That beautiful flower that blossoms in water also creates an equally lovely root that’s a staple in a lot of Asian dishes. Lotus root is an edible rhizome, a bulb from the flower of the same name that can be peeled, sliced, and eaten raw or cooked. It’s an ancient ingredient used by emperors and villagers alike and proves so versatile, chefs have used the lotus root in salads and soups, in the main course, and also in many snack foods.

Like many vegetables, the lotus root tastes good raw, boiled, fried, and in soups, so you have a lot of options. Peel the whole root before slicing it thinly. Alone, the ingredient has a mellow flavor, but it can easily absorb whatever spices and sauces you’re working with. It’s also tasty when baked as a crisp chip with just a dash of salt.

If eating raw, give the slices a bath of vinegar water to take out some of the bitterness, and then place the white disks on top of a salad, vegetable tray, or even a fancy sandwich. Soup lovers should make sure to add the lotus root near the end of the cooking cycle like a garnish; if you let it sit in the broth too long, it can get sticky and starchy. Another popular way to prepare lotus root is frying, as in a classic stir-fry, or you can batter and deep fry into a tasty tempura.