The water chestnuts are those slightly sweet and very crunchy additions to many Chinese dishes. While they are native to China, they are also used in other countries such as Vietnam, Thailand, India, and the Philippines.
Water chestnuts are not actually a nut. They are a water vegetable with an edible corm. The corms are round and can be eaten both raw or cooked. If they are to be eaten raw, it is recommended that they be parboiled for a few seconds in boiling water to kill any possible parasites on the outside of the corm to prevent fasciolopsiasis, especially if you do not know where the fresh water chestnuts originated from.
Cultivation
Water chestnuts can be grown at home, if a water source is available. Find a large growing area that can eventually be flooded and fill it halfway with potting soil. Ideas for planting: unused pond area, large watertight bucket, large shallow tub, small plastic swimming pool, etc. Water the soil well, then plant the water chestnuts about 10 to 12 inches apart. Do not plant too close together or the corms will not have room to grow.
When the plants reach about 6 inches inches in height, flood the soil until the water is about 1 1/2 to 2 inches above the soil. Continue tending the water chestnut garden, adding water when needed. Harvest when the season is over, or when the leaves all die. Like all bulbs, the corm is ready when the plant dies away. Gently remove the corms from the soil, and rinse the soil off.
Cooking Water Chestnuts
Water chestnuts have the unique ability of staying crisp even when cooked. If using raw, blanch in hot water a few seconds before rinsing in cold water, then peel and eat. Use water chestnuts in cooking straight from the can or fresh from the garden. Either way, the water chestnuts will add a crispness to whatever dish that they are added, such as rumaki.
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