Lotus is a perennial water plant. It grows throughout the Middle East and Asia. In China, it is cultivated in Hunan, Fiangsu, Fujiang, and Zhejiang provinces. Its first leaves float on surface of the water like a water lily, then subsequent leaf growth reaches up into the air. The leaves are round, and can be…
Lotus Leaves are used as a food wrapper for cooking. The young leaves first appear curled like fiddleheads on the plant. If they are gathered before they unfurl, they can be eaten raw or steamed. When fully grown, each leaf is about 2 feet (60 cm) tall. The waxy surface of the leaves makes them…
Lotus Root is the underwater rhizome of the Lotus plant. The rhizome can be up to 4 feet (120 cm) long, and 2 to 4 inches (5 to 10 cm) wide, with 2 to 6 segments, depending on the length of the rhizome. The segments will be 8 to 12 inches (20 to 30 cm)…
Lotus Root Flour is a granular, off-white or slightly greyish starch made from the roots (technically, rhizomes) of lotus water lilies (“Nelumbo nucifera”.) It is expensive. An instant lotus root starch is also made. Hangzhou area in Jiangsu province in Eastern China particularly known for its production. Substitutes Water chestnut starch, Cornstarch Nutrition Gluten-free. Chinese…
Lotus Seeds come from the Lotus Plant. They grow in a seed head that looks like the sprinkler on a garden watering can, with 15 to 20 openings, with a seed in each one. The seeds themselves are usually small, round or slightly oval, with a white or off-white colour. They have a sweet, mild…