The lotus is a remarkable plant. I’m referring to Nelumbo nucifera, which is native to Asia and sacred to both buddhists and Hindus. (It’s related to the American lotus, N. lutea, but not to the lotus that appears in ancient Egyptian images – that’s Nymphaea lotus. Plants in the Nymphaea genus are more commonly referred to as waterlillies in the UK.)
The lotus has a very wide native distribution across Asia, and has made its way further afield due to its beauty and utility – every part of the plant is edible. Seeds or ‘nuts’ can be harvested from the huge seedpods during the summer, and are good sources of protein and minerals (they are also used in Chinese medicine). Lotus seed paste, usually sweetened, finds its way into the centre of Chinese pastries.
Lotus root (actually a rhizome) is a delicacy in Chinese cuisine. A good source of fibre and vitamin C, it is usually served in slices which display a fascinating pattern of holes. These are caused by the long air channels that run the entire length of the underwater rhizome.
Young leaves are edible, but Chinese cooks also harvest the more mature leaves, and use them as a wrapping for sticky rice with chicken and mushroom; the leaves impart a subtle tea-like flavour. Across Asia, cuisines make use of the young flowers and flower stems. All of these edibles can be preserved by drying.
The bounty of the lotus is remarkable, but that’s not why it’s sacred. It is revered as a symbol of purity, rising pristine from the mud. It’s a neat trick that I, as a gardener, would love to replicate. The closest that humans can get is a nice wax jacket!
The underlying science behind the Lotus Effect, as it is now called, wasn’t explained until the invention of the scanning electron
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