Lesson 6.6.1 CHINESE WATER CHESTNUT – Harvesting, Food value

 

ORGANIC FARMIMG COURSE 

AGRO-ECONOMYLesson 6.6.1 

CHINESE WATER CHESTNUT – Harvesting, Food value

Harvesting

When the weather has turned cooler the sedge tops will die off at maturity.  It is important to wait until the tops have died down completely as the corms need to have the time to change to their final dark brown colour.  In commercial situations the ponds or rice paddies where they are grown will be drained for easy harvesting.  It is a little harder in a bathtub though and with rubber gloves on I will feel my way through the mud and grit my teeth in the hope I don’t grab a toad in the process!

Food value

Fresh water chestnuts have more nutritional value than the canned variety.  For example, the fresh water chestnuts have 59% more protein, double the carbohydrate and three times the potassium and this goes for both the domesticated and the wild varieties.  

The Australian Aborigines eat the wild water chestnuts either raw, baked or ground into a flour.  To obtain the flour, the water chestnuts need to be grated first then placed in a pot of water on the stove.  Stir for about quarter of an hour and then decant the water from the grated mush.  Leave to settle and when the water clears, decant again until only starch remains.  Sun dry the water chestnut flour thoroughly before putting into an airtight container.

Fresh corms can be skewered onto a bamboo stick and then roasted over an open fire.  Sliced water chestnuts are used in all sorts of dishes such as soups, meat and rice dishes, omelettes and of course the famous chop suey and chow mien dishes.  When preparing the water chestnuts it is best to chop off both ends first and then peel around the circumference.

Preserving the water chestnuts for eating later on is easy.  Peel the entire amount and place in salted water and keep in the fridge.  They are then ready to use at any time.  I’ve kept them fresh like this for several weeks.

Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.





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