Contrary to popular belief, water chestnuts are not chestnuts at all. They are water-based vegetables that grow in marshes, lakes, ponds, and paddy fields. Water chestnuts derive from Southern China, Taiwan, Australia, Southeast Asia, Africa, and many regions in the Indian and Pacific oceans. They are typically harvested when the bulb changes over to a dark brown color, and have a crisp, white flesh.
Water chestnuts can be eaten raw or cooked and are commonly used in Asian-based cooking. Water chestnuts are versatile and boast many health benefits. They are used in everything from salads, to stir fry, to curries, and chop suey. They are packed with vitamins, minerals, nutrients, fiber, and have a wide array of health benefits.