Chef and restauranteur Cara Stadler is a huge fan of lotus root, the underwater Asian root vegetable known for its unusual, lace-like interior and sometimes for its bitter or, some say, swampy, flavor ...

Buddhists and Hindus have for a very long time extolled the symbolic virtues of the lotus. The giant flowers of this aquatic plant are known for their almost haunting beauty; they tower above the ...

The lotus flower is held in high esteem among us Indians for its beauty and more importantly, its purity. "Purity because it grows in the dirt yet is unblemished by all the muck around it," explained ...

Lotus root (yeongeun) is the underwater stem of the lotus plant, which is rich in fiber and essential nutrients such as vitamin C and potassium. My favorite way to eat this crunchy and starchy root is ...

From the muddy bottom of ponds and rice paddies in Southeast Asia comes the lotus rhizome — the tuber-like, sausage-shaped stem of the lotus plant. It’s this multi-link rhizome that sends up sets of ...

What an amazingly versatile plant the lotus is. It's a three-course dinner in one plant. You can eat the roots, stems, leaves, flowers and seeds. Prepared roots and seeds are available in Asian ...

Lotus stems have been used in Indian cuisine for years and are now gaining popularity. Besides traditional recipes being revived fusion dishes of lotus stem add a delicious flavour to restaurant and ...

Farmers arrange harvested lotus roots in Jiangling county, Hubei province, in March. [Photo/China Daily] Lotus root farming, a pillar industry in Jiangling county, Hubei province, has resumed now that ...

A lotus in bloom is a lovely sight. However, it's hard to contemplate that the root which gives life to the bloom is a rather unattractive bulb, classified as a rhizome. The air channels which form a ...