Lotus is an aquatic perennial member of the Nelumbonaceae family. Lotus is also called Sacred Water lotus, Sacred lotus, and Chinese Arrowroot. It is cultivated for its seeds, flowers, leaves and roots, all of which are edible. At the plant's maturity it breaks apart and releases the seeds (the true fruits of the plant) through the numerous holes in the flat surface. The seeds sink to the bottom and establish new plants.

The root of the lotus plant is long and tubular. It can grow up to four feet in length. Within its thin-skinned walls are a series of pinwheeled air pockets that appear among its creamy white flesh as if they once held seeds. These seed-shaped pockets allow for the foliage to rest buoyantly in water while the plant is alive. The root has a dense, crunchy and starchy texture with minimal flavor, faintly nutty and sweet, similar to that of a water chestnut. The younger roots are more tender and used for fresh culinary purposes whereas mature roots are preferred in dried form.

Nutritional Value

Lotus root is high in dietary fiber and is considered a good food source for energy, as it is high in carbohydrates and low in fat and protein. Cooked lotus root can strengthen the spleen, promote the functional activity of stomach and promote tissue regeneration.

Serving Ideas

Lotus root is a versatile vegetable which can be thinly sliced or shredded then fried for a crispy garnish, sliced and braised until sweet and tender in soups, stir fried, or sliced, blanched and chilled for an attractive salad addition. It takes well to traditional Asian flavors such as soy, sesame, and ginger.

Geography/History

The lotus plant is found in tropical and subtropical Middle East and Asia, from Egypt eastwards to Iran, India, China, Japan and Australia.

Seasons/Availability

Lotus root is available year round.