Lotus root grows like a solid-link chain with 6-inch lengths, each about 3 inches in diameter. Lotus root has a reddish-brown skin and a creamy white flesh with a crisp texture with a taste similar to artichokes or water chestnuts — slightly nutty sweet. The flesh turns brown after cutting, so soak in vinegar-water or citrus juice to slow discoloration. The root is most often cooked but can be used many ways, like in stir fry, braised or as a garnish. It is also known as lilly root and is available from late summer through spring from California or from Asian markets year-round.
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