Lotus seeds - 莲子 (Lian Zi)
Lotus Seed
莲子
Lian Zi·Graines de Lotus
Nelumbinis Semen
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
补脾止泻 益肾固精 养心安神
Pinyin
Bu Pi Zhi Xie · Yi Shen Gu Jing · Yang Xin An Shen
Overview
The seeds of the sacred lotus (Nelumbo nucifera), gathered at full maturity in the lake basins of southern China.
The seeds are hulled, sometimes stripped of their thin brown skin and of their bitter green heart (Lian Zi Xin, dealt with separately), then dried.
They come as cream-white ovoid grains, firm in texture and of a discreet sweet-starchy savour.
An emblematic ingredient of sweet Chinese cookery — Tang Shui, the lotus paste of mooncakes, congee — and a matter of the orthodox pharmacopoeia.
Traditional uses
The reference food-herb for gently supplementing the Earth Phase and the Fire Phase, and for gathering in what scatters.
Traditionally used for constitutions of weakened transformation (Yun Hua) with a descending movement that scatters over the long run, and to quiet gently a Spirit made unsteady by deficient Blood or by heat in the Fire Phase.
Preparation and traditional-use quantity
- Everyday cooking: soak for 2 hours then cook for 30 to 45 minutes in congee, sweet soups (Tang Shui) and traditional desserts
- Decoction: 9 to 15 g, simmer for 30 minutes
- With or without the heart (Lian Zi Xin): the bitter green heart quiets the Fire Phase in particular, see the product devoted to it
- Cantonese Tang Shui: the traditional sweet soup with lotus, jujube and lily bulb
Precautions
A herb approachable by most constitutions and widely used in cooking.
To be used in moderation where the stools are already very slow from dryness (its astringent action can add to it).
