Lotus Root: Purity from Dirt!

There are few plants that have seized the hearts and souls of people as much as the lotus, Nelumbo nucifera. Sacred to Hindus and Buddhists, it is the national flower of India. 


The lotus flower rises from mud to form a beautiful blossom. The Indians and Chinese are inspired by this and when gain strength to persevere through difficult times by realizing that beautiful gifts can spring from something unpleasant. 


The lotus flower is a symbol of enlightenment, spirituality, fruitfulness, wealth, knowledge, purity of heart and illumination.

People eat many parts of the lotus plant. I used the rhizome portion, which is also called the root, as my first taste of this special plant. I bought fresh rhizomes at the Asian Food Market, and peeled them as you can see on the right.


The holes are air spaces that aid the plant's aquatic lifestyle. I then cut them in slices, which you can see mixed with broccoli, grated ginger, and bell pepper in the picture above. I stir fried the mixture in oyster sauce and added shrimp, then served them over rice. 


The taste of lotus root is mild and slightly sweet and seemed to absorb the taste of the other ingredients.



Mature lotus root can be slightly bitter, so it is good to peel it before eating.


An interesting piece about growing lotus roots commercially in China can be found at http://special.globaltimes.cn/2010-02/506786.html.


The lotus flower has inspired many poets. Chinese poets write about how people should show their best side to the world in the way that the lotus flower looks beautiful above the water, but less attract parts are hidden below the water surface.


Chinese poets also draw analogies between the lotus plant stems and the family. They are similar because the plant's stem is flexible, but quite strong and difficult to break just like family bonds. 


Lotus leaves are interesting because of the lotus effect. Water cannot stay on the leaves because droplets are reformed and roll off the leaf due to tiny structures on the leaf structure. One scientist discovered that even glue, when spread onto a leaf, reforms a droplet then rolls off of the leaf. Microscopic images of this effect can be seen at http://www.gizmag.com/lotus-leaf-secret-revealed/13189/.


Lotus is low in saturated fat and cholesterol and is a good source of thiamin, riboflavin, vitamin B6, phosphorus, copper, and manganese. It is also an excellent source of fiber, vitamin C and potassium. You can read more about the nutritional value of lotus at  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2478/2#ixzz1525MXTb2.