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Chinese water chestnuts need to be completely submerged with a controlled level of water for most of the life of the crop (similar to paddy rice) and it is preferable to drain the water for harvesting. However, they can only be grown in limited areas where the specific water requirements can be provided.
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How to grow Chinese Water Chesnut or Apulid Problems with Growing the CropĬhinese water chestnuts are a potential small crop for specialized markets for growers in warm temperate regions. Canned water chestnuts can be kept in a cool dry place until they are opened, after which they should be rinsed and used within a few days. Fresh water chestnuts can be stored under refrigeration in water for up to one week before use.
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The outer skin should be dark brown and lustrous, and when cut open, the water chestnuts will be bright white. When selecting fresh water chestnuts, if they are available, look for plump specimens without any sign of wrinkling. The flour can be somewhat expensive, but it is well suited to certain Asian dishes. Water chestnuts can also be found in pickled form at some markets, and the flesh is sometimes ground to make flour. 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. 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. Fresh water chestnuts, when they are available, are a completely different experience. Many Western consumers are only familiar with canned water chestnuts. It is often used in pasta or rice dishes. Water chestnut are often combined with bamboo shoots, cilantro, ginger, sesame oil and snow peas. Boiled water chestnuts have a firm, and slightly crunchy texture, with a flavor that is very mild, slightly nutty in taste, so it is easily overpowered by any seasonings or sauces the water chestnut is served or cooked with.
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Raw water chestnuts are slightly sweet and very crunchy. The corms are rich in carbohydrates, and are also a good source of dietary fiber, riboflavin, vitamin B6, potassium, copper, and manganese.
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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.
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They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. In China, they are most often eaten raw, sometimes sweetened. They are a popular ingredient in Chinese dishes. The small, rounded corms have a crispy white flesh and can be eaten raw, slightly boiled, grilled, pickled, or tinned. It has tube-shaped, leafless green stems that grow to about 1.5 meters. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud. The Chinese water chestnut (Eleocharis dulcis), more often called simply the water chestnut, is a grass-like sedge cultivated for its edible root.