Nymphaea lotus L. (Nymphaeaceae)
- Scientific name
- Nymphaea lotus L.
- Family name
- Nymphaeaceae
- Common name
- Water lily (English); nettai suiren (Japanese)
- Local name
- Bua kin saai
Annual aquatic herb. Rhizome creeps in mud. Leaves ovate-circular, deeply cordate, coarsely dentate, 15–20 cm in diameter, floating; petiole cylindrical, glabrous, long. Flowers solitary, with 4 outer green segments, 12–14 petals, numerous stamens, large, white, dark pink, or violet. Fruit globose-compressed, fleshy, ripening underwater. Seeds globose, numerous.
Common aquatic plant that thrives in full sun. Cultivated in ditches and ponds throughout Thailand. Propagated by rhizome division.
Flower stalks are eaten raw with nam phrik (dipping sauces) or stir-fried prawn, shrimp, or pork dishes such as phat saai bua moo sab (stir-fried water lily and minced pork). They are also added to kaeng som (sweet and sour curry), or cooked in mackerel curries.
Flower stalks are eaten raw with nam phrik (dipping sauces) or stir-fried prawn, shrimp, or pork dishes such as phat saai bua moo sab (stir-fried water lily and minced pork). They are also added to kaeng som (sweet and sour curry), or cooked in mackerel curries.