Lotus

Lotus or Nelumbo is a dicotyledonous species of plant in the Lotus family. The plant has been known to humans since ancient times. In ancient Greece, Egypt and Rome, lotuses were called various subspecies, as well as the fruits of the plant. Already in those distant times, people began to eat inflorescences, fruits and lotus root. As a rule, antique culinary workers used the Kirean or Egyptian lotus. The homeland of the lotus is considered to be the North African region, from where the plant spread throughout European and Asian territory.

Our native domestic water lilies are close relatives of the lotus and are included with the plant in the same family. At the dawn of the development and origin of the science of botany, the first Greek philosophers and thinkers compiled books describing plants. The first appearance and useful properties of the lotus were described by the founding father of botany, the ancient Greek scientist Theophrastus. Interestingly, the lotus was previously part of the Kuvshinkovy family. However, over time, the plant was isolated into a separate family, which currently combines three main species of lotus.

Lotus species

The main types of lotus are:



nut-bearing lotus or Nelumbo nucifera Gaertn was discovered by German physician and botanist Joseph Gertner in 1788;

the American yellow lotus Nelumbo lutea Pers, was studied and discovered in 1807 by botanist Heinrich Person;

the five-petalled lotus or Nelumbo pentapetala (Walter) Fernald was discovered and studied by American botanist Volter Fernald in 1934;

Lotus composition

Lotus properties directly depend on the chemical composition of the plant. The composition of the lotus, in turn, varies depending on the type of plant. Inflorescences, fruits, stamens and nut-bearing lotus root are consumed. This type of lotus is listed in the Red Book of the Russian Federation, therefore, in our latitudes, lotus dishes are not just exotic, but also a hard-to-reach product.

However, nut-bearing lotus is common not only in domestic reservoirs. Residents of Asian territories, Australia and Papua New Guinea simply do not present their daily diet without all the constituent parts of the lotus they eat. The chemical composition of lotus determines the benefits of the plant for the human body. It is known that lotus seeds and rhizomes began to be used for medical purposes several millennia ago.

Lotus benefits

In those distant times, people actively used the useful properties of lotus in the treatment of diseases of the gastrointestinal tract, as well as the human cardiovascular system. Nowadays, the benefits of lotus as a diuretic and tonic of natural origin have been scientifically established and proven. In addition, doctors recommend eating lotus root with a lack of vitamin V1 in the body. All components of the plant are used in cooking.

Lotus inflorescences are valued for their unique aroma, which works perfectly with some varieties of tea. In China and Japan, the love of lotus is nationwide. Lotus is considered a kind of symbol of Asian states. Lotus rhizome is considered one of the most beloved food products in the Celestial Empire. Chinese chefs cook, fry, and marinate lotus root. In Japan, lotus root is eaten fresh under a special sauce of water and rice vinegar.

In Thailand, stamens and lotus petals, which are a frequent ingredient in salads and desserts, are used for food. Flour is made from lotus root and bread is baked. Young leaves of the plant are added to salads and vegetable dishes. Lotus seeds or fruits resemble hazelnuts in their appearance and taste. Sweets, all kinds of desserts and porridge are made from lotus seeds. Oil, which is obtained from lotus fruits, is used in the pharmaceutical, cosmetic and perfume industries.