Lotus seed

Graine de lotus

What it is

A lotus seed dug from a dry lakebed in Liaoning germinated after radiocarbon dating had put it at around thirteen centuries old — the seed coat is close to airtight and the embryo simply waits. Fresh in summer the whole green pod is sold at market and the seeds eaten raw like nuts, once the bitter green germ has been pushed out of the middle of each one.

In the kitchen

Dried seeds want an overnight soak and then forty minutes at a simmer; anything shorter leaves a chalky core that no further cooking softens. Split each one and lift out the green germ before it goes in — a dozen left in will turn a whole pot bitter.

Goes with

Pork Jujube Goji berry Chicken Ginger Chinese rock sugar Snow fungus Lily bulb

Same species

Lotus leaf Lotus root Lotus seed paste

Also used with

Bamboo fungus Cordyceps flower Longan Osmanthus

In season alongside

Lily bulb Hake Halibut Pike conger (hamo) Lemon sole Pattypan squash

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