Eleocharis dulcis, the Chinese water chestnut or water chestnut, is a grass-like sedge Indigenous to Southeast Asia. While they have been cultivated in China since ancient times, in North America they are pretty rare and hard to find!
The name "water chestnut" comes from the fact that it resembles a chestnut in shape and coloring (it has papery brown skin over white flesh), but the water chestnut is actually not a nut at all—it is an aquatic tuber (rootlike part of a plant) that grows in freshwater marshes.
Water chestnuts require a long frost-free growing season (about seven months), which means that they are only grown in semitropical areas, including a few states such as California and Florida. They can be eaten raw or cooked.
Water chestnuts are most often used in Chinese recipes in a stir-fry along with other vegetables, but they can also be part of a classic bacon appetizer, and add a welcome crunch to a creamy spinach dip. To bring a vegetable side dish from average to interesting, add sliced water chestnuts toward the end of the cooking time. Depending on whether the water chestnuts are fresh or canned will determine how they are prepared.
You are purchasing 2 (TWO) water Chestnut corms.