Roots
The most widely eaten part of the lotus plant is the rhizomes (roots) which are particularly decorative when sliced. Fresh rhizomes are easily available in Southern California Asian markets, but probably not in most of North America. Peeled and sliced rhizomes can often be found in the frozen foods section of Chinese, Southeast Asian and Korean markets and are perfectly good for many recipes.

The photo at the top shows typical full size rhizomes. A large link like the one at the top left will be about 6 inches long, 2-1/2 inches in diameter and weight 10 ounces The variety commonly sold here is just slightly pink and becomes just a little more pink when cooked. Look for roots that are light in color and hard with no soft spots.

The rootlets shown in the photo to the left are sold in jars packed in brine. They are purely decorative having almost no detectable flavor, but they stay firm and hold their shape when cooked.

Lotus root can be eaten raw, but if growing conditions are not properly sanitary it can present a risk of parasitic infection, particularly Fasciolopsiasis if pigs are raised nearby. Lotus root sold in the U.S, is probably safe but it's still better to cook it. Raw it tastes starchy and much like raw potato, just a bit sweeter and crisper.

Cooked lotus root tastes similar to potato but the texture is very different. It becomes tender rather slowly and remains quite firm, almost crisp even after long cooking. Thin slices should be simmering about 45 minutes while larger chunks are often simmered in soups for up to 2 hours. It's almost impossible to overcook lotus. Lotus slices are sometimes deep fried like potato chips, They look interesting but I think potato tastes better this way.

When preparing, cut away the ends and joints between sections and peel with a vegetable peeler. Immediately place in water acidulated with citric acid or lemon juice to prevent discoloration. Recipe weights should be with the joints and ends cut away but before peeling.

Seeds
Lotus seeds pods are often seen in larger dried flower arrangements. The seeds (often called nuts) are edible and can often be found in markets serving an East or Southeast Asian community, packed in vacuum bags in the produce section. Fresh (right in photo) have a mild flavor suggestive of boiled peanut with a hint of black cardamom and other spices when cooked. Lotus seeds are also sold dried in two forms, white (left in photo) and fully mature split brown (center in photo). Fresh seeds are about 3/4 inch long, 1/2 inch diameter and weigh about 13 to the ounce.

Before drying or packing a needle is used to remove the bitter germ from the seeds - why the ends always appear to be cracked. This is a labor intensive step adding to the cost. The brown ones are too hard for the needle so they are always split.

Lotus seeds are often added to soups and congees. In regions where they are harvested the seeds are also sold fresh still in young pods to be broken out and eaten eat as a snack. They are also sold coated with a crystallized syrup as a confection.

Cooking fresh seeds, simmering 15 minutes seems to give a good flavor and texture - at 30 minutes they're still pretty much the same. Dried seeds need to be soaked overnight before cooking, then simmer for about 20 minutes. In my experience the dried white are a touch bitter while the brown are sweeter and have a more pleasant flavor.

Flowers
In regions where they are easily available petals from lotus flowers are used to garnish dishes. They are reputed to have moderate psychoactive properties and are often used in making alcoholic beverages to add that "little something extra". They (and other parts of the lotus plant) are used in traditional medicines.

Leaves
Lotus leaves are used as wrappers similar to how banana leaves are used in other regions - except they are more edible and contribute more flavor to the food. Bundles of dried lotus leaves are available in the U.S. from Asian markets. Dried leaves must be soaked in warm water for about 3/4 hour to soften them for use as wrappers. The photo shows a dried leaf folded in half, white side out, and a leaf after soaking, unfolded and green side up. The soaked leaf was 25 inches across.