Water Lotus Stems
Estimated Inventory, bunch : 0
Description/Taste
Water Lotus stems grow in small groupings underwater from a central, singular base and are comprised of elongated, slender, and buoyant stalks. The stalks are typically harvested once they reach around 90 centimeters in length, but if left to grow, they can extend over 130 centimeters in length. Water Lotus stems feature dark green shades, often described as an emerald hue, and each stalk is taut, firm, springy, plump, and slightly textured. Underneath the surface, the pale green flesh is crisp, crunchy, refreshing, moisture-filled, and succulent. Water Lotus stems release an earthy, grassy, and vegetal scent when raw and unwashed. Cleaning the stems will remove this aroma. The elongated stalks are traditionally cooked and have a sweet, fresh, and mild taste.
Seasons/Availability
Water Lotus stems are available year-round in Taiwan.
Current Facts
Water Lotus stems, botanically classified as Nymphoides hydrophylla, are an aquatic, herbaceous species belonging to the Menyanthaceae family. The species is native to Taiwan and has transformed over time from a wild plant foraged as a famine food to an extensively cultivated commercial crop sold across the island. Water Lotus stems are also known as Wild Lotus stems, Meino Wild Lotus, Mino Wild Lotus, Mino Water Lotus, and sometimes Waterlily, but this name is also used for other species. The species is commercially cultivated almost entirely in the Meinong District in southern Taiwan in lakes and ponds with clean, filtered water. The long, slender, and buoyant stalks, often referred to as petioles, are hand-harvested, and the plants are uprooted and trimmed in the pond. Once harvested, Water Lotus stems are easily transported, bundled, and sold through local markets across Taiwan as an everyday vegetable. Water Lotus stems are favored for their year-round availability, delicate flavoring, and crisp consistency. The stalks are incorporated into a wide array of cooked preparations and are eaten as a nutritious green.
Nutritional Value
Water Lotus stems are a source of vitamin C to strengthen the immune system, iron to develop proteins for oxygen transport through the bloodstream, and fiber to regulate the digestive tract. The stems also provide potassium to balance fluid levels within the bloodstream, calcium to protect bones and teeth, and magnesium to control nerve functions. Water Lotus stems are believed to help detox the body, clearing away heat and harmful elements in the body and lowering blood pressure. In Taiwan, the stems are nicknamed the “beauty vegetable” as they are viewed as having essential nutrients to keep the skin healthy.
Applications
Water Lotus stems are favored for their mild flavor and crisp texture, which are suited for cooked preparations. The long stalks must be washed before being used to remove dirt and sand, and washing the stems will also help remove any earthy, vegetal, or grassy aromas. Once scrubbed and cleaned, the stalks are trimmed to the desired length and soaked in water to absorb moisture. Water Lotus stems are popularly stir-fried over high heat and are cooked with ginger in sesame oil. There are also many variations of stir-fries using ingredients such as garlic, pineapple sauces, pork, or bean paste. Stir-frying the stems is considered a typical Hakka dish within its native growing region. In addition to stir-fries, Water Lotus stems are simmered in hot pot, chopped and used as filling in egg rolls, dumplings, and wontons, or steamed into egg-based dishes. The stems are also fried into patties, sauteed in noodle dishes, or finely chopped and added to rice dishes. In Taiwan, several companies are attempting to use Water Lotus stems in innovative preparations to expand their use. Lotus-infused water with mint and Water Lotus juices have been released as refreshing beverages. The Meinong District Farmer’s Association also partnered with the Industrial Technology Research Institute to use the discarded portions of the stems and leaves during cultivation to reduce waste. New products, including ice cream, biscuits, powders for baked goods, sauces, and seasonings, have been created from portions of the Water Lotus plant. The species has also been used to make skin and beauty products. Water Lotus stems pair well with osmanthus, mushrooms, aromatics such as garlic, ginger, and shallots, and meats including pork, poultry, and beef. Whole, unwashed stems will keep for 3 to 5 days when stored in breathable packaging in the refrigerator. It is recommended to consume the stems as soon as possible for the best quality and flavor.
Ethnic/Cultural Info
Water Lotus stems were once the staple food of communities in southern Taiwan during typhoon season and times of scarcity. The stalks take approximately 2 to 3 months to grow for harvest and are found year-round, historically allowing populations to gather the wild greens when other leafy vegetables were unavailable, especially between April and July. As more crops were introduced to Taiwan and additional species began to be sold across the island rather than solely in their growing regions, Water Lotus transitioned from a famine crop into a delicacy. In their native area, Water Lotus has become one of the most famous crops and is grouped with oval-leafed pondweed and gooseweed into Meinong’s “three treasures.” These three ingredients were originally used in stir-fry and dumpling restaurants and later became signature flavorings of the region. Water Lotus stems are also incorporated into traditional Hakka dishes. Hakka cuisine is derived from the Han people from the Central Plains of China. Members of this community migrated and settled in Taiwan over several centuries, and many new cooking styles were introduced. Hakka cuisine is rooted in easy-to-cook, flavorful, and zero-waste cooking. These traditional Hakka dishes within the Meinong District often include Water Lotus stems, and the stalks are believed to help cut the oiliness or richness of meat-based dishes. In 2023, Hakka cuisine and Water Lotus stems were featured at the first Meinong Wild Vegetable Festival. The Meinong District Office and the Meinong District Farmer’s Association created the newly established two-day celebration to promote and bring awareness to various vegetables native to Meinong. During the festival, local restaurants developed signature menus to highlight the wild ingredients, including Water Lotus stems. The festival also showcased cooking demonstrations by well-known chefs and officials, creating a dish utilizing the “three treasure” ingredients mentioned above, as they are in peak season throughout the celebration.
Geography/History
Water Lotus stems are native to Taiwan and have been growing wild since ancient times. The species is believed to have origins in southern Taiwan and was first commercially cultivated in the Meinong District. Historically, Water Lotus stems naturally grew in ponds, lakes, rice paddy fields, and water-filled ditches. The species was typically considered a foraged, famine food and was only collected when other vegetables were unavailable. Water Lotus often carried a reputation of being a poor man’s food before its image was reinvented for commercial production. In the Meinong District, Water Lotus stems were famously grown in Meinong, formerly Zhongzheng Lake, and were initially called Wild Lotus stems. The long stalks were gathered by community locals and cooked at home as an everyday ingredient. In 1954, a pig-raising initiative was promoted in the Meinong region, leading to many bodies of water, including Meinong Lake, becoming polluted. Water Lotus almost went extinct during this time, but the species was hardy and survived. Later, from the 1960s through the 1980s, Water Lotus stems evolved from a locally utilized culinary ingredient to a species that was highlighted through the media and commercially cultivated. Meinong resident Zhong Huazhen is credited with planting and domesticating Water Lotus after rediscovering it in fields and lakes around 1964. In 1987, Li Huansheng helped to commercially produce Water Lotus stems by the standardization of labor and cultivation, and in 1988, Water Lotus stems were featured on various television programs, gaining notoriety and visibility across Taiwan. Other growers began cultivating aquatic plants in 1993, and by 2000, Water Lotus was being commercially grown for sale in all regions of Taiwan as a specialty vegetable. Today, Water Lotus stems thrive in tropical and subtropical climates but remain relatively localized to their native growing region. Almost all commercially produced crops are found in the Meinong District of Kaohsiung, Taiwan, and some wild populations still exist throughout the Kaohsiung region. The Water Lotus stems featured in the photograph above were sourced through Binjiang Market in Taipei, Taiwan.
