When will the latest water chestnut come into the market?

Water chestnut is the fruit of annual herbaceous aquatic plant water chestnut of water chestnut family. It has very high nutritional value and is rich in starch, protein, glucose, unsaturated fatty acids, vitamins and trace elements such as calcium, phosphorus and iron. The ancients thought that eating more water chestnut can supplement the five internal organs, eliminate all diseases and lighten the body. Let's take a look at when water chestnut matures and goes on the market!

When will water chestnuts be available?

Water chestnut is generally listed from July to September. Water chestnut begins to grow tender leaves in April in spring, begins to bloom in May, begins to grow tender water chestnut in June, matures in July, and decays in August, so July water chestnut is the most crispy and delicious. Moreover, fresh water chestnuts could not be eaten for long. They would last for about ten days at most, and the water chestnuts that came out later would gradually age.

How much is a kilo of water chestnut?

The price of water chestnut is about 3~5 yuan a catty, but the price varies greatly due to different varieties, origins, markets and seasons. Water chestnut is cultivated most in Taihu Lake area and Pearl River Delta in the lower reaches of Yangtze River in China. The artificially cultivated ones are larger, which can be matchbox size, while the wild ones are smaller, some are only fingernail size, colors are cyan, red and purple, etc., and the corners have no angle, one angle, two angles, four angles, etc.

What kinds of water chestnuts are there?

1. Wonton ling: produced in Jiaxing, Zhejiang Province and other places, late-maturing varieties, sown in Qingming, harvested from autumn equinox to frost. High quality and high yield, sweet and glutinous taste, yield 1000~1200 jin per mu. Green and white peel, 40 - 50 per catty.

2. Xiaobai ling: produced in Wujiang, Suzhou and other places in Jiangsu Province, middle-late maturing varieties, sown in Qingming, harvested from white dew to frost, 600~1200 jin per mu, small fruit shape, suitable for cooked food, 60~70 pieces per catty.

3. Daqingling: produced in Wujiang, Wuxian, Yixing and other places in Jiangsu Province, medium-mature seed, sowing and maturity period are the same as those of small white ling, yield per mu 1000~1200 jin, medium quality, large fruit shape, 20~25 pieces per catty.

4. Shuihong ling: produced in Suzhou, Hangzhou and Jiaxing, early-maturing species, sowing in Qingming, harvesting tender ling at the beginning of autumn, harvesting old ling in summer and frost, 800~1000 jin per mu, large fruit shape, 25~35 pieces per catty.

5. Bat ling: produced near Nanjing, early-maturing variety, sown in Qingming, harvested in summer and cold dew, weak growth potential, light green leaf surface, reddish brown on the back, medium fruit shape, red and green skin color, about 40 per catty.

6. Nanhu ling: produced in Nanhu Lake, Jiaxing, Zhejiang Province, early and medium-mature varieties, sown in Qingming, harvested from summer to frost, good quality, hard meat with japonica, green and white skin, degenerated four corners, medium fruit shape, about 40 pieces per catty.