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Lotus Leaves (荷葉)

Lotus leaves (荷葉) are large bright green leaves from the aquatic lotus plant. Fresh lotus leaf is sweet in taste with a hint of bitterness. Dry lotus leaves are used to add a fresh earthy tea scent to foods, most often steamed dumplings. The lotus leaf, by virtue of its Chinese name, he ye, is prized as a symbol of harmony and peace.

In Thai cooking lotus leaves are used to wrap sticky rice (see recipe below) and fried rice. Chinese cuisines favors dim sum made up of sticky rice, Chinese sausage, glistening mushrooms, lotus seeds and other delectable morsels. Another famous dish using lotus leaves is Beggar’s Chicken. This dish originates, according to Asian folklore, when a beggar stole a chicken from a feudal lord. To stop the cooking odors from attracting attention, the beggar wrapped the hen in a lotus leaf and mud from the lotus pond before roasting it.

Lotus leaves are considered a neutral herb in Chinese medicine, with the ability to clear summer heat, alleviating fevers and aiding digestion. It has wonderful curative properties as it can heal bruises, reduce muscle spasms and stop bleeding and also ease dizziness and nausea.

Packaging: 14oz x 30/case
Origin: China
Storage: Recommended storage is cool, dry area. Protect from moisture and direct light.
Shelf Life: Use within 12 months of production date

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