You already have everything you need to produce lotus root if you have a pond or other water feature in a sunny area. The taproot of Nelumbo nucifera, sometimes known as a water lily, is a good source of fiber, carbs, and a number of important vitamins and minerals. This Asian native, the lotus root, is both adaptable and delicious when grown for food.
It is simple to grow lotus root for food. These drought-tolerant aquatic plants can survive in USDA zones 4 to 10. Rhizomatous roots in northern climates need to be protected from freezing temperatures. This can be achieved by storing roots indoors over the winter or burying roots in deeper water.
To grow lotus root vegetables in the summer, just follow these easy steps: 10 to 24 inches (25 to 64 cm) of lotus root vegetable rhizomes should be planted in a sunny pond or water garden container. Put lotus roots 1.2 meters (four feet) apart. Place the roots in sizable planting baskets that can be moved to deeper water during the winter in northern locations where freezing is a problem. For growing lotus root, use humus-rich soil, compost, or a combination of loam and ᴍᴀɴure. Sand bags serve as a rhizomatous roots’ anchor. Fertilize this tasty water lily plant frequently.
When necessary, ᴅᴇᴀᴅhead plants and take out any yellowed leaves. Verify lotus root plants for red spider mites and aphids. If any are there, use a strong stream of water to wash them away. Pond fish can assist in eradicating these pests. Lifting and harvesting roots when growing lotus root for food is possible throughout the year. However, it is advised to hold off on replanting the smaller roots until the foliage starts to wither.
The lotus root plant’s entire body can be consumed. The leaves can be used in place of wrappers made of flour, while the stems are eaten like a green vegetable. However, the starchy tuber is the main driver behind lotus root cultivation. When eaten raw, young, fresh lotus root has a crisp texture and sweet flavor. The skin color of immature roots ranges from wʜɪᴛe to purple. Older roots get brown flecks and a deeper color. Longer cooking times are employed when harvesting mature lotus root for eating to create a soft starchy vegetable comparable to potatoes. When thinly sliced and fried as chips or added to stir-fry meals, the lotus plant’s root provides visual appeal due to the star-patterned air pockets that it contains.
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Video resource: Noal Farm
