Lotus Root usually develops above water with a conical structure with seeds.  It is characterized by large leaves above water and is often found growing out of the mud in freshwater pools.  It is native to both Asia and Northeast Australia.  It has Ethnobotanical uses as all parts of the plant is used (Picture above: Lotus Root that has been cut open).

Lotus “roots” are typically used as a vegetable in soups or stir-fried.

Lotus seed paste is the most common ingredient used in chinese pastries such as mooncake and rice flour.  The seeds can be eaten raw, dried, boiled and popped like popcorn.

Lotus Leaves are used to wrap food for cooking items such as lotus rice.

Salad ingredient – Young lotus stems are used as a salad ingredient.

Herbal Tea – Stamens are dried and made into a herbal tea called lianhua cha in Chinese.

Medicinal use – The entire plant is used medicinally by the Chinese.