It’s pretty flexible and may be eaten raw in salads, cooked in soups and stews, steamed as a side dish, or pan-fried. The root, which has a moderately bitter, crunchy flavor comparable to jicama, may be consumed raw or cooked. A variety knows lotus roots of names, including Sacred Water Lotus and Chinese Arrowroot. When cooked for a longer time, such as in stews, it acquires a texture similar to a potato. It is also known as the underwater sausage because of the way the roots join. When you bite into it, it has the same watery freshness as celery. When eaten raw, it has a crisp feel comparable to celery. Lotus root tastes mild but delightfully sweet. What Does Lotus Root Taste Like? What does lotus root taste like? She gave the starving people lotus seeds, and from those plants sprang roots and a bountiful harvest of food that needed no work to cultivate and would renew the following year. According to legend, the first lotus blossomed nearby owing to He Xiangu, one of Chinese mythology’s Eight Immortals.
People still harvest lotus roots around the Dongzhi Festival, the region’s Winter Solstice festival that follows the Chinese Lunar Calendar. However, in the Huadu region and town of Jingtang, these delicacies were extracted from the mud, washed, cooked, and served. One of the first documented harvests of lotus root took place centuries ago in Guangzhou, a region in southern China. Although the surface may not appear particularly delicious because of its pale brown hue, when you slice the foodstuff into it, the interior’s lacy geometric perforations make the food shine out. Because the lotus thrives in murky waters, it’s the lovely pink, purple, or white flower floating in shallow pools, lagoons, and marshes that you’ll commonly find represented in Buddhist paintings as a sign of enlightenment. Lotus is a plant native to Asia, Australia, New Guinea, and the Middle East.
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