Definition

Noun 1. A plant species: Chinese water chestnut refers to a type of sedge plant (Eleocharis dulcis) native to Asia, which produces edible, bulb-shaped corms (often called tubers) underwater in marshy conditions. 2. An edible tuber: The term also commonly refers to the crisp, white, sweet tuber (corn) itself, which is harvested from this plant and used as a vegetable in cooking.

Usage Examples

• The Chinese water chestnut is cultivated in flooded fields or ponds.
• For the stir-fry, we need to peel and chop some fresh Chinese water chestnuts.
• The recipe calls for a can of Chinese water chestnuts to add crunch to the salad.

Advanced Usage

• Botanical Context: In botanical and agricultural texts, "Chinese water chestnut" precisely denotes the species to distinguish it from other, unrelated plants also called "water chestnut" (e.g., , the European or Singhara water chestnut).
• Culinary Context: In recipes and food writing, "water chestnut" is often used as a shortened form, but "Chinese water chestnut" specifies the common, commercially available variety known for its crunchy texture and sweet, nutty flavor.

Variants and Related Words

• Water chestnut: A common shortened form. However, this can be ambiguous as it may refer to other species.
• Eleocharis dulcis: The scientific (Latin) name for the plant.
• Corm: The correct botanical term for the edible, bulb-shaped underground plant stem. It is often colloquially called a tuber.

Synonyms

• No direct single-word synonyms exist. Descriptive phrases include "edible sedge tuber" or "Asian water chestnut corm."

Related Phrases

• Canned water chestnuts: Refers to the pre-peeled, cooked, and preserved tubers commonly found in supermarkets.
• Fresh water chestnuts: Refers to the unprocessed, whole corms with a brown, papery skin that requires peeling before consumption.

Notes on Meaning

It is important to distinguish the Chinese water chestnut (Eleocharis dulcis) from the European water chestnut (Trapa natans), which is a different aquatic plant producing a hard, horned nut. The Chinese variety is the one predominantly used in East and Southeast Asian cuisine.

Noun

1. Chinese sedge yielding edible bulb-shaped tubers