Ingredient Name: Fresh Lotus Leaf

Traditional Chinese Name: 荷葉 (héyè)

• The leaf of the lotus plant, a perennial aquatic plant related to the water lily
• The leafs can grow to be quite large (as large as 18 inches in diameter in some cases) and are dark, green in color
• The lotus leaf is most commonly found in Chinese cuisine as the wrappers of food such as rice, sticky rice – it is not commonly eaten
• The leafs are usually collected in the summer and autumn seasons and dried for usage thereafter
• It is slightly bitter and very mild

How do I prepare it?

• Rinse in warm water before soup usage
• You can use as a it whole piece or rip into smaller pieces for your soup

Where can I buy this?

• Commonly available in all wet marts in Asia (Hong Kong, Taiwan, China and South East Asian countries)
• Dried lotus leaf is more common in Western supermarkets vs fresh lotus leaf

What is the cost?

• 1 pieces (as pictured above) cost around $5 HKD

Any benefits?

• It is meant to help invigorate the blood
• It is also sometimes used to help reduce dizziness and fevers

Any precautions?

• It is not commonly eaten, but can be found in pills/supplements
• I usually throw out the leaf after soup usage and don’t eat it

Additional Information

• Store fresh lotus leaf in the fridge for up to 5 days