Lotus root is the fat root of a plant Nelumbo nucifera Gaertn.
- Basic Botanical Info of Lotus.
- Lotus Physical Characteristics and Description.
- Phytochemicals and Constituents of Lotus.
- Lotus Preparation and Edible Uses.
- Medicinal Uses of Lotus Seed and Other Lotus Plant Parts.
- Lotus Use in Magic and Personal Growth.
- Research Update:Lotus.
- Traditional Formulas with Lotus Seeds.
- Lotus Origin and Tale.
- Research Update:Nelumbo nucifera Gaertn,Lotus root,Lotus leaf.
Lotus Physical Characteristics and Description.:
Perennial growing to 1m by 1m.
It is hardy to zone 5. It is in flower from July to August. The flowers are hermaphrodite (has both male and female organs) and are pollinated by Insects, beetles.
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It can grow in water.
The stately lotus, Nelumbo, with stunning leaves and flowers standing high above the water, is one the most dramatic pond ornaments of all. It comes in all sizes-you can grow it in a bowl or let it fill a natural pond.
There are only two species in Nelumbo, lutea of North America and nucifera of Asia, Eastern Europe and Australia. Though each species is stunning in its relative simplicity, hybrids range from single flowers to "thousand petals" and can be found in a rainbow of warm colors.
An aura of mystique surrounds the lotus, adding to its appeal. Legends and myths about it are woven through the history of civilization. It is important in many cultures, religions, and even agricultures. Tubers are staples in Asian diets, making it a valuable economic crop. Seeds and leaves are also edible.
The leaves are aerial, interestingly shaped and with remarkable properties of water shedding and self cleansing. Scientists study them in an effort to replicate those properties for a number of applications and products.
The lotus (Nelumbo nucifera) is a fresh-water plant that grows in semitropical climates. It originated in India and was brought to other countries, ranging from Egypt to China, about 2,000 years ago. It is cultivated extensively in Southeast Asia (mostly in China), primarily for food, with much smaller amounts for herbal medicine. All parts of the plant are utilized, but the primary reason for its current widespread cultivation is to collect the rhizomes (sometimes referred to as roots) and seeds. The whole plant is harvested in late summer when the seeds have matured.
The rhizomes are a food used extensively in China, sold whole or in cut pieces, fresh, frozen, or canned. They are consumed as a vegetable, usually fried or cooked in soups. China is one of the primary users of the rhizomes, representing about 1% of all vegetables consumed there. China provides 15,000 tons.
Lotus seeds (lianzi) are a major product of southern China, though production figures are not available. There is substantially less weight of the dried seeds per plant than the weight of the fresh rhizomes, so the total production quantities may be on the order of a few thousand tons. Additionally, lotus leaves are used as a flavoring and a wrapper for rice preparations in making dim sum; the plumules (large seed cases) are dried for use as decorations. Lotus stems are used in preparing salads and the dried flowers are used in cooked dishes, such as Mandarin Duck and Lotus Flowers; the fresh flowers are a common decoration. The bitter lotus embryos within the seeds, and the lotus stamens are primarily used as medicines rather than foods.
Lotus roots are tuberous roots of the lotus water lily, family Nymphaeaceae. The lotus root is about 8 inches long, and about two inches in diameter. On the outside, the skin of the lotus root is smooth and green in color; on the inside, several large air pockets run the length of the tuber for buoyancy in the water. When a root is sliced in half it resembles a wagon wheel because of these large air pockets. Essentially all parts of the water lily plant are edible -- roots, stems, leaves, and seeds. There are about 1475 calories in one pound of lotus flour. The composition of lotus flour is approximately: 72% carbohydrate, 7.8% protein, 0.7% fat, 12.2% fiber, 4.0% water, and 3.3% minerals.
This graceful flowering water plant, grown since ancient times, has a place of honour in the history of three great civilisations: Egypt, China and India. Images of the flower appear in the art of all three cultures and to this day it is a symbol of purity, perfection and beauty. On the culinary side, every part of the plant is used in cuisines of cultures as diverse as China and India. The beautiful, multi-petalled pink lotus flower, sacred to Hindus and Buddhists, is only half the story.
Fresh seeds, both mature and immature, can be eaten raw. Dried seeds, sometimes called 'lotus nuts' must be boiled until soft. Crystallised with sugar as part of Chinese New Year sweet offerings; cooked into a sweet soup; and made into sweetened lotus nut paste which is mostly sold in cans and used as a filling for Chinese moon cakes.
This plant is growing abundantly in Suriname.
It grows-up to a height of 19 feet depending on the dept of the swamp or creek it is growing in.
The roots of sacred lotus are firmly planted in the mud beneath the water surface and the plant has long stems to which the leaves and flowers are attached.
The big circular leaves are floating at the surface and the flowers above it.
These flowers open early in the morning and can be 9 inches across.
The fruit is a conical shaped pod with the seeds aranged in holes; when the seeds are ripe, they are released because the pod bends downwards to the water.
The pink sacred lotus blooms year around.
The flowers, seeds, young leaves and rhizomes are edible, while the big leaves, 2 feet in diameter, are used to wrap food in.
In the Asian kitchen, the petals are placed in soups or used as garnish.
The seeds can be roasted while the rhizomes can be boiled.
- 1.Lotus root is the fat root of a plant Nelumbo nucifera Gaertn.
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