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Fresh lotus root slices are limited by a fast browning rate. [46] [47] Lotus root tea is consumed in Korea. Lotus root is a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root (also known as kamala kakaṛī in Hindi) is cooked as a dry curry or Sabzî. [48]
Vinegared lotus root slices with ginger and citron as eaten in Japan. The entire plant can be eaten either raw or cooked. The underwater portion is high in starch. The fleshy parts can be dug from the mud and baked or boiled. The young leaves can be boiled. The seeds are palatable and can be eaten raw or dried and ground into flour. [26]
The Jingtang lotus root has three distinct features that differ from the common lotus root. Firstly, the lotus root grown in the pond is thin and long, while the common lotus root is thick and short. Secondly, after the lotus root harvest in winter, people do not need to plant it again. As long as there is water, the lotus leaf grows every spring.
The Ancient Greek word κολοκάσιον (kolokasion, lit. 'lotus root') is the origin of the Modern Greek word kolokasi (κολοκάσι), the word kolokas in both Greek and Turkish, and qulqas in Arabic. It was borrowed by Latin as colocasia, thus becoming the genus name Colocasia. [7] [8]
American lotus is an emergent aquatic plant. It grows in lakes and swamps, as well as areas subject to flooding. The roots are anchored in the mud, but the leaves and flowers emerge above the water's surface. The petioles of the leaves may extend as much as 2 m (6.6 ft) and end in a round leaf blade 33–43 cm (13–17 in) in diameter. Mature ...
In the west it is usually found pickled or frozen. The rhizomes are commonly used as vegetables in main dishes or eaten raw when young. It is also used to help make fermented soya bean cake, also called tempeh, a traditional Indonesian food.
Lotus root tea, called yeongeun-cha (연근차, 蓮根茶, [jʌn.ɡɯn.tɕʰa]) in Korean, is a tea made by infusing dried lotus root slices or mixing lotus root powder in hot water. [6] Lotus root powder for tea can be made by either by drying lotus root juice, or grinding dried lotus root slices into powder. [2]
This page was last edited on 19 July 2015, at 04:51 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
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