1, Zizania latifolia
Zizania latifolia is a shallow perennial herb of Gramineae and Zizania latifolia with creeping rhizomes. The culm is erect and1-2m high. Ligule membranous, about 65438 0.5 cm long, with sharp tip; The leaves are flat and broad, 50-90cm long and15-30mm wide. Panicles are 30-50 cm long, most of which are clustered and developed in fruit. The caryopsis is cylindrical, about 12 mm long, and the embryo is small, which is 1/8 of the fruit.
2. Lotus root
Lotus root originated in India and was introduced to China very early. Lotus root belongs to Magnoliata, a wild order of Mountain Dragon. Like temperature, not tolerant of shade, not suitable for water shortage and strong wind. Lotus root is slightly sweet and crisp, can be eaten raw or cooked, and has high medicinal value. Its roots, leaves, flowers and fruits are precious and can be used as tonic medicine.
3. Oenanthe javanica
Oenanthe javanica is a perennial herb of Umbelliferae, with erect stems or creeping bases. Basal leaves have stipes and leaf sheaths at the base; The blade profile is triangular. Compound umbel terminal; Without involucre; Umbrella spokes are different in length and spread upright; The fruit is nearly ovoid or cylindrical and oblong with four edges, and its side edges are convex compared with the rear edge and middle edge, showing a cork shape. The flowering period is from June to July, and the fruiting period is from August to September.
4. Chicken head rice
Chicken head rice is a specialty of Suzhou Nantang, which is listed around the Mid-Autumn Festival every year. Suzhou people eat chicken head rice in many ways, and the most popular one is chicken head rice soup. The preparation method is very simple. After the water in the pot is boiled, put the fresh chicken head rice into the pot, thicken it with lotus root starch after boiling, and add a little osmanthus into the bowl after taking out the pot.
5, arrow
Sagittarius, also known as "Chinese Sagittarius" and "water taro". Monocotyledon, Alismataceae. Perennial emergent plants. This plant is very tall. Leaves are clustered and there are many roots at the base. Slender creeping branches are produced near the roots, which expand into bulbs with a diameter of 3CM after autumn. The leaves are arrow-shaped, wide and 20-30cm long, and the lobes on the left and right sides of the leaf base are longer than the central piece.
Step 6 water chestnut
Water chestnut, also known as horseshoe, is purple and black in skin and white in meat, sweet and juicy, crisp and delicious. Since ancient times, it has been called underground Sydney, and northerners regard it as Jiangnan ginseng. Water chestnut tastes sweet and crisp and is rich in nutrition. Contains protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates, and can be used for cooking and starch.
7.water shield
Water shield: also known as water shield, water chestnut and lake vegetable, it is a perennial aquatic perennial herb. Sexually warm, suitable for the growth of clear water pools. Fibrous roots and leaves germinate from underground grape stems and send out 4-6 branches, forming clustered underwater stems and regenerated branches. Dark green oval leaves alternate, about 6 to 10 cm long, with 1-2 leaves per node, floating on the water surface or diving, and there are colloidal transparent substances on the tender stems and leaves.
8.cod
Water chestnut: an annual floating aquatic herb of the genera Trapa and Trapa. In the bottom water, the mud roots are filament-like, and there are two types of assimilated roots and leaves: leaves alternate and gather at the top of the main stem or branch stem, the leaves are rhombic or triangular rhombic, the surface is dark bright green, the back is grayish brown or green, and the submerged leaflets fall early.
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