Water chestnut is as white and crisp as taro, which is one of the special vegetables in China. Usually eaten with underground swollen bulbs, it can be eaten raw, cooked and cooked, especially suitable for canned food. It is called "water horseshoe" and is one of the main condiments in restaurants. Starch can also be extracted, which, together with lotus root and water chestnut, is called starch III. It is cold and slippery in nature, sweet and cool in taste, and can benefit qi and neutralize middle warmer. At the same time, the tubular leaflike stems above the ground can quench thirst and reduce fever.

Growth habit

The growth period of water chestnut is 140-200 days. Bulbs can overwinter in the soil. In the following spring, the terminal bud produces a short stem, and the base of the stem produces a slender fibrous root, which goes deep into the soil for about 20-30 cm, and produces a time-like stem (tubular stem) upward, and tillers continuously to form a mother plant. The lateral buds pull 3-5 stolons around, and when they reach 10- 15 cm, the terminal buds pull the leaflike stems to the ground.

Refer to the above content: Baidu Encyclopedia-Water chestnut