Nelum Ala

ORIGINS

Wet, dry and intermediate zones

TASTE

Mildly bitter, crispy taste

AYURVEDA & MEDICINAL USES

Lotus rhizome is very good source dietary fiber; Dietary fiber together with slow digesting complex carbohydrates in the lotus root help reduce blood cholesterol, sugar, body weight and constipation conditions.

Fresh lotus root is one of the excellent sources of vitamin C. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis inside the human body.

NOTABLE FACTS

Lotus has an archaeological history in China that dates back 7,000 years, and is where the plant is believed to have originated. The use of the root as food stretches back to nearly five thousand years ago. The Lotus flower is considered sacred and revered by the Hindus and Buddhists as a symbol of purity, perfection and beauty. The Chinese consider Lotus root to have a “cooling effect” on the blood, and is used in ancient medicine for stimulating the appetite.

TRY-ME RECIPES

Slice the lotus root into 3 mm wide pieces, sprinkle on some salt and pepper, and thinly coat in flour. Wash and drain the vegetables. Combine the ingredients marked. Slice the bacon into 5mm widths. Thinly coat a frying pan with oil, and fry the bacon until browned. Remove the excess oil with a paper towel. Pour the garlic oil into the frying pan. Fry the lotus root slices and then drain. Put the mixed leaves in a serving bowl, add the bacon and lotus root, and pour on the dressing to finish.