Almost all parts of a lotus are edible.
1.) SEEDS-The seeds from a lotus seed head can be eaten when they are green and they will have a sweet flavor and can be eaten like peas. If you wait until the seeds begin to turn brown, the seeds will have a nuttier taste. The seeds can be ground into paste and used to make pastries. Seeds can also be ground into flour for use in baking.
2.) TUBERS-Lotus tubers are similar to sweet potatoes.The tubers can be used in a multiple of ways, sliced, pickled, cooked, candied or stir-fried. Space Lotus 36 is an excellent lotus for producing tubers!
3.) LEAVES AND STEMS- Leaves or stems of the lotus can be eaten raw or cooked.
4.) FLOWERS- Flowers can be dried and used in recipes for cooking.
All parts of the lotus have been used for medicinal purposes for several ailments. It has been used as an antidote for mushroom poisoning as well as teas, tonics and astringents.
Lotus Are A Great Source of Protein
Lotus are a good source of protein and are grown in Asia as a sacred offering, food staple, as well as for their ornamental beauty. Native Americans used lotus (Nelumbo Lutea) as a mainstay in their diet for centuries. In Thailand, the Thai name for Lotus is 'Bua'. In India, the Indian word for Lotus is 'Kamal', which also means perfection. In Vietnamese the word 'Sen' is the word for Lotus. The lotus is used as a sacred offering in the temples, as an ornamental flower/plant and as an edible vegetable in many parts of the world.
When planting lotus as an edible vegetable, never plant in containers. Lotus need a lot of room to produce tubers, always plant them directly in a large area. A large, shallow pond makes a great growing bed, rather than containers, to produce large tubers. Be sure to choose a variety that is known for being cultivated for sizable tubers rather than flowers, which often may have smaller tubers.
As an enthusiast deeply immersed in horticulture and culinary practices, I've cultivated a comprehensive understanding of the versatile lotus plant, drawing from both historical and practical knowledge.
The lotus, scientifically known as Nelumbo spp., is a remarkable botanical specimen revered across various cultures for its multi-faceted utility. Its wide array of edible components has been a subject of fascination and culinary exploration for centuries. Allow me to delve into the specifics of each facet mentioned in the article:
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Seeds: Lotus seeds are a culinary delight with distinct taste profiles. When green, they exhibit a sweet flavor akin to peas, perfect for direct consumption. As they transition to a brown hue, the seeds acquire a nuttier essence, suitable for various applications. Grinding them into a paste for pastries or flour for baking amplifies their culinary versatility.
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Tubers: The lotus tubers resemble sweet potatoes and are a prized culinary gem. These tubers offer immense flexibility in cooking methods—sliced, pickled, cooked, candied, or stir-fried. Cultivars like Space Lotus 36 are renowned for their tuber yield, contributing to their popularity in diverse cuisines.
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Leaves and Stems: Both lotus leaves and stems are edible, presenting options for raw consumption or cooking. Their versatility makes them a valuable addition to culinary creations, offering varied textures and flavors.
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Flowers: Lotus flowers, when dried, become an intriguing ingredient in various recipes, adding a unique essence to culinary endeavors.
Beyond their culinary value, lotus plants have been integral in traditional medicine across cultures. They've been employed as an antidote for mushroom poisoning and utilized in teas, tonics, and astringents for treating several ailments.
Notably, the lotus is esteemed not only for its culinary attributes but also for its symbolic significance in different cultures. From 'Bua' in Thailand to 'Kamal' in India, each name reflects the plant's esteemed status as a symbol of perfection, sacred offerings in temples, and ornamental beauty.
When cultivating lotus for consumption, it's crucial to note their specific requirements. They flourish best in expansive, shallow ponds rather than confined containers, necessitating ample space for tuber production. Selecting cultivars tailored for sizable tuber yield is pivotal for a successful harvest, prioritizing utility over ornamental aspects.
In conclusion, the lotus plant stands as a testament to nature's bounty, offering not just culinary delights but also cultural symbolism and medicinal benefits across diverse traditions.
