1 (also Chinese water chestnut) The tuber of a tropical sedge that is widely used in Asian cooking, its white flesh remaining crisp after cooking.
- Be careful because a tiny cube of crisp water chestnut, together with some hot juice, is wrapped in the core of each ball.
- Or add flavour at the end in the form of smoked or raw fish, scallops, sliced and marinated beef, Chinese roast pork, finely chopped water chestnut or finely shredded iceberg lettuce.
- Deep-frozen eyeballs might have the same consistency, somewhere between a water chestnut and a lychee; a cavernous void would have had more flavour.
2The sedge that yields water chestnut, which is cultivated in flooded fields in Southeast Asia.
- Eleocharis tuberosa, family Cyperaceae.
- Where I lived in up-state New York someone got the bright idea of growing water chestnuts in a pond as a crop.
3 (also water caltrop) An aquatic plant with small white flowers, producing an edible rounded seed with two large projecting horns.
- Trapa natans, family Trapaceae.
- Edible plants for your pond include watercress, water chestnuts, and arrowhead or Wapato.
- Eleocharis dulcis, is not a nut and is a completely different plant from the water chestnuts of the genus Trapa.
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Syllabification: wa·ter chest·nut
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