Lotus root

Lotus Root

The Lotus Root is the edible rhizome of the aquatic plant Nelumbo nucifera, also known as the sacred lotus. This plant is native to Asia and Australia, but it is now cultivated worldwide for its culinary and ornamental uses. The lotus root is known for its unique crunchy texture and sweet-tangy flavor, and it is a common ingredient in many Asian cuisines.

Description[edit | edit source]

The lotus root is a long, woody tuber that can grow up to four feet in length. It has a cylindrical shape, with a series of holes running through its length. The skin is brown and rough, while the inside is creamy white with a crisp texture similar to that of a raw potato. The root is usually sliced into thin discs before cooking, revealing its distinctive pattern of holes.

Cultivation[edit | edit source]

Lotus roots are grown in muddy or in paddy fields where there is abundant water. The plant prefers a sunny location and a fertile, well-drained soil. The roots are harvested in autumn and winter, when they are at their most flavorful. They can be stored for several months in a cool, dry place.

Culinary Uses[edit | edit source]

Lotus roots are versatile and can be prepared in a variety of ways. They can be boiled, steamed, stir-fried, deep-fried, or used in soups and stews. In Chinese cuisine, they are often used in stir-fries and soups, or candied as a dessert. In Japanese cuisine, they are commonly pickled with rice vinegar, sugar, chili and/or turmeric, and served as a side dish.

Nutritional Value[edit | edit source]

Lotus roots are a good source of dietary fiber, vitamin C, potassium, thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese. They also contain a moderate amount of protein and a small amount of fat.

Medicinal Uses[edit | edit source]

In traditional Chinese medicine, lotus roots are believed to have various medicinal properties. They are used to improve digestion, reduce cholesterol, control blood pressure, boost the immune system, and promote overall health.