reviewed by Christina Lopez
They are of different types according to their habitat. All plants have benefits for humans in one way or another. Some give us fruits, while others nourish us with vegetables. The seeds are used as flour after drying and grinding. The plants present in our aquatic system undoubtedly have many benefits for aquatic life, but they also become food sources for humans.
Mentha aquatic or water mint has green leaves and beautiful purple flowers. Itis found in moist places. It is native to Southern Europe, northwest Africa, and southwest Asia. Water mint has oil in its leaves and is used for cooking and baking to add flavors to the food. The leaves are added to salads to add zing to them.
Water plantain scientifically called the Alisma Plantago-Aquatica, is found near water bodies or shallow lakes, ditches, ponds, or rivers. It is native to Europe, northern and central Africa, and western Asia. Leaves and roots can be added to food, but roots must be cooked or dried before use as they are stingy and pungent. The Calmucks eat them.
Nasturtium officinale, commonly known as watercress, is native to Europe and Asia. It is commonly found in places with cold weather conditions, saltwater spring running throughout Missouri, and the North American continent. It is the oldest leaf vegetable consumed by humans. It can be added to juices to add more flavor to them, and pesto can be made with them. It can be added to scrambled eggs and omelets and even in baked potatoes. It can be used as a side for steaks and other foods.
Nymphea Odorata,also known as American whitewater lily and beaver root, is mostly present in small lakes, ditches, springs, and other small water bodies. It hasbeautiful white flowers with a beautiful scent. These water lilies are used eating purposes. New leaves and buds can be used as vegetables. The white lily seeds can be used to extract oil or by grounding their flour can also be used.
5.Yellow water lily, native to mild temperature ranges of Europe, northwest Africa, and western Asia. It is preferably present in deep, slow-moving water like springs, streams, ponds, and lakes. Many native people in their dishes used the rootstocks. The seeds of yellow water lily were, when heated, increase in size and were eaten as cheap quality popcorns.
6.Edible Sagittaria Latifolia, commonly called arrowheads, is submerged in water. It is native to rain forests in Central and South America. The roasted or boiled tubers are considered a very good food source for many local people. They can be eaten after peeling the tuber as well and are more palatable
7.Cattail, scientifically known as Typha, is mostly found in mild and cold temperature regions. Their roots and shoots are edible when they are younger. White shoots taste like cucumbers. Fibrous roots can be used as cornstarch to thicken the gravies and soups after grinding and drying.
8.Myriophyllum Spicatum, commonly called Eurasian watermilfoil native to Europe, North Africa, and Asia. It is a submerged aquatic plant growing in still or slow-moving water. Its sweet and crunchy roots can be eaten raw and in cooked form.
9.Pickerelweed scientifically called Pontederia cordata, native to the American continent, found in wetlands, ponds, and lake margins. Its seeds are tasty if eaten roasted but can also be eaten raw and cooked. After grinding, if seeds are added to flour to make bread, they give different and enhanced flavors. Younge leaves and stalks are also edible.
10.Ipomoea Aquatica, commonly known as water spinach, is a semi-aquatic plant specially grown for food consumption due to its tender shoot, which remains crunchy even after being cooked. The savory, mild, and slightly mineral flavor makes it a very important ingredient in Chinese and Asian cuisines. They turn tender like spinach but have a little bit of sweetness in it.
11.Native to warm water parts of Eurasia and Africa, water caltrop has the generic name Trapa . It grows in slow-moving water, having a depth of 5 meters. India and china cultivate it for edible purposes because of its seeds. When cooked with other ingredients, small bat-shaped seed becomes very delicious, as dishes are served in Asian and European countries.
12.Eleocharis Dulcis, commonly caked as Chinese water chestnut, is native to Asia, Australia, and tropical Africa. They are very commonly used in Chinese dishes. Chinese even eat them raw in sweetened form. Chestnut cake is made after grinding them in fine flour.
13.Centella Asiatica is known as Asian pennywort in the layman language. It is native to wetlands in Asia. It is as food differently in different cultures. It is eaten after cooking, and many eat it raw other green vegetables.
15.Watercress, scientifically called Nasturtium Officinale, is native to Europe and asia>its is the oldest leaf vegetable eaten by humans. It tastes good in salads and other dressings and gourmet dishes.
16. Nelumbo Nucifera, also known as Indian lotus or sacred lotus in common language. They grow in slow-moving rivers and delta areas. It is an ornamental plant but is edible. Flower and leaves are used to make lotus tea. At the same time, leaves are also used in stir fry recipes in many cuisines.
17.Taro native to wetlands of southeast Asia forests is scientifically known as Colocasia esculenta. They are eaten like potatoes in the boil, fry, steam, bake, and mashed potatoes.
18.Ceratophyllum demersum, commonly called Coontail, is native to all continents except Antarctica. They grow in shallow water like ponds, lakes, and ditches, etc. The studies show that they are edible. They are used as medicine for different purposes.
19. Bacopa Monnieri, commonly called water hyssop, is native to wetlands of southern and eastern India, Asia, Europe, and America(north and south). It is edible and used in food to add more flavors to it.
20.Neptunia Oleracea is commonly called water mimosa; its native habitat is unknown and is located in still water bodies and near ear and water edges. It is cultivated as a vegetable in south Asia and is eaten raw. Even its younger stems and pods are edible.
About Christina Lopez
Christina Lopez grew up in the scenic city of Mountain View, California. For eighteen ascetic years, she refrained from eating meat until she discovered the exquisite delicacy of chicken thighs. Christina is a city finalist competitive pingpong player, an ocean diver, and an ex-pat in England and Japan. Currently, she is a computer science doctoral student. Christina writes late at night; most of her daytime is spent enchanting her magical herb garden.