Shapla (red water lily)

Nymphaea nouchali, N. pubescens

vegetable

Long water lily stems, peeled and cut into pieces, cooked in curry or bharta in Bangladesh, or raw in Thai salads and soups.

Origin

Bangladesh, India and Southeast Asia

Season (United States)

July to October

Preparation

The strings of the skin are pulled off as with rhubarb; the pieces cook for ten minutes in curry, or are sliced raw, thinly, into a salad.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

It is the national flower of Bangladesh, featured on its coat of arms.