The floating leaves are round with a deep notch or sinus. They are spongy, filled with air pockets which provide buoyancy. The flowers are white, with 4–6 sepals below the multitude of creamy white petals. Flowers from June until September.

Common throughout

The young leaves and unopened flower buds can be boiled and served as a vegetable. The seeds, high in starch, protein, and oil, may be popped, parched, or ground into flour. Roots too may be dried and ground into flour.

Wash well to remove extra protein!