Lotus root

+Description

Lotus root (renkon in Japanese) is actually the rhizome of the lotus plant. The exact origin is unknown, but is likely from Asia. The root is similar in shape to a long squash. It is not uncommon for lotus roots to grow to a length of 1,2 meter. The peel is reddish Brown. The interior has many holes and is white. The texture is slightly crunchy, and mildly sweet.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Lotus root is available from Thailand

+Main nutrients

Copper, Fiber, Manganese, Phosphorus, Potassium, Riboflavin, Thiamin, Vitamin B6 and C.

Main varieties

Lotus root

The peel is reddish Brown. The interior has many holes and is white. The texture is slightly crunchy, and mildly sweet.
View Lotus root

Preparation

Preparation of the lotus root involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. When eaten raw, sections of lotus root can be used with dips or eaten alone, much in the same manner as celery or carrot sticks.

Consumption

Lotus root can be used raw or cooked. It is commonly consumed as a snack or filled. The lotus root also works well in salads, soups, stews, and as a steamed side dish.

When to eat

Select a lotus root that has a firm texture, appears to be plump and juicy, and does not have soft spots. The older the root, the darker it is. Lotus root should be kept in the refrigerator and prepared within a week of purchase.

Did you know?

From ancient times the lotus has been a divine symbol in Asian traditions representing sexual purity, a virtue.
In Buddhist iconography, Buddha is often represented on a pink lotus. In Buddhist symbolism, the lotus represents purity of the body, speech, and mind.