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| Lotus plants
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| Dried lotus pods
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The lotus plant is a tropical water lily. Most parts of the plant can be eaten, but it is the root (or rhizome) that is most popular. It is crisp, fine-grained and filled with holes running lengthwise through the root.
The young rhizome has a wonderful crisp texture and a great flavor. (We have never managed to find the roots in season. We missed them by a week in Cambodia.) The seed pods are also eaten; they were Jim's favorite dish when we visited southern China.
Market and storage tips -- Select firm, buff-colored pieces without soft spots, blemishes, or bruises. Size does not affect texture or flavor. Store the roots in a cool, dark place.
Cooking -- The flesh darkens rapidly when exposed to air. Prepare a mixture of 4 cups water to 1 tablespoon vinegar. After peeling the root, slice across the grain, dropping each slice into the acidic water. Cook quickly. The blanched slices can be added to a salad. Lotus root can also be stir-fried, steamed or braised.
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