What is the function of water chestnut

The ornamental function of water chestnut

The leaves of water chestnut are small and unique, like water lilies, and the bright yellow flowers stand out from the water, green with yellow, bringing a ray of brightness to the world. It has many flowers and a long flowering period, making it one of the best choices for embellishing water features in courtyards. Of course, you can also plant it in a basin of about 10 cm and view it indoors.

Edible value of water chestnut

The stems and leaves of water chestnut are tender and juicy, non-toxic, tasteless, and rich in nutrients. In the past, water chestnuts were edible feed for pigs, ducks, and geese, and grass carp also liked to eat them. People in the surrounding areas like to collect water chestnut leaves to feed pigs, which is a good aquatic green feed. Water chestnut grows quickly, has many branches, and can be harvested four times during the growing season.

Nowadays, the amount of water chestnuts is gradually decreasing, and people have discovered its nutritional value and are picking and eating it.

Medicinal value of water chestnut

Water chestnut is generally harvested in summer and autumn and used after being dried. It has a good effect of clearing away heat and detoxifying, diuresis and reducing swelling. It is very effective in treating carbuncles, sores, hot stranguria, and painful urination.

How to eat water chestnuts

The specific method of making water chestnut and mung bean porridge is as follows:

Wash the mung beans and soak them in warm water for 2 hours. Wash the japonica rice. Remove the stems, pedicels and impurities from the water chestnut flowers and wash the petals.

Put mung beans in a pot, add water and cook until the beans bloom. Add in polished rice and appropriate amount of water. Bring to a boil over high heat. Then switch to low heat and simmer until the mung beans and rice are cooked. Add water chestnut flowers, stir a few times, add sugar to taste and it is ready to eat.