Dok Bua | ดอกบัว | Nelumbo nucifera
Family: Nelumbonaceae - Genus: Nelumbo
The sacred lotus can be found at small ponds near the houses in Paksong and near the yoga sala of Eco-Logic Thailand
Nelumbo nucifera, also known as, sacred lotus or simply lotus is often called a water lily.
Lotus plants are adapted to grow in the flood plains of slow-moving rivers and delta areas. Stands of lotus drop hundreds of thousands of seeds every year to the bottom of the pond. While some sprout immediately, and most are eaten by wildlife, the remaining seeds can remain dormant for an extensive period of time as the pond silts in and dries out. During flood conditions, sediments containing these seeds are broken open, and the dormant seeds rehydrate and begin a new lotus colony. Under favorable circumstances the seeds of this aquatic perennial may remain viable for many years, with the oldest recorded lotus germination being from seeds 1,300 years old recovered from a dry lakebed in northeastern China.
It has a very long history (c. 3,000 years) of being cultivated for its edible seeds, and it is commonly cultivated in water gardens.
The roots of lotus are planted in the soil of the pond or river bottom, while the leaves float on the water's surface or are held well above it. The flowers are usually found on thick stems rising several centimeters above the leaves. The leaf stalks (petioles) can be up to 200 centimeter long, allowing the plant to grow in water to that depth, and a horizontal spread of 1 meter. The leaves may be as large as 80 centimeter in diameter, while the showy flowers can be up to 30 centimeter in diameter.
The runners of the plant are ready to harvest two to three months after planting. It must be harvested before flowering. Harvesting the runners is done by manual labour. For this step, the field is not drained. By pulling and shaking the young leaves in the shallow water, the runner is pulled out of the water. Three months after planting, the first leaves and flowers can be harvested. Seeds and seed pods can be harvested when they turn black four to eight months after planting.
THE PLANT
The roots of lotus are planted in the soil of the pond or river bottom, while the leaves float on the water's surface or are held well above it. The flowers are usually found on thick stems rising several centimeters above the leaves. The leaf stalks (petioles) can be up to 200 centimeter long, allowing the plant to grow in water to that depth, and a horizontal spread of 1 meter. The leaves may be as large as 80 centimeter in diameter, while the showy flowers can be up to 30 centimeter in diameter.
THE LEAVES
The leaf stalks (petioles) can be up to 200 centimeter long, allowing the plant to grow in water to that depth, and a horizontal spread of 1 meter. The leaves may be as large as 80 centimeter in diameter, while the showy flowers can be up to 30 centimeter in diameter.
THE FLOWERS
The showy flowers can be up to 30 centimeter in diameter.
Individual flowers are held up to 15 centimeter above the water surface by their peduncles (flowering stalks). Each flower is 10 - 25 centimeter across, consisting of about 15 pink tepals, a golden yellow receptacle, and a dense ring of golden yellow stamens (although the anthers are often white). The blooming period occurs during the summer and can last 2 months.
The short-lived flowers open up during the morning and begin to lose their petals by the afternoon; they have a pleasant fragrance.
THE SEEDPODS
Each flower is replaced by a seedpod spanning 7,5 - 12,5 centimeter across and ca. 2 centimeter deep; this seed pod becomes dark brown at maturity. Along the upper surface of the seedpod, individual seeds are exposed in small chambers. Eventually, each seedpod bends downward to release its seeds into the water.
Lotus seeds are mostly oval or spherical, with sizes varying according to varieties. They are generally 1.2–1.8 centimeterlong, with diameter ranging from 0.8 to 1.4 centimeter and a weight of 1.1–1.4 gram.
The seeds are edible.
THE RHIZOME
The root system has thick rhizomes with fibrous roots.
Sacred Lotus spreads by its rhizomes or seeds; it often forms sizable colonies. The rhizomes are 60–14 centimeter long, 0.5–2.5 centimeter in diameter, yellowish white to yellowish brown.
The rhizomes are edible.
CULINARY USES
All parts of Nelumbo nucifera are edible, with the rhizome and seeds being the main consumption parts.
Rhizomes
Boiled, sliced lotus roots used in various Asian cuisines
The rhizomes of lotus are consumed as a vegetable in Asian countries,, they are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with sugar, chili and garlic).
Lotus rhizomes have a crunchy texture with sweet-tangy flavors and are a classic dish at many banquets, where they are deep-fried, stir-fried, or stuffed with meats or preserved fruits.
Salads with prawns, sesame oil or coriander leaves are also popular. Unfortunately, fresh lotus root slices are limited by a fast browning rate
Rhizomes contain high amounts of starch (31.2%) without characteristic taste or odor. The texture is comparable to a raw potato. The binding and disintegration properties of isolated Nelumbo starch have been compared with maize and potato starch; When dried, N. nucifera is also made into flour, another popular use of this vegetable.
Seeds
Fresh lotus seeds are nutritious but also vulnerable to microbial contamination, especially fungal infections. Therefore, mostly dry lotus seed-based products are found on the market. Traditional sun baking combining with charcoal processing dries the seeds but results in loss of nutrients. Freeze-dried lotus seeds have a longer shelf life and maintain original nutrients, while no differences in flavor are found after rehydration compared to fresh lotus seeds.
Lotus seeds can be processed into moon cake, lotus seed noodles and food in forms of paste, fermented milk, rice wine, ice cream, popcorn and others, with lotus seeds as the main raw material.
Stems
Young lotus stems are used as a salad ingredient.
The stalk of the flower is used to prepare a soup called
Leaves
Leaves are also used as a wrap for steaming rice and sticky rice and other steamed dishes in Southeast Asian cuisine, such as kao hor bai bua (Thai: ข้าวห่อใบบัว), fried rice wrapped in lotus leaf in Thai cuisine.
Risks
The petals, leaves and rhizome can also all be eaten raw, but there is a risk of parasite transmission : it is therefore recommended that they be cooked before eating.
NUTRITION
Lotus root is a moderate calorie root vegetable (100 g of root-stem provides about 74 calories) and is composed of several vitamins, minerals, and nutrients: 83.80% water, 0.11% fat, 1.56% reducing sugar, 0.41% sucrose, 2.70% crude protein, 9.25% starch, 0.80% fiber, 0.10% ash and 0.06% calcium. 100 g of root provides 44 mg of vitamin C or 73% of daily recommended values (RDA).
Lotus seeds contain proteins of high quality and are rich in variety of essential amino acids including high contents of albumin (42%) and globulin (27%), they also contain unsaturated fatty acids, carbohydrates, vitamins, calcium, iron, zinc, phosphorus and other trace elements. They also provide water-soluble polysaccharides, alkaloids, flavonoids, superoxide dismutase and other bioactive components.
Lotus seed also contain particularly large amounts of vitamins, including VB1, VB2, VB6 and Vitamin E.
TRADITIONAL MEDICINAL USE
NOTE: please take advice from a doctor if you are planning to use herbal medicine.
Traditionally rhizomes, leaves, and seeds have been used as folk medicines,
While leaves are used for hematemesis, epistaxis, and hematuria, the flowers are used for lowering blood sugar levels, diarrhea, cholera, fever, and hyperdipsia.
Rhizomes are promoted have purported diuretic, antidiabetic, and anti-inflammatory properties.
The functional components (polyphenols, protein, polysaccharides) in lotus seeds can help combatting high blood pressure, diabetes and gallstones.
Lotus seed's water-soluble polysaccharides have also been shown to promote lymphocyte transformation and enhance the immune function.
INTO THE WILD: a down to earth experience
For guests and visitors to Paksong we organize weekly tours "The Edible Forest" and Foraging weekends: Into the Wild. We work with local guides to take you in the jungle of Paksong. After foraging, we will cook a meal with the ingredients, using bamboo together with you!
Come and join and learn about the abundance of food that nature gives us!
INTO THE WILD!
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