Nelumbo lutea

Nelumbo lutea is a species of flowering plant in the monotypic family Nelumbonaceae. Common names include American lotus, yellow lotus, water-chinquapin, and volée. It is native to North America. The Linnaean binomial Nelumbo lutea (Willd.) is the currently recognized name for this species, which has been classified under the former names Nelumbium luteum and Nelumbo pentapetala, among others.

American Lotus was a main food source for Native Americans and it is basically found east and south of the Rockies plus parts of California. While the root, shoots, flowers and young  seeds are edible, it was the root the Indians counted on to get them through the winter. 

The popularity of the N. lutea no doubt has also led to its many common names: American Lotus, Yellow Water Lotus, Yellow Lotus, Alligator Buttons, Duck Acorns, Water Chinquapin, Yonkapin, Yockernut and Pondnut. Many of those names refers to the plant’s round, dark brown, half-inch seeds. Even its name is about the seed. Nelumbo is Ceylonese and means “sacred bean.” Lutea is Dead Latin for yellow. The species can produce more than 8,000 long-stem yellow flowers per acre and its empty seed pods are often found in flora arrangements. The stamens of the flower can be dried and used to make a fragrant tea and entire dried flowers are used in cooking.

N. lutea like to grow in shallow ponds and along the edges of slow streams with clean water. It propagates from seed and root.  The root is banana shaped and thick, sometimes reaching close to a foot long. When cut it resembles a wagon wheel in appearance. Unlike many “water lilies” the N. lutea leaves are round and not split, with the stem attaching to the middle of the leaf. Some leaves are on the water and some above it. 

The lotus is a favorite water plant among fishermen because unlike other water lilies the lotus does not grab fishing line in a clef.  The unopened leaves are edible like spinach and older leaves can be used to wrap food. Stems taste somewhat like beets and are usually peeled before cooking.

Lotus root is sweet and can be eaten as raw, sliced stir fried, or stuffed and is similar to sweet potato. Young lotus roots are good for salads while the starchy roots are good for making soups. The root discolors quickly when cut, so treat like an apple or pear as soon as it is peeled and cut up drop it into water with lemon juice or citric acid. It is often left to soak in water to reduce any bitterness.