The lotus (Nelumbo nucifera), also known as sacred lotus, is an aquatic plant that grows in shallow freshwater across Asia and northern Australia. While revered in many cultures for its flowers, it is also an important food plant — both the rhizome (underground stem) and the seeds are eaten.
Lotus root has a crunchy texture and mild, slightly sweet flavour. When sliced, it reveals a distinctive pattern of holes running through its length. It is used in stir-fries, soups, salads, and as tempura in Japanese cuisine. Lotus seeds are eaten fresh, dried, or made into paste for mooncakes and other Asian sweets. In Australia, lotus root is available at Asian grocery stores and is increasingly found in mainstream supermarkets.
How it's produced
Lotus is farmed in flooded paddies or ponds, similar to rice cultivation. Rhizomes or seeds are planted in muddy soil beneath shallow water, and the plants grow vigorously in warm conditions. The rhizomes spread horizontally through the mud, forming linked sausage-shaped segments.
Rhizome harvest is labour-intensive — the mud must be carefully dug or washed away to extract the fragile roots without breaking them. In some regions, pressurised water is used to loosen the soil. Seeds are collected from the dried seed heads after flowering. Major producers include China, Japan, South Korea, and parts of Southeast Asia. The rhizomes are sold fresh, frozen, or vacuum-packed, while seeds are sold fresh, dried, or processed into paste.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for root vegetables, not measured for this item yet. Sources & methods →
What comes from this
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