The Art of Aquatic Cooking

If you have a recipe for a dish that uses any aquatic plant, please send it to us! Write


by Cathy Wilkinson Barash
© 2006

Positively identify any plant before you eat it.
Eat only the plant parts listed as edible. In some plants, one part may be edible while another is toxic.
Prepare plants as specified. Edibility vs. toxicity can vary with method of preparation.
Rinse plants well in running water before preparing.
Do not eat plants from ponds that are chemically treated.
Do not pick plants from any area that may be contaminated by runoff.

Chart of Edible Aquatics by Cathy Wilkinson Barash, originally a handout at the 2004 Symposium of the International Waterlily and Water Gardening Society, Toronto, Canada, July 24.

Culinary and Herbal uses of Aquatic Plants - Presentation by Rev. Charles H. Overton at the 1994 Symposium of the International Water Lily Society. Sparsholt, Germany, July 28th-August 2nd

Water Hawthorn Stew - Apongeton distachys, known in South Africa as waterblommetjies, contributed by Jacques Gerber, Pretoria, South Africa

Taro Basics | Taro Burgers | Chicken or Squid Luau | Laulau - By Asta Miklius, Volcano, Hawai'i

Lotus Tuber Basics | Lotus Tuber Chicken Soup & Chicken in Plum Sauce
Fish & Lotus Tuber Stir Fry | Lotus Tuber Tempura
Bean Sprout & Lotus Tuber Stir Fry with Crispy Bacon
by Tuckfook Ng, Penang, Malaysia

Lotus Leaf Wrapped Fish with Fresh Mango Salsa - by Kit & Ben Knotts, Florida, USA

Vietnamese Cilantro Salsa | Chameleon Wild Rice Salad & Wasabi Vinaigrette
Cinnamon Wild Rice Pudding | Cattail Biscuits | Daylily Blueberry Pancakes
Full Bloom Dip - by Cathy Wilkinson Barash, Iowa USA

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