Waterlily pics at Jamesp wholesale

you are a protographer.

So pretty!

yeah, but are the blossoms edible? Can you stuff them like squash blossoms and then saute them for a delicious meal??

Or are the simply a pretty flower?

Nice photography Jim.

Tell Helen about that Brad-she posted the pics of her central Florida.Not thinking about folks still in midst of winter!I was looking for you in the photos Helen.Why do they have to do all the work?
Deer are devastating on water lilies Scott.They eat them like moose eat them-by the ton.

Beautiful stuff Jim. Can't help thinking what great cover that would make for lunker large mouth bass

Looking further for water lily food prep, found this:
www.naturia.per.sg/buloh/plants/water_lily.htm

Uses: The American Indians made flour out of dried roots by pounding them. The flour was then baked into pancakes. The young leaves and flower buds were eaten as vegetables, seeds eaten fried.

Traditional medicinal uses: American Indians used the plant to treat many ailments. Mashed green roots were used as poultice for swollen limbs; the roots for problems of the womb, digestive problems, a rinse for mouth sores; leaves and flowers as cooling compresses.

This is not much of a recommendation tho... American Indians ate some icky foods too.

Green but full size lotus seeds are delicious raw.The roots,i'll pass.

Bunch of recipes!
www.astray.com/recipes/?show=About%20pond%20lily%20and%20lotus%20lily


Other Names: Yellow pond lily is also known as yellow water lily or spatterdock. Lotus lily is known as water chinquapin, American water lotus, pond nut or yellow nelumbo. They members of the water lily family.

How to recognize: Yellow pond lily is easy to recognize as it grows along the edges of lakes and ponds and its leaves float on the surface attached by long stems to fleshy ryzomes buried in the mud.

All species look similar and all have edible seeds.

Lotus lily is also aquatic with large round leaves raised above the water on stalks. The seeds are nut like and the size of acorns.

Where to find: Pond lilies are common throughout Canada but lotus lilies are rare and restricted to the Great lakes region [south to the tropics].

How to Use: Pond lily seeds are extracted from the pods and can be parched [cracked] in a hot frying pan until they open [kind of like popcorn]. The cracked seeds can be then eaten or ground into meal for breads, porridge and thickening soups. Lotus lily seed skins are easier to remove when the seeds are immature and the seeds can be eaten raw- flavor like chestnuts [chinquapin]. The skins of ripe seeds must be softened in hot water or parched over a fire. They can then be crushed and the shell bits winnowed out. The inner kernel can then be eaten as is or boiled, baked or roasted and ground.

Pond lily seeds were a staple of the Klammath Indians of California.

The rhizomes are edible and nutritious but bitter and unpalatable- survival food only.

Lotus lily root however is delicious when boiled and similar to sweet potato. The young leaf stalks and shoots make an acceptable pot herb.

Neither plants are true lilies but are related to the Oriental lotus the seeds and rootstock of which is an important food in southeast Asia and can be found in Chinese markets in Canadian cities.

Recipes: -1- Parched Pond Lily Seeds: In a cast iron frying pan, heat 1½ tb. veg. oil until bubbling. Add 2 cups of seeds, which should be cleaned of fruit pulp and sun dried, and cook slowly shaking the pan continuously to prevent burning. The seeds will swell and crack open. Sprinkle with salt and eat them as a snack or grind in a food grinder or between two flat stones for meal.

~2-Pond Lily Meal Porridge: Add 1 ts salt to 3 c water and bring to a rolling boil. Stir in 1 cup meal and boil hard for 15 min stirring constantly. Reduce heat and cook slowly 1 hr stirring occasionally to prevent sticking. Serve with raisins, berries, milk or honey.

Leftovers can be cooled in a loaf pan, sliced and fried in bacon grease [ like polenta or corn meal mush].

~3- Roast Lotus Nuts: Soak 1 c seeds in hot water and remove outer shells. Mix seeds with 1 tb melted butter and ½ ts salt and spread on a cookie sheet; roast at 300 until browned about 1 hr. Serve hot or cold.

~4- Lotus Nut and Rice Pudding, Chinese Style: Soak ½ c seeds in hot water and remove outer shells. Wash and place in a saucepan with 4 c water. Bring to a boil; reduce heat and simmer 1 hr. Wash 1 c glutinous rice and add it to the lotus seeds; simmer together till rice is cooked. Add 2 tb sugar and ½ ts ginger and serve hot as a pudding.

From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4

Posted by: Jim Weller

Submitted By JIM WELLER On 10-11-95


Similar recipes
•"five lilies" chowder
•Beef and lotus root soup
•Calla lilies
•Calla lily cakes
•Chinese steamed lotus buns
•Ducklings swimming in a pond
•Easter lily
•Filet mignon lili
•Fresh lotus root salad
•Hot lotus tea
•Jello skating pond recipe
•Jordan pond house popovers
•Lily cookies #2
•Lily's silly appetizers
•Lotus rice
•Lotus seed congee
•Pond scum
•Southern buttermilk cornbread
•Sussex pond pudding
•White lily "light" biscuits

These posts need to be moved to the food and garden section on here!

snuffy