A water chestnut is the tuber – the root of the plant, like a potato – of an aquatic plant that grows in marshes.
So it is not a nut, even though we call it a “chestnut,” simply because it looks like one: it has brown skin that covers white flesh.
Water chestnuts are common in the Chinese cuisine – that is where they originate. They have been cultivated in freshwater marshes of semi-tropical regions since ancient times and need about seven frost-free months to mature.
Fresh or Canned Water Chestnuts
You can buy water chestnuts either fresh or canned.
Canned water chestnuts are easier to find, but they are less flavorful.
That is not a problem if you mainly want them for garnish or crunch. Canned water chestnuts are also cheaper than fresh ones.
Fresh water chestnuts cost more, but they have their own advantages.
If they are the star of the dish, I recommend buying them fresh. They are far more flavorful, a little sweeter, and extra crunchy. They are well worth tracking down!
Uses for Water Chestnuts
In general, I suggest cooking water chestnuts, though you can eat them raw. Their greatest advantage is that they stay crisp no matter how long you cook them.
I often toss them in a vegetable stir-fry, but you can also wrap them in bacon for an appetizer or stir them into creamed spinach for extra crunch.
Another idea: add thin slices to a side salad. You can even toss small cubes into a potato salad with parsley and garlic…
Rumor has it they will appear in an upcoming dim sum recipe.
How to Cook with Water Chestnuts?
Canned water chestnuts are easier to use than fresh ones because they are already partially prepared. Simply open the can and rinse the pieces under running water to wash away any metallic taste.
For fresh water chestnuts, slice off the top and bottom, peel them with a standard vegetable peeler, and then rinse under cold water.
Whether you use canned or fresh, add the water chestnuts near the end of cooking so they stay as crisp as possible.
What Do Water Chestnuts Taste Like?
Purists claim that canned water chestnuts are flavorless, and that is not entirely wrong (though it is fine if you are mostly after crunch).
Fresh water chestnuts, on the other hand, are full of flavor – slightly nutty, quite fruity, and a little sweet. I would place the taste somewhere between coconut and apple.
If you know lotus root, the flavor is similar. In terms of texture, fresh water chestnut feels a bit like a pear.
How to Store Water Chestnuts?
Storage depends on their state. If they are fresh and unpeeled, keep them in the fridge for seven to ten days.
If you peel them in advance, keep the pieces submerged in cold water in the fridge and change the water daily.
Once cooked, treat them like any other vegetable: cover and refrigerate for up to a week.
Canned water chestnuts are even simpler. As long as the can is sealed, you can store it for about a year in a cool, dry place such as a cellar.
Once you open the can, remove all the water chestnuts. Store any leftovers in an airtight container in the fridge and eat them within three days.
Where to Buy Water Chestnuts?
You can find canned water chestnuts in most Asian groceries. Fresh ones are less predictable, so it is best to call ahead!
