Arrowhead is a nutritious aquatic vegetable with many ways to eat it

Arrowhead, also often written as cigu, is a perennial aquatic herb in the genus Sagittaria of the family Alismataceae, and the main edible part is its underground corm. It mostly grows in paddy fields, shallow ponds and alongside ditches, and is widely cultivated in the Yangtze River basin and the southern provinces of China, with harvesting generally starting in late autumn and early winter. The corm's outer skin is yellowish-white, its shape is flattened-round or nearly spherical, and its flesh is firm.

In terms of characteristics, arrowhead has a starchy, glutinous texture with a hint of bitterness; once cooked it becomes soft, fragrant and glutinous, and this distinctive flavor leaves many people unable to forget it. Fresh arrowhead is rich in starch, dietary fiber and various minerals such as potassium and phosphorus, making it a fairly well-balanced aquatic vegetable nutritionally. When selecting it, choose ones with smooth skin, no damage or mold spots, and a heavy feel in the hand.

As for eating, arrowhead can be prepared in quite diverse ways: it can be sliced and stir-fried plainly, stewed or braised together with pork or cured meats, or used to make soup or fried arrowhead chips. The classic braised pork with arrowhead from the Jiangnan region makes the most of its tendency to absorb flavors, letting the meat and vegetable ingredients bring out the best in each other. Its slight bitterness is concentrated mainly near the skin and the core of the bud; after peeling and blanching in boiling water before cooking, the bitterness is noticeably reduced.

There are a few points to note about handling and storage. After peeling, arrowhead oxidizes and browns easily on contact with air, so once peeled it can be temporarily kept in clean water and taken out as needed. Whole unpeeled corms can be stored short-term in a cool, ventilated place; to keep them longer, wash and air-dry them, then refrigerate.

Overall, arrowhead is a seasonal aquatic vegetable with a unique flavor and flexible ways of eating, suitable both for winter nourishment and for a change of taste in daily meals. First-time eaters can start with stewed or braised preparations, and once accustomed to the slightly bitter, sweet-aftertaste flavor, try more variations such as plain stir-frying and deep-frying.