Definitions for water chestnut

This page provides all possible meanings and translations of the word water chestnut

Princeton's WordNetRate this definition:(0.00 / 0 votes)

  1. water chestnut, water chestnut plant, caltrop(noun)

    a plant of the genus Trapa bearing spiny four-pronged edible nutlike fruits

  2. water chestnut, Chinese water chestnut, Eleocharis dulcis(noun)

    Chinese sedge yielding edible bulb-shaped tubers

  3. water chestnut(noun)

    edible bulbous tuber of a Chinese marsh plant

WiktionaryRate this definition:(0.00 / 0 votes)

  1. water chestnut(Noun)

    A particular species, Eleocharis dulcis, of plant.

  2. water chestnut(Noun)

    A corm of a plant of this species.

  3. water chestnut(Noun)

    water caltrop

Webster DictionaryRate this definition:(0.00 / 0 votes)

  1. Water chestnut

    the fruit of Trapa natans and Trapa bicornis, Old World water plants bearing edible nutlike fruits armed with several hard and sharp points; also, the plant itself; -- called also water caltrop

FreebaseRate this definition:(0.00 / 0 votes)

  1. Water Chestnut

    The Chinese water chestnut, more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud. It has tube-shaped, leafless green stems that grow to about 1.5 metres. The water caltrop, which is also referred to by the same name, is unrelated and often confused with the water chestnut. The small, rounded corms have a crisp white flesh and can be eaten raw, slightly boiled, or grilled, and are often pickled or tinned. They are a popular ingredient in Chinese dishes. In China, they are most often eaten raw, sometimes sweetened. They can also be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine. They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, like oligomers of ferulic acid. This property is shared by other vegetables that remain crisp in this manner, including the tiger nut and lotus root.


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