EATING LOTUS

You may have already eaten lotus ‘roots’ if you enjoy Asian cuisine. These are not true roots but the swollen stems or stolons of the temperate forms. Sliced into discs, they have distinctive round holes. They are crisp, slightly sweet and fragrant, and are often deep-fried, stir-fried, pickled, stuffed or served floating in soups. The thin, stringy stolons of the tropical types are often steamed and served in salads or soups, particularly in Vietnam. Lotus seeds are used in a range of recipes, including moon cakes, noodles and lotus paste. The flower petals may be used as a garnish or a tea, and leaves are used for wrapping and steaming food and as plates.