(Nelumbo nucifera {Asia} and N. lutea{N. America} – Family Nymphaeaceae [Nelumbaraceae])
Lotus root, sacred lotus
Lotus roots are members of the Water Lily family (Nymphaeaceae) of aquatic or swamp plants.
The plants have round, floating leaves and strong underwater rhizomes.
In addition to the water lily (Nymphaea)
and the yellow water lily (Nuphar)
is the Indian lotus flower.
Originally from the Volga delta, Iran, and India (where it is still considered sacred), the lotus is now mainly distributed throughout Southeast Asia.
The plants offer edible leaves, roots, seeds, and flowers.
The rhizomes form several sections resembling sausage links that can measure more than four feet in length and are very attractive when cut.
Lotus roots are grown in ponds or flooded fields like rice and harvested in the late fall until the spring.
Lotus roots are good stir-fried or steamed; but they can also be boiled, baked, or braised. The Chinese traditionally serve them candied as a New Year treat. The Japanese like them fried in oil, then cooked in lemon water. In India, hot pickles are made with them.
When cut crossways, the lotus root displays a circular pattern of holes, making it a decorative vegetable.
The leaves and the flowers are also used as food, and the seeds are peeled and eaten as well. Even the husk leaves are used as the basis of medicinal teas in China.
Not only are the rhizomes made into a starchy flour, but also in any number of Asian specialty dishes. The fresh root is sometimes available in the West, but the canned version is more readily available.
Fresh roots, particularly if cooked whole, require a lengthy cooking period, but should always retain a little “bite”, which makes them taste the best.
