raw lotus root.

When stored properly in the refrigerator wrapped in damp paper towels, it can last up to 2 weeks.

Look for roots that are heavy, firm, and light brown. Avoid any with soft spots, cracks, or dark blemishes.

Jicama or water chestnuts are the best substitutes as they provide a similar crunchy texture.

Yes, the outer skin is tough and can be bitter, so it should be peeled with a vegetable peeler before use.

While technically edible raw, it is rarely eaten that way due to its bitter taste and potential for parasites; it is almost always blanched, boiled, or fried.

After peeling and slicing, rinse the pieces thoroughly under cold running water to remove any mud or silt trapped in the canals.

Yes, it can be frozen. It is best to peel, slice, and blanch them for 2 minutes before freezing in airtight bags.

It has a mild, slightly sweet flavor and a crunchy texture similar to a water chestnut or a raw potato.