ABSTRACT
Chinese water chestnut is native to China and widely cultivated in flooded paddy fields in southern China and parts of the Philippines. Chinese water chestnut, a perennial rhizomatous aquatic herb, is a traditional vegetable of Asia, often grown as an annual crop. The Chinese water chestnut corms are consumed raw or cooked and used in many local dishes such as omelettes, soups, salads, meat, fish dishes and even in sweet dishes in China, Southeast Asia. Chinese water chestnut is upright aquatic sedge, as it grows under flooded conditions. Chinese water chestnut for its cultivation requires a long warm growing season with at least 220 frost-free days. The planting time of Chinese water chestnut varies with the climatic conditions of the growing region, but in general, its corms are planted in March-April and the seedlings are transplanted in June-July. Direct planting of seed corms in flooded fields has advantages over seedling transplanting since they do not experience transplanting shock.
