuts is standing or slow-moving water. They tend to prefer ponds and lakes, although they also grow in slow-moving streams. The roots take about seven months to mature and the plants prefer it to be warm, so they are almost exclusively grown in semi-tropical environments. The plants are classified as sedges, pushing herbaceous leaves above the water while rooting in the mud below.
In cooking, water chestnuts are used in many dishes to add texture and flavor. They have a slightly sweet taste that will be retained during cooking, along with the crunchy texture. Unlike many greens that soften when heated, these roots stay firm, adding a crunchy feel to the dishes they’re included in. In addition to Asian foods, water chestnuts go well with fillings and salads and can be eaten raw or cooked.
When selecting freshwater chestnuts, if available, look for plump specimens with no signs of wrinkling. The outer skin should be dark brown and shiny, and when opened, the inside will be bright white. Fresh roots can be refrigerated in water for up to a week before use. Preserves can be stored in a cool, dry place until opened, after which they should be rinsed and used within a few days.
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