LOTUS SEED
Botanical: Nelumbo Nucifera

Ancient Wisdom the beautiful blooms of the lotus flower produces an edible seed, which, in traditional Chinese medicine is said to be beneficial for the heart, tone the spleen and kidneys, prevent insomnia, and calm the nerves. Lotus seeds have astringent properties, which makes them helpful in relieving the symptoms of diarrhea and improving appetite. In Buddhist traditions, the "Sacred Lotus" is a symbol of vitality and purity. Research indicates Lotus Seeds have remarkable Anti-Aging Compounds.

History:

A lotus is a type of aquatic plant in the water lily family. The formal name for the lotus is Nelumbo nucifera, although it is known by a variety of other native names in the countries where it grows. The lotus has long been valued as a religious symbol by numerous cultures, and is also a useful source of food, since most of the parts of the plant are edible. The leaves of a lotus are round, and they float on the surface of the water, connected to long trailing stems which terminate in rhizomes running below the mud of the river or lake bed. A rhizome is a type of plant root which is capable of putting out fresh shoots, reproducing the plant and potentially colonizing a large area. The lotus also puts out pink to white blossoms which drift on the surface, closing up at night. When the flowers go to seed, they form distinct disc-shaped perforated seed pods.

The flowers, leaves, roots, and seeds of the lotus are all edible. In Southeast Asia, where the plant is native, these plant parts have been used for food for many centuries. Various parts of the lotus are used in steamed buns, stir fry, desserts, and other dishes. The fragrant flowers add a distinctive scent and flavor to the dishes they are used in.

Lotus seeds are the seeds of the water lotus, Nelumbo nucifera. They have been used for centuries in Southeast Asian cuisine, and they have traditionally played an important role in Traditional Chinese Medicine (TCM), where they are known as lien zi. Lotus seeds are popular in Chinese desserts and soups, with some traditional recipes for events like the New Year calling for lotus seeds in a variety of forms. Some Asian markets stock dried lotus seeds, and in regions where these plants grow, it is sometimes possible to find fresh seeds as well.

The seeds of the lotus form inside a distinctive seed head. When lotus seeds are harvested green, before they have fully matured, the bitter germ of the seed is carefully removed, as is the membrane which surrounds the seed. When dried, these seeds are sold as white peel lotus seeds, since they have a creamy white color. When seeds are allowed to mature all the way, they are sold as brown peel seeds, with the brown membrane intact. These seeds are split to remove the germ.

Fresh lotus seeds are sometimes sold inside the seed head, with consumers understanding that they need to remove the germ if they do not want a bitter surprise. Typically, people remove the rubbery membrane which surrounds each fresh lotus seed before eating the seed, grinding it into a paste, or cooking it in syrup to make candied lotus seeds, a popular snack in some parts of Asia. If you can obtain fresh lotus seeds, you may enjoy experimenting with them, and you can also eat them out of hand as a raw vegetable.

Dried lotus seeds are usually soaked overnight before they are used. Some common uses for lotus seeds include desserts, in which case the seeds are ground to make a paste, along with soups, rice porridge, and some stir fry dishes. Lotus seed paste is immensely popular in desserts in both China and Japan; in many regions, it is possible to find steamed dumplings filled with lotus seed paste.

Beneficial Uses:

L-isoaspartyl methyltransferase (MT), an important enzyme that participates in the repair of age-damaged proteins, is present in all lotus seeds, and was found to be present in this ancient seed. The enzyme, the shape and physiological characteristics of lotus fruits, and the oxygen-free environment of the sedimentary strata in which the lotus fruits had been preserved, all contributed to the exceptional longevity of the seeds, the authors concluded.

Because of the potent anti-aging enzyme in lotus seeds, researchers have been finding ways to use lotus seeds in modern cosmetic anti-aging products.

We suggest you enjoy their benefits by using these tasty seeds in dishes like the macro "deviled egg" recipe above, or when you make brown rice, try substituting about a quarter of the amount of rice with lotus seeds and cook as you would for brown rice.

Contraindications: None


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Disclaimer:The information presented herein by Organic Herbs Medicine Cabinet is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.