primarily Sagittaria sagittifolia


Also Chinese arrowhead, Chinese potato, swamp potato, and kuwai (Japanese); ci gu, chi ku, and variations (Chinese)

Water cress, rice, and wild rice are the only water-grown vegetables that bob up regularly in North American kitchens. But there are others, cultivated in tropical and temperate climates as both edible and decorative plants. Lotus, water chestnut, water celery, and arrowhead have surfaced in Chinese-American markets in recent years.

Among these plants of Asian origin, arrowhead is more a pleasant curiosity than a potential staple. Cooked, the winter specialty, which resembles an enlarged, ivory water chestnut, tastes rather like sunchoke crossed with potato, but more bitter.