Chufa plant (Cyperus esculentus)
This very common plant has a triangular stem and grass-like leaves that are very tough and fibrous. It grows to a height of 20 to 60 centimeters (8 to 24 inches). The mature plant has a soft, distinctive fur-like bloom, with a cluster of flat oval seeds, which extends from a whorl of leaves and four hanging, leaf-like bracts. Tubers 1 to 2.5 centimeters (1/2 to 1 inch) in diameter grow at the ends of the roots.
Where to find the Chufa plant in the wild
Chufa grows in moist sandy areas throughout the world. It is often an abundant weed in cultivated fields. The plant is native to the Mediterranean and grows in regions with a warm and temperate climate. It is commonly found in Spain, where it is grown for its edible tubers. In the wild, the Chufa plant also grows in marshy areas and along riverbanks. It prefers moist soil and can tolerate some flooding. The plant is adapted to dry conditions and can survive droughts. It has a fibrous root system that helps it to anchor itself in wet soil and absorb nutrients.
Edible parts of the Chufa plant
The tubers are edible raw, boiled, or baked and have a slightly sweet, nutty flavor. They are quite hard and are typically soaked in water before eating. You can also grind them and use them as a coffee substitute.
Other uses for the Chufa plant
The boiled nuts may be used as bait. Soak the nuts in water for 24 hours and then boil for 20 minutes or until fully expanded. Leave them to ferment for 1-2 days.