It is grown in many countries for its edible corms, but if eaten uncooked, the surface of the plants may transmit fasciolopsiasis.

Under long-daylength conditions, rhizomes grow horizontally and then turn upwards forming daughter plants.

[7] To further improve nutrient levels, potassium and phosphorus mineral fertilizers can be used before planting, where the N:P:K uptake ratio is 1:0.5:1.75.

[7] If left in the soil after this point in time, corms will get sweeter, however shelf life will decline.

[7] If the corms need to be stored longer term, they can also be kept in a bleach solution of 1000 ppm.

[7] Similarly, rodents and grazing animals pose a threat to the Chinese water chestnut, which may be discouraged by keeping the paddy inundated.

The small, rounded corms have a crisp, white flesh and may be eaten raw, slightly boiled, or grilled, and often are pickled or tinned.

They may be combined with bamboo shoots, coriander, ginger, sesame oil, and snow peas.

Steamed or sauteed vegetable dishes may contain water chestnuts, such as noodle or rice recipes.

[17] They may also be added to minced-meat fillings and dishes, such as Cantonese dim sum-style steamed meatballs, to add a crunchy texture.

They also may be ground into a flour form used for making water chestnut cake, which is common as part of dim sum cuisine.

They are unusual among vegetables for remaining crisp even after being cooked or canned, because their cell walls are cross-linked and strengthened by certain phenolic compounds, such as oligomers of ferulic acid.