This website uses cookies, pixels, and other tracking technologies to personalize content, analyze how our site and apps are used, and create aggregated statistics.
We disclose data about site and app users to third parties so we can target our ads to you on other websites, and those third parties may use that data for their own purposes.
For more information on how we collect, use, and disclose this information, please review our
Privacy Policy.
Continued use of this site means you consent to our Privacy Policy.
Waterchestnuts are the small, flattened, round corms or bulbs of a reed-like plant. They are 4 centimeters in diameter and 2 to 3 centimeters tall. They take 6 to 7 months to develop and are harvested when the leaf stalks begin to die, and the corms have developed a dark brown outer layer. Waterchestnuts have a bright white flesh with the texture of an Asian pear or apple. They offer a sweet, nutty flavor with a slight tartness.
Seasons/Availability
Waterchestnuts are available in fall and winter months through the spring.
Current Facts
Waterchestnuts are not nuts nor are they legumes as their name may suggest, they are aquatic tubers or roots, botanically classified as Eleocharis dulcis. They were named for where they are grown and for their resemblance to the classic winter nut. In the United States, Waterchestnuts are most often associated with Asian cuisine. In China, they are called Hon Matai and are featured in a wide range of dishes from savory stir-fry to sweet “sugar water” desserts.
Nutritional Value
Waterchestnuts are rich in potassium, manganese, copper, vitamin B6, dietary fiber and riboflavin. They contain phosphorus, calcium, iron and vitamin C. They are also a great source of antioxidants, especially ferulic acid, which helps them retain their crisp, crunchy texture when heated. Waterchestnuts contain a compound called punchin that has antibacterial properties.
Applications
Waterchestnuts can be eaten raw or cooked. The peel can be removed before or after cooking and a peeler or paring knife can be used to remove the skin. Slice, dice or leave them whole. Raw tubers can be eaten as is for a snack, shredded or grated for salads or slaws. Sweet applications call for adding Waterchestnuts to heated sugared liquids, like coconut milk, cow’s milk or water. These can then be made into desserts or beverages. Waterchestnuts maintain their crisp texture even when cooked. Wrap slices of Waterchestnuts in bacon and roast or toss in tapioca starch and fry. Add to stir-fry, omelets, soups or stews at the end of the cooking process. They can be chopped or shredded and added to meat for dim sum filling. Unpeeled Waterchestnuts can be stored in the refrigerator, in a sealed container with water, for up to 2 weeks. Peeled Waterchestnuts need to be stored in water and can be refrigerated for up to 3 days.
Ethnic/Cultural Info
Waterchestnuts are far more popular in Southeastern Asia and are typically eaten raw or sweetened for desserts. In China, skewers of stacked Waterchestnuts are sold by vendors at roadside stands. They are died red and sweetened for a dessert called 'rice in coconut milk’. In Indonesia, they are pureed to make a refreshing, cooling beverage or pounded and fried for chips known as ‘emping teki’. They have been used in traditional Chinese medicine for hundreds of years, and have been prescribed for diabetes, hypertension and other health issues.
Geography/History
Waterchestnuts are native to the tropical and sub-tropical regions of Southeastern Asia, and spread to Indonesia, Australia, India, Madagascar, and tropical western Africa. They are cultivated in flooded fields, and can be found growing in marshes, seasonal swamps, and along riverbanks. They are primarily cultivated in China, where larger corms, Hon Matai, are used for raw consumption, and smaller corms, Sui Matai, are used for starch production. Waterchestnuts can be found year-round in Asian markets, in cans or pickled in jars. Fresh Waterchestnuts are most likely spotted in their native region.
Waterchestnuts are small corms that take 6 to 7 months to develop and are harvested when their leaf stalks begin to die. They have a dark brown outer layer and bright white flesh with a crisp texture similar to an Asian pear or apple. Their flavor is a delightful mix of sweet and nutty notes, complemented by a hint of tartness, making them a unique addition to many dishes.
Waterchestnuts are versatile and retain their crunch when cooked, making them ideal for dishes like stir-fries, soups, and dim sum fillings. They can also be wrapped in bacon and roasted or fried in tapioca starch. For sweeter recipes, try simmering them in sugared liquids like coconut milk to create desserts or beverages. Unpeeled Waterchestnuts stay fresh in water for up to 2 weeks in the fridge, while peeled ones last up to 3 days.
Waterchestnuts are not actual nuts but aquatic tubers, classified as Eleocharis dulcis, known for their crisp texture. Though named for their nut-like appearance, they're mostly used in Asian cuisine, such as savory stir-fry and sweet desserts in China. Nutritionally, they're rich in potassium, manganese, vitamin B6, and antioxidants like ferulic acid, which preserves their crunch. They also contain antibacterial compounds like punchin.
Waterchestnuts are native to Southeastern Asia and thrive in flooded fields, marshes, swamps, and riverbanks across tropical and sub-tropical regions. Cultivated primarily in China, two varieties exist: Hon Matai, with larger corms for raw consumption, and Sui Matai, with smaller corms for starch production. Available year-round in Asian markets, they are often canned or pickled, while fresh ones are mostly found in their native habitat.
Dekalb Farmers Market
3000 E Ponce de Leon Ave Decatur GA 30030
+1 (404) 377-6400
Water chestnuts are notably popular in Southeastern Asia, where they are used in diverse ways, including being sweetened and dyed red for a Chinese dessert called 'rice in coconut milk.' In Indonesia, they are transformed into chips called 'emping teki' or pureed into a cooling beverage. Historically, water chestnuts have been employed in traditional Chinese medicine for conditions like diabetes and hypertension, emphasizing their cultural and medicinal significance.
Waterchestnuts develop over 6 to 7 months and are cultivated in waterlogged soils. Harvest occurs when leaf stalks begin to die, signaling maturity. These corms are roughly 4 centimeters in diameter and 2 to 3 centimeters tall. Their bright white flesh is crisp, resembling the texture of an Asian pear or apple. The flavor is sweet and nutty, with a hint of tartness, making them popular in cuisines worldwide.
Binjiang Market
No. 336, Minzu E Rd. Taipei City Zongshan District 10491
0225162519
Waterchestnuts: These versatile tubers can be enjoyed raw, cooked, or as part of sweet or savory dishes. They retain their crisp texture even when cooked, making them perfect for stir-fry, soups, or stews. Wrapped in bacon and roasted or fried with tapioca starch, they add a delightful crunch. Store unpeeled Waterchestnuts in water in the fridge for up to 2 weeks, while peeled ones last up to 3 days.
Waterchestnuts are not actually nuts but aquatic tubers, scientifically known as Eleocharis dulcis. They mainly thrive in water and are named after their nut-like appearance. Packed with nutrients, they are excellent sources of potassium, manganese, and fiber while also providing antioxidants like ferulic acid, which preserves their crunchiness during cooking. In China, they are widely used in both savory stir-fry dishes and sweet desserts such as "sugar water."
Waterchestnuts are native to tropical and sub-tropical regions of Southeastern Asia and have spread to locations like Indonesia, Australia, and India. They are primarily cultivated in flooded fields and thrive in marshes, swamps, and riverbanks. In China, larger corms called Hon Matai are eaten raw, while smaller ones, Sui Matai, are processed for starch. Year-round availability in markets often involves canned or pickled forms, while fresh ones are common in their native regions.
Waterchestnuts are especially beloved in Southeastern Asia, where they're often served raw or sweetened for desserts. In China, street vendors stack dyed-red, sweetened waterchestnuts on skewers for a treat called 'rice in coconut milk.' In Indonesia, they are pureed into cooling beverages or pounded into crispy chips, known as ‘emping teki.’ Historically, they've also been valued in traditional Chinese medicine for managing ailments like diabetes and hypertension.
is easiest, three is harder.
