• Chef Jennifer M. Denlinger PhD, CCC, CHEP

Lotus Root


Lotus Root

The lotus root is the root of the water lily. It is grown underwater. The leaves, roots, and seeds are all edible from the lotus root. Commonly, it is found in Asian Cooking. The lotus root is also known as Hasu, and Renkon.

The lotus root is grown underwater. It is up to 4 inches wide. It looks like a solid link chain. The skin is reddish brown that must be peeled before eating. The flesh is creamy white. It has numerous cavities which contain oval seeds. The seeds are delicately flavored, and are preferred eaten out of hand (raw as a snack). It is also pickled.

The lotus root has a crisp texture like a raw potato. The flavor is similar to a coconut. Lotus root can be found canned, dried, or candied

© 2012 Chef Jennifer M. Denlinger All rights reserved

Cite me: Denlinger, J. (2012, May 5). Lotus Root. Retrieved from: FloridaChef.net

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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved