Kitchen Dictionary: lotus

A water lily whose leaves, root and seeds are used in Asian cuisine. Lotus leaves are vailable fresh or dried. The leaves are used as a flavoring and to wrap sweet and savory mixtures for steaming. The root can be up to 4 feet long, with a reddish-brown skin that is peeled before using. The root has creamy-white flesh with a crisp texture and a flavor akin to fresh coconut. Lotus root is available canned, dried or candied. Lotus seeds are eaten out of hand either fresh or dried. The dried seeds are also candied for use in desserts and pastry fillings.

plural: lotus

Ethnicity: Asian Ingredient

Season: available year-round