The small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled, or grilled, and are often pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, like oligomers of ferulic acid. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root.
The corms are rich in carbohydrates (about 90 percent by dry weight), especially starch (about 60 percent by dry weight), and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese. If eaten uncooked, the surface of the plants can transmit Fasciolopsiasis.
Eleocharis equisetina, Eleocharis indica, Eleocharis plantaginea, Eleocharis plantaginoides, Eleocharis tuberosa, Eleocharis tumida, Chinese Water Caltrop (Trapa natans)
The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut.
Water Chestnut (Eleocharis dulcis) Research Data Links: Plant Germplasm (definition):
Dave’s Garden – Extension – Google Search – PFAF – PubMed – USDA – Wikipedia
Any portion of genetic material that can be grown into a live plant. Examples include seeds, stem cuttings (via many methods including air layering), root cuttings, root divisions (multiplication via division), leaf cuttings, leaf fragments (in tissue culture), rooted nodes (vines), “eyes” (offshoots from potato tubers), cacti pieces, etc. The term germplasm can also be used to describe a collection of genetic resources for an organism such as as a seed collection or, for trees, a nursery. MASS SPECTRUM BOTANICALS (Tampa, Florida): Germplasm Factory - Micronursery - Commercial Seed Bank Areas of Intent & Expertise:
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