Water chestnut stems are harvested during the summer when they bloom. They are used to treat gastric ulcers. Although there are many channels to purchase water chestnut stems, it is difficult to distinguish their authenticity. So how do we identify water chestnut stems and how do we use them medicinally?
How to identify water chestnut stems
At present, water chestnut stems are available in major pharmacies, but it is important to distinguish between genuine and fake ones.
The characteristics of authentic water chestnut stems are as follows:
- Leaves grow in a lotus seat shape at the top of the stem, with a triangular shape resembling a water chestnut. They are 2.5-4 cm long and 2-4.5 cm wide, with coarse serrations on the upper half of the edge.
- Near the base, the leaf is entire, green, hairless on the upper surface, and has fine hairs on the underside when young. The hairs gradually fall off, and there are hairs along the veins.
- The petiole is 2.5-5 cm long, with or without hairs, and has swollen spongy air sacs near the apex.
The flowers are bisexual, solitary in the leaf axils. The calyx tube is short, hairy, and divided into 4 lobes. There are 4 petals, 4 stamens, and a semi-inferior ovary with 2 chambers, each containing 1 ovule. The style is columnar, with a head-shaped stigma, and the flower has a cockscomb-like nectary.
Medicinal formula for water chestnut stems
1. Treatment of gastric ulcers, gastric cancer, and cervical cancer: Take 30-45 g of water chestnut stems and 30 g of Coix seed. Boil them together and drink the decoction continuously as a tea. ("Bencao Tui Chen")
2. Treatment of head sores and alcohol poisoning: Take 60-120 g of fresh water chestnut stems (without leaves and root hairs). Boil them in water and drink the decoction. ("Food Medicinal and Prescription")
Water chestnut stems are delicious
Water chestnut stems are refreshing to eat and have therapeutic effects such as clearing heat, diuresis, and reducing blood lipids. They are also a good source of dietary fiber.
Whether in cold salads or stir-fried dishes, water chestnut stems should be blanched in boiling water first until they slightly change color. Then remove them from the water quickly, as blanching for too long will make them lose their crunchiness. After blanching, let the water chestnut stems drain and cool naturally, then cut them into small pieces or dice. They can be served as cold salads, similar to the way we eat water spinach, or stir-fried.
As for seasonings, you can add chili strips, minced ginger and garlic, and soybean sauce according to personal preference. Stir-fry with a small amount of oil for a few seconds and then remove from heat. This seasonal delicacy is ready to be served.
