Parts Most Frequently Used: Whole Plant, Flower, Seed, Flower Stamen, Pod, Leaf, Plumule

Flavors/Temps: Seeds – Astringent, Sweet, Neutral. Plumule or Seed Embryos/Lian Zi Xin – Very Bitter, Cold. Stamen or Stems/Lian Xu – Sweet, Neutral in nature. Leaves/He Ye – Bitter, Neutral. Receptacle/Lian Fang – Warm in Nature. Rhizome Node/Ou Jie – Neutral in Nature. Leaves/He Ye – Bitter and Neutral.

Caution: Overdose can cause nausea.

History/Folklore: Buddhists, Hindus, and the Ancient Egyptians all consider the lotus flower to be a symbol of prosperity, fertility, and a symbol of the inner soul or being, blossoming and transcending the mundane secular life and joining with the divine and consciousness itself. It is a symbol of Tantric meditation and the Ancient Greeks used the image in their architecture and art. In Traditional Chinese Medicine the many different parts of the plant have been used as a culinary vegetable and the seeds and leaves also as medicines.

The lotuses American relative, Nelumbo petapetala, was used by the Native American Indians.

In Traditional Chinese Medicine soaking lotus seeds (Lian Zi) in warm water for a few hours and then adding honey or rock sugar) to taste,and simmering till the lotus seeds are well done is a common remedy for treating diarrhea. The seeds of both the red and white lotus are able to reduce inflammation. The seeds can also be powdered and mixed with honey to treat sore throats and coughs. Typical dosage of the seeds used alone is about 30 grams, used in combination with other herbs the dosage will typically be 6-15 grams. Inside the seed is a green embryo that is quite bitter, it is usually removed before the seed is prepared as a food product.

Recent research suggests that lotus plumule contain polysaccharides with significant anti-inflammatory and antioxidant properties. The organic compound neferine, found in lotus seed embryos/lian zi xin has been found to kill and hinder the spread of lung cancer cells. It continues to be studied for further use in the treatment of lung cancer and other cancers. The seed embryos are bitter and cold and benefit the heart, dispelling pathogenic heat.

Lotus stems (Lian Xu) are full of minerals and nutrients including high levels of vitamin C and potassium and are enjoyed in salads and side dishes. The stamens are more astringing than the seeds, but lack the seeds tonic properties.

Lotus roots (Ou Jie) also contain these nutrients and can be boiled for 10 minutes and then enjoyed. The perforated rhizome that grows in muddy water is a common ingredient in Chinese stir fries. All parts of this species of lotus are edible and are common ingredients in many Asian dishes, popular for their anti-aging, anti-inflammatory and antioxidant properties. They are common in many Asian dishes.

The whole plant has the ability to balance fluids (astringing tissue that needs toning while moistening tissue that has become too dry and brittle.

For treating acne caused by the buildup of greasy sebum on the skin which clogs pores and causes acne, you can add lotus to green tea and apply to the face, significantly reducing the amount of sebum on the surface of the skin.

Lotus leaves (He Ye) have been used in Traditional Chinese Medicine for thousands of years to effectively regulate the menses and stop excess bleeding. Recent scientific research supports this application and function of lotus leaves. Lotus root juice or soup can help prevent anemia after menstruation helping to build blood back up. The leaves are also eaten as an edible food wrap in making dim sum filled with meat, rice and peanuts.

The rhizomes or roots (Ou Jie) are sold whole or cut into pieces and consumed as a vegetable in China and Japan. The dried flowers are used in cooking such dishes as “Mandarin Duck and Lotus Flowers.” The fresh flowers are commonly used as a decoration in food dishes.

A number of wild animals feed on the plant and fish find refuge in the underwater stalks of the plant.