LOTUS ROOTS

$63.00

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  • ~30 - 40 lbs
  • Sourced from China
  • Lotus Roots aka "Lotus Stem", "Lily Root", "Kamal Kakadi", "Lian-Ou", "莲藕"
  • Lotus roots have a cylindrical shape and brown tan skin with creamy white flesh. Once sliced crosswise, you will see a lace-like design with pea-sized holes. Lotus root is generally three inches in diameter and can grow up to four feet. They have a nutty and sweet flavor with a starchy, crunchy texture between jicama and celery. Lotus roots can be cooked in the broth, stir-fried, braised, or fried with tempura flour. Lotus is available year-round.
Handling Tip
Selection
  • Lotus roots are firm with a uniform color.
  • Avoid rubbery roots or ones with soft spots.
Storage
  • Lotus roots should be stored at 32°F - 34°F (0°C -1°C) with a relative humidity of ninety to ninety-five percent and no mist.
  • The typical shelf life is one to two months. If cut, the shelf life is shortened to no more than seven days. Long-term storage and inconsistent storage temperatures lead to darkening skin, darker flesh, and mold. 
  • Lotus roots are not sensitive to ethylene, a naturally occurring gas that regulates ripening. Lotus roots produce a low level of ethylene.
  • Lotus roots are sensitive to chilling injury at storage below 32°F (0°C). Symptoms include flesh softening, skin darkening, and loss of sweet flavor.