planted between the rhizomes into the drained field. The rhizomes are then harvested next March. A third way is to plant lotus in ponds or fields and raise aquatic animals such as fish, shrimp, or crab in the same field. A more efficient use of the water for both, the aquatic animal and the lotus production, has been identified with this planting pattern. Use Human consumption Rhizomes The rhizomes of lotus () are consumed as a vegetable in Asian countries, extensively in China, Japan, and India, sold whole or in cut pieces, fresh, frozen, or canned. They are fried or cooked mostly in soups, soaked in syrup or pickled in vinegar (with sugar, chili and garlic). Lotus rhizomes have a crunchy texture and are a classic dish at many banquets, where they are deep-fried, stir-fried, or stuffed with meats or preserved fruits. Salads with prawns, sesame oil or coriander leaves are also popular. Fresh lotus root slices are limited by a fast browning rate. Lotus root tea is consumed in Korea. Lotus root is a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root (also known as kamal kakdi) is cooked as a dry curry or sabzi. Japan is one of the primary users of the rhizomes, representing about 1% of all vegetables consumed. Japan grows its own lotus but still must import 18,000 tons of lotus rhizome each year, of which China provides 15,000 tons yearly. Rhizomes contain high amounts of starch (31.2%) without characteristic taste or odor. The texture is comparable to a raw potato. The binding and disintegration properties of isolated Nelumbo starch have been compared with maize and potato starch; Nelumbo starch is shown to be superior as an adjuvant in the preparation of tablets. When dried, N. nucifera is also made into flour, another popular use of this vegetable. Pips Lotus pip tea is consumed in Korea. Seeds Fresh lotus seeds () are nutritious but also vulnerable to microbial contamination, especially fungal infections. Therefore, mostly dry lotus seed-based products are found on the market. Traditional sun baking combined with charcoal processing dries the seeds but results in a loss of nutrients. Freeze-dried lotus seeds have a longer shelf life and maintain original nutrients, while no differences in flavour are found after rehydration compared to fresh lotus seeds. Dry stored lotus seeds are sensitive to moisture and