Vegetable
Nelumbo nucifera
S tier
Nelumbo nucifera is the sacred lotus whose submerged rhizomes—lotus root or renkon—are crisp, mild, and patterned with natural holes that make every slice ornamental. Flavour is subtle, slightly sweet and nutty when cooked; raw crunch is clean. Grown in ponds and flooded fields across Asia. Slice for stir-fries, simmer in stews, stuff holes, or pickle. Species covers culinary lotus rhizomes. Peel skin; cook soon after cutting to limit browning or soak in acidulated water.
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History
Lotus held sacred and food roles in Indian and wider Asian cultures.
Chinese cuisine developed extensive renkon cookery from N. nucifera rhizomes.
Japanese renkon became essential in nimono and New Year dishes.
Global Asian groceries stocked fresh and vacuum lotus root year-round.