The lotus root is particularly delicious in winter, when the starchy root of the lotus plant is rich in vitamin C and iron. Select plump, unblemished roots that are pinched off in sections somewhat like sausage links. After cutting, it should be soaked in vinegared water to prevent discolouration. Lotus root has a reddish-brown skin around crisp white flesh, and should be peeled before use. It is used in marinated salads and simmered and deep-fried dishes. When sliced a beautiful symmetrical pattern is revealed.
The lotus stem is the stem of the lotus, rather similar to the root, and treated in the same way, but narrower, and with four holes running through it.
Lovage seeds are from a plant of the caraway family, used mainly in Indian cooking. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. Oregano can be substituted.
Lovage is a large unwieldy herb. Pick the stems off the leaves, tie them and hang them to dry for about 3 days. When crisp, crumble the leaves and store. Good in hotpots. Lovage seeds are used mainly in Indian cooking, and are from a plant of the caraway family. The greenish-brown seeds are a little larger than celery seeds and have a strong aroma of rather coarse thyme. All parts of the plant can be used. Oregano can be substituted.
