The fruit kernel of a water plant with floating leaves and small white flowers is called a water chestnut. It resembles a true chestnut, or marron, in shape and color, but has a crunchy texture. Water chestnuts are widely used, generally diced or sliced, in Oriental cookery.
In China and various regions of the Orient, a delicacy known as small tubers, closely linked to the myrtle family, is savored. These tubers bear a striking resemblance to regular chestnuts in their unpeeled form. Once peeled, their flesh reveals a delightful crispness and a pristine white color. Furthermore, when dried and finely ground, these tubers find utility as a valuable thickening agent in the realm of Oriental cuisine.