Lotus root is an edible aquatic vegetable that is both nutritious and versatile. While it’s not commonly grown in Australian home gardens, it’s a staple in many Asian cuisines and valued for its crisp texture and unique appearance. If you have space for a water feature or pond, growing lotus root can be a rewarding addition to your edible garden.
What is Lotus Root?
This is the edible rhizome (underground stem) of the Nelumbo nucifera, also known as the sacred lotus. This water plant produces large, showy flowers and thrives in shallow ponds or slow-moving water. The root itself grows in segmented tubes and has a pale, creamy color with a characteristic lace-like pattern when sliced.
What Is Lotus Root Used For?
Lotus root is prized for its crunchy texture and slightly sweet flavor. It’s used in soups, stir-fries, and salads, or deep-fried to make lotus chips. It also plays a role in traditional Chinese medicine, believed to support digestion and boost immunity. The root is commonly pickled, braised, or used as a healthy, low-calorie snack.
How to grow Lotus Root.
Growing lotus root is similar to cultivating water lilies. Here’s a step-by-step guide:
- Choose the Right Location
Pick a sunny spot. Lotus needs at least 6 hours of full sunlight daily. - Prepare the Container
Use a large, wide container with no drainage holes.
Fill it with rich, humus-based soil mixed with compost.
Avoid using potting mix with perlite or vermiculite. - Planting the Lotus Root
Place the lotus tuber horizontally in the soil, just below the surface.
Angle the growing tips upward and avoid breaking them. - Submerge the Container
Lower the container gently into your pond or water feature.
Ensure the water depth covers the soil by at least 10–15 cm. - Ongoing Care
Fertilize monthly with a balanced organic aquatic fertilizer.
Add water if evaporation lowers the water level.
In containers, change the water annually to maintain health.
Allow the plant to flower.
Once the plant begins to die back you can lift it and harvest the roots.
When and How to Harvest Lotus Root
- Harvest lotus root in late summer to autumn, once the plant’s leaves begin to die back.
- Gently lift the container or dig into the pond to remove the tubers.
- Choose thick, unblemished segments for cooking, and save healthy tubers for replanting the next season.
5 Delicious Ways to Use Lotus Root
- Lotus Chips – Thinly slice and deep-fry for a crunchy snack. Try air frying for a healthy outcome.
- Stir-Fried Lotus Root – Cook with soy sauce, sesame oil, and chili for a quick side.
- Braised Lotus Root – Simmer with mushrooms and soy sauce for a hearty vegetarian dish.
- Lotus Root Soup – A nourishing option, often paired with pork or peanuts in Chinese cuisine.
- Pickled Lotus Root – Marinate in vinegar and spices for a tangy salad topping or side.
Which Cuisines Use Lotus Root?
Lotus root features prominently in:
- Chinese cuisine – stir-fried, braised, or added to soups
- Japanese cuisine – tempura or simmered dishes
- Indian cuisine – curries and fried snacks (known as “kamal kakdi”)
- Korean cuisine – often glazed with soy and sugar
- Vietnamese cuisine – pickled or used in fresh salads
Nutritional Value of Lotus Root
Lotus root is low in calories and high in nutrients:
- Rich in dietary fiber – promotes digestion
- Vitamin C – boosts immunity
- Potassium – supports heart health
- B-complex vitamins – including B6 and folate
- Contains antioxidants and anti-inflammatory compounds
By growing your own lotus root, you gain access to a beautiful ornamental plant and a nutritious, versatile ingredient. Whether you’re gardening for sustainability, cooking adventure, or cultural connection, lotus root makes a fascinating addition to your edible garden.