The Original Mystery Plant
Photo by John Nelson

Most Americans will be familiar with this species as a showy, somewhat exotic aquatic plant. Its leaf stalks arise here and there along the submerged rhizomes, eventually rising three or four feet above the water, unfurling a bright green, smooth leaf whose blade is circular and appears much like an umbrella.

Since the leaf stalk is attached to the center of the blade, rather than at the edge, as with most leaves, we botanists use the term peltate to describe the leaf. The outer surface of the leaf is repellent to water and doesn't get wet, and any water that does get splashed up onto the blade will bead up like diamonds and roll right off. Then the flower stalks break the surface.

Each stalk bears a single, magnificent, fragrant flower with plenty of deep pink petals. Eventually the petals fall away, leaving a sort of green, wafer- like, flat-topped pod which ultimately expands. These are a common addition, when dried, to commercial florists' arrangements.

The brown, matured pods bear up to a dozen or so smooth, rounded seeds, which jiggle around inside when the dry pod is shaken. The seeds have extremely hard walls but are edible and a source of food for wildlife.

Botanists have discovered these seeds are extremely long- lived. There are reports of the seeds sprouting after a thousand or so years in storage. This species is native to large parts of Asia but has a close relative here in North America. The American species is very similar but has yellow petals rather than pink ones. Both of these species are closely related to the familiar water lilies.

So much for what is above the water.

Now, way down deep below the water line, the roots and rhizomes quietly creep and grow in the cool, dark mud far away from any light. These underwater parts exhibit large air- channels, which actually make them somewhat buoyant. The tissues of these rhizomes are pale and crispy, quite nutritious, and are a major cuisine item in many parts of eastern Asia, from Korea and China south to Vietnam and the Philippines.

These plants are commonly grown in ponds for their rhizomes and roots. Just about all parts of the plants including the leaves, when young and tender can be eaten. The fresh rhizomes are routinely peeled and sliced into cross sections, revealing these somewhat wagon-wheel- looking objects.

The sliced segments are often eaten raw or cooked. When they are fresh, they are full of vitamins and plenty of minerals. When they are dried (like in the picture above), they shrink down drastically. In this form they are easily available in specialty food shops. In the kitchen, the dried versions are usually soaked or stewed and are excellent in soups or stir- fries, as a component of some sushi. They can also be turned into crispy snacks.

Answer to this week's mystery plant

Sacred lotus, Nelumbo nucifera

Dr. John Nelson is the curator of the USC Herbarium.

To learn more about the Herbarium, call 777-8196. The

department also offers free plant identification.

www.herbarium.org