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Original HE Publication
A Brief Overview of the Lotus

by Wilson Lau

Lian (Nelumbo Nucifera) commonly known as Lotus in the United States, is an amazing aquatic perennial native to a large area spanning from modern Vietnam to Afghanistan. In Chinese culture, its uses range from religious symbolism to tasty foods.

The Chinese have long known of the healthy benefits of the many different parts of this plant. According to Chinese Medical Herbology and Pharmacology, "the lotus and its various parts are among the most versatile herbs in Chinese herbal medicine. Every part of the plant has separate and distinct properties." The most widely used parts of the lotus in Chinese Medicine are lian zi (lotus seed), lian fang (lotus root receptacles) and lian ye (lotus leaf).

Texts on Chinese Medicine such as the Divine Husbandman’s Classic of the Materia Medica, state lotus seed "primarily tonifies the middle, nourishes the spirit, and augments the power of the qi..." Its key characteristics according to the Chinese Herbal Medicine: Materia Medica are that it "tonifies and stabilizes the spleen, heart, and kidneys; calms the spirit."

Zhong Zi Wan is another popular formula lian zi is used in. Most people know it by the name Fu Ke Zhong Zi Wan, used primarily to aid fertility in women by warming the uterus and strengthening the kidney yang. Zhong Zi Wan, a variation of Fu Ke Zhong Zi Wan primary, has lian zi to augment the power of the qi, while helping tonify and stablize the kidneys.

This wondrous plant of many uses has abundant unique properties in addition to being a powerful herb in Chinese Medicine. Its seeds are able to germinate after being dormant for over a millennium. Scientists believe this is due to a special enzyme, L-isoaspartyl, found in its seed. This enzyme allows the lotus seed to repair damage to proteins within its cell. Another interesting fact about the lotus is the "lotus effect" - a natural cleaning ability unique to the lotus plant. The surface structure of the leaf allows drops of water to roll off, taking dirt and insects with it while leaving the leaf clean and dry at all times. Most incredible is that each part of the lotus plant has a use: the flower, the rhizome, the leaves, the stems, the seeds, the heart of the lotus seed, the root-- and that is just a few of its uses!

This article only touches on a few of the many parts and uses of the lotus plant. If you wish to explore this wondrous plant and its many uses in greater depth, you can do so by using the informative texts mentioned in this article.

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Original HE Publication
Recipes for the Lotus Root

We found many ways to cook and enjoy the lotus plant. It is hard to pick just a few recipes because nearly all parts of the lotus are used in Chinese cuisine and Chinese medicine; roots (lian ou), stems (he geng), leaves (he ye), and seeds (lian zi).

The most commonly used part of this plant is the root. The root of the lotus plant is about 8 inches long, and about two inches in diameter. On the outside, the skin is smooth and green in color, on the inside, several large air pockets run the length of the tuber for buoyancy in the water. When sliced in half, the root resembles a wagon wheel because of these large air pockets.

Cooked or raw, there are many ways of eating the lotus root, and it’s excellent for your health. In addition to main dishes, you can also make soups and desserts out of the lotus root. We have included some of our favorite recipes to help you incorporate lotus root into your diet. If you have a tasty recipe for lotus root please send it to us at recipes@nuherbs.com.

Lotus Root With Snow Peas
(serves 2 to 4 people)

This recipe is great for vegetarians; it is very easy to prepare and can be served hot or cold.

8 oz. Lotus root (thinly sliced)
4 oz. Snow peas
4 oz. Celery (sliced)
4 oz. Mushroom (sliced)
1 cup Broth or Water
2 cloves Crushed Garlic
2 tablespoons Cooking oil
Salt to taste

Heat the oil in the frying pan until hot, and sauté the crushed garlic until fragrant. Then pour all the ingredients in the pan and add the water or broth. Sprinkle with salt & cover for 2 minutes until cooked. Do not overcook!

**Try adding chicken, beef, pork, fish fillets, or prawns into this dish. Stir-fry the seasoned meat or seafood with 1 teaspoon of oil and some crushed garlic until cooked. Stir in the lotus root with snow peas, serve and enjoy.

Lotus root pancakes
(serves 2 to 3 people)

Kids and adults love this easy yummy recipe.

1 cup Lotus Root (finely grated, do not drain the juice)
2 oz. Ground Pork
1 oz. Chinese Mushrooms, soaked & finely chopped
2 oz. Chinese Sausage, finely chopped *optional
1 Tablespoon Cilantro, chopped *optional
½ teaspoon Salt
¼ teaspoon Sugar
¼ cup Cooking Oil (for cooking in the pan)

Mix ingredients well until they hold together. Using approximately 2 tablespoons of the mix; use your hands to make small patties. Heat the oil in the pan and put the patties in one by one. Fry on medium heat until crispy & cooked. Be careful not to burn yourself or the pancakes!

Lotus Drink
(serves 1 person)

This refreshing drink is good all year round.

½ cup cubed Lotus Root
1 slice Lime, with peel
½ cup Water
Honey to taste *optional

Blend ingredients in a blender or juicer until mixed well.

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He Ye / Lian Ye(蓮葉/荷葉)

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