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Although it's commonly known for its crunchy texture in Asian cuisine, the water chestnut is actually an aquatic tuber that grows underwater. It's a popular ingredient in stir-fries and salads.
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Watercress is a peppery-tasting aquatic plant that grows in streams and shallow water. It's often used in salads, sandwiches, and soups.
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Also known as kangkong or swamp morning glory, water spinach is a semi-aquatic plant commonly found in Asian cuisine. Its tender shoots and leaves are stir-fried, steamed, or added to soups.
Lotus plants produce edible seeds, roots, and young leaves. Lotus roots are commonly used in Asian dishes, while lotus seeds are often used in desserts. The young leaves can also be eaten raw or cooked.
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In some cultures, the tender shoots and young leaves of water hyacinth are eaten raw or cooked. However, caution should be exercised as water hyacinth is considered an invasive species in many regions.
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Wasabi is a semi-aquatic plant native to Japan. Its rhizomes are grated to produce the spicy green paste commonly served with sushi. Wasabi leaves are also edible and can be used in salads or as a garnish.
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Water mimosa is a floating aquatic plant with edible leaves and stems. It's commonly used in Southeast Asian cuisine, particularly in salads and stir-fries.
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How many of these did you know about?