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Çin su kestanesi (Eleocharis dulcis)
PLANT DESCRIPTION
Waterchestnuts are a rush-like plant to 1m tall, native to swampy, tropical areas of Asia. There is a small variety native to the tropical wetlands of Australia.
USES
Waterchestnuts are nutritious, containing B vitamins and can be eaten raw or cooked. They are a common ingredient in Chinese, Japanese and Indonesian dishes. To prepare; peel or scrub well, and slice thinly, add to stir-fry dishes and soups. To store; waterchestnuts will keep in the fridge for several weeks and can also be frozen. Do not freeze the corms you are saving to re-plant, only the ones for eating.
PLANTING
It is important to understand that waterchestnuts are not aquatic plants but rather swamp or edge plants. As you are growing a root crop it is important for a good yield to have sufficient depth of soil for good root growth. On a backyard scale a bathtub provides a useful deep waterproof container; on a larger scale a paddy can be constructed or a dam shaped to create a wide shelf below water level. Plant the corms in early spring 5 cm deep into your chosen spot. Plant 2 corms to the square metre, overcrowding the corms will dramatically reduce yield. A rich, sandy, well-limed loam with a pH of 6.5 to 7.2 is needed. Well composted animal manures or other organic fertilisers can be used to improve fertility. Keep the corms well watered and allow growth to reach around 10 cm high before flooding 7-10 cm deep. Maintain this depth for the whole growing season which should be at least 7 frost-free months. In late autumn, when the tops have browned off, drain completely to encourage hardening-off of corms. Leave 3-5 weeks to mature, corms should be a rich chestnut colour. Keep refrigerated until used, or until replanting next spring.
In cooler areas of Australia waterchestnuts can be grown in glasshouses or poly tunnels.
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