A VEGETABLE TO INSPIRE THE POETS

part of the lotus, from the seeds to the flowers, can be cooked and eaten. The plant is widely distributed across India and China.

It’s important to know that the lotus is best cooked before eating, as aquatic plants that grow in mud have a higher risk of parasite transmission.

The lotus root

The root, or rhizome, of the lotus, is called in Chinese, and it’s among the most common vegetables eaten across the country and available all-year round, though the peak season is generally in the autumn.

The white and slightly yellowish root vegetable is naturally crunchy with a slight sweetness. Nutritionally, the lotus root is a very beneficial vegetable, as its iron and copper can improve blood circulation. Its rich dietary fiber can aid digestion and it’s also packed with vitamin C. The vegetable is also low calorie and great for weight management.

There are lots of ways to prepare lotus root, both savory and sweet. Different cultivars of lotus root have different textures, some are extra crunchy and some become soft and starchy after cooking. So ask vendors in the market about the best way to cook that specific batch of lotus root.

Because it grows in the mud, the lotus root is quite dirty. To clean it thoroughly, wash the exterior to remove the dirt, then peel off the skin, cut off both ends and rinse in water again.