Water caltrops from Baiyangdian

Water caltrops from Baiyangdian

　　Water caltrop is an annual, sprawling, aquatic herbaceous plant, also known as water chestnut, dragon horn, or water chestnut fruit. Its ancient names include líng and jì. It blooms in late summer to early autumn, with single white or light pink flowers growing in the leaf axils. After pollination, the flowers submerge underwater and develop into fruit — commonly referred to as water caltrops — which are harvested in autumn. The caltrops, still in their hard shells, are washed clean with water, revealing a shiny black exterior. The shelled caltrop seeds are grayish-white in color.

The outer shell of the water caltrop is thick and hard, while the white flesh inside is starchy and mildly sweet, with a taste that is not particularly distinctive. What makes it most appealing is its refreshing aroma. Water caltrops come onto the market around the Mid-Autumn Festival and are considered a festive delicacy. During the full moon holiday, they are often served as part of the seasonal offerings on the altar. They are also a popular ingredient in Laba porridge, which is widely enjoyed across the country. Water caltrops are high in carbohydrates (34.96%) and low in fat (only 0.2%), and they are rich in calcium, iron, phosphorus, vitamins, and other nutrients. As a trendy green health food today, regular consumption of water caltrops can help strengthen the body and prevent illness.