Below is a list of all known varieties for Lotus Flower. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| American Lotus (Nelumbo lutea) | The "native, yellow" "American" "lotus." "Petals" are "edible, mild." "Seeds" and "tubers" are also "key" "food sources." |
| Lotus Flower (Fresh) | The large, pink or white flower. The petals are used as a decorative, edible wrap or garnish. |
| Lotus Flower Petals (Dried) | The dried petals, used to make a fragrant, mild, and slightly sweet herbal tea. |
| Lotus Flower Tea | A specialty tea where whole, dried lotus flowers are steeped, or green tea is cured inside a fresh lotus blossom. |
| Lotus Flower Tea (Scented) | A process where green tea leaves are cured/infused with the aroma of fresh lotus blossoms, similar to jasmine tea. |
| Lotus Stamens (Dried) | The dried stamens (the pollen-producing parts) of the lotus flower. Used in traditional Asian medicine and to make an aromatic herbal tea. |
| Sacred Lotus (Nelumbo nucifera) | The "true lotus" (pink/white). "Petals" are "mildly sweet" and "fragrant." "Used" as a "wrap" or "garnish." "Stamens" are "dried for tea." |