Sunday, March 17, 2013
Blue Water Lily
Its botanical name is Nymphaea. This blue water lily has several edible parts. The young leaves and unopened flower buds can be boiled and served as a vegetable. The seeds, high in starch, protein, and oil, may be popped, parched, or ground into flour.
The main plant is submerged, with large floating, plate-like leaves and showy flowers in many different colours. The leaves have a radial notch from the circumference to the petiole (leaf stem) in the center.
Copyright DonaldChen Photography