Lotus flower

Nelumbo nucifera · Edible flower

40 pairings

The lotus flower is the large, cupped bloom of the sacred lotus (Nelumbo nucifera), an aquatic perennial rooted in the mud of ponds and slow rivers across Asia. Its fragrant pink or white petals and slender stamens are used to scent tea, garnish dishes and flavour syrups and sweets — a culinary use distinct from the plant's better-known root and seeds.

Picking a good onedrag

Cupped and waxy, still shutting at nightFlat open, browning, scent gone

Shop freshBlooms grown for looks or for offerings carry sprays cleared only for ornamentals, so buy lotus sold as food. Shred petals raw, or wrap rice.Everyday best

The petalsFull colour still, a bruise or two where handled

Centre of the flowerStamens yellow, a few shed loose in the cup

In the handOpen by day, springy, closing loosely at night

Smell at the flowerStill clearly floral, gentler, close to the cup

What to look for, from cupped and waxy, still shutting at night to flat open, browning, scent gone.

Preparing