How to cook lotus seed

The lotus plant and especially its flowers have been used as a motif in the arts of the ancient cultures of India, China, and Egypt for centuries. Although many people know it is grown for its ornamental flowers, the lotus plant also has edible roots and seeds. The creamy seeds add a mild flavor to cuisine in many Asian countries.

In addition to the seeds, the roots of the lotus plant can be eaten. When sliced and cooked, the light brown, starchy roots have a crisp texture. They are commonly used as a vegetable in Asian dishes. Even the leaves of the plant may be eaten. Young leaves can be eaten raw. Mature leaves may be used to wrap rice, meat, and fruit dishes before they are steamed.

Lotus seeds are referred to by a variety of names. Common ones include Indian lotus, hasu, and nelumbium.

How to cook lotus seed

You can most readily find lotus seeds in Asian supermarkets, where they are sold fresh, dried, and canned. Fresh seeds are sold with the seed coat attached or removed, but both types spoil quickly. The seed coats must be removed before the nut can be eaten.

Serving suggestions

Lotus seeds can be eaten raw. However, most commonly, they are used in cooking. Or, they are candied and eaten as a snack or added to pastries as a filling. In Asian cooking, they may be stewed with poultry, added to stir-fry meals, or cooked in water to make a dessert.