Lotus Seed, Lily Bulb and Millet Congee

Why people make this congee

Fresh lotus pods and fresh lotus seeds appear at the vegetable stalls in season. Inside a fresh lotus pod, the tender white seeds are wrapped in green skins; peel them and they are fresh and pleasant to eat. Dried lotus pods can also be simmered in water and drunk like tea, with a lightly sweet flavour, and are traditionally used to clear heat and moisten dryness.

In traditional Chinese food therapy, the lotus pod (the fruit receptacle) has long been used for bleeding-related conditions and injuries, and is also associated with antioxidant and anti-inflammatory properties. Nourilo bought a fresh lotus pod and half a catty of fresh lotus seeds: the pod went to his grandson to peel and eat the tender seeds, while the fresh lotus seeds were saved for cooking.

During the hottest “Three Fu” days of summer, heat waves can leave many people sleeping poorly and with little appetite. Nourilo turns to lotus seeds with their hearts intact, lily bulb and millet for a simple congee traditionally used to support the spleen and stomach, clear heart heat, ease restlessness and support sleep.