Lotus prefers still, shallow waters, such as ponds, streams, and anywhere water pools. Lotus seeds have a remarkable ability to remain dormant for hundreds of years. In shallow water, lotus plants can stand more than a foot above the surface of the water. Lotus leaves are intact circles, missing the water lily's characteristic cleft, and can grow to more than two feet in diameter. There are also tiny hairs present on the tops of the lotus leaves that cause water to bead and run off the surface. Lotus leaves can be harvested when unopened and eaten like spinach, whereas the older leaves can be used to wrap food. The stems can also be eaten, usually being peeled and then cooked, tasting similar to beets.
Lotus plants could be considered second only to cattails for their abundance and usefulness. In fact, lotus has been used historically by Native Americans for both food and medicine. The seeds, or nuts, of the lotus are edible raw, roasted, or pounded into a flour. One pound of lotus flour contains about 1,475 calories, consisting of 72% carbohydrates, 7.8% protein, 0.7% fat, 12.2% fiber, 4% water, and 3.3% minerals. The tubers are similar to potatoes and can be eaten raw, roasted, candied, or baked. The nuts are usually harvested in the fall and winter and the tubers are harvested in the late summer and fall.
The Native Americans relied heavily on lotus supplies to provide them important calories in the scarce winter months. The nuts they prized for their flavor and energy content, being high in protein and carbohydrates. The nuts must be cracked, and the small bitter, green embryo must be removed. The nuts can then be eaten raw, roasted, roasted and pounded into flour, or even candied. Furthermore, the nuts can be toasted, boiled, and mashed into a hearty porridge reminiscent of Malt-o-Meal. If harvested young, the nuts can be eaten like peas by boiling for 20 minutes in ample water, pushing them out of their shells, and salting to taste. The tubers are somewhat more challenging to harvest, but the tastiest tubers grow towards the ends of the plant's runners. Simply follow the lotus pad down to the base and follow the root to its end. The tubers can be eaten raw, but the flavor is improved with cooking or by soaking in water. These tubers can be roasted or candied by boiling in a sugar solution and then spiced to taste, for instance with ginger.
One great way to prepare lotus is in a stir-fry. You will need two pounds of lotus root, trimmed and peeled, two tablespoons sesame oil, 1.5 tablespoons sugar, 1 cup pale dry cooking sherry, 2 tablespoons dark soy sauce, 1 teaspoon toasted sesame seeds, and one small hot pepper of your choosing, with the option of adding two chopped scallions. Simply cut the lotus tubers crosswise in quarter inch slices. Then soak these in water, changing the water until the water runs clear. Dry the tubers. Then heat sesame oil or equivalent in a pan; add lotus roots and toss for one minute. Add the rest of the ingredients and stir continuously until reduced for around 10 minutes; serve hot.
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