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Yellow water lily, Nuphar lutea

The native yellow water lily needs water of atleast 30cm deep, up to 2.5m. It will succeed in both still water and slow flowing water.

The root is edible raw or cooked. The root can be soaked in water in order to remove a bitter taste. After long boiling, it has a taste like sheep's liver.

The root can also be dried and ground into a powder then used as a thickener in soups, or can be added to cereal flours when making bread, cakes etc.

The seed is edible raw or cooked. It can be roasted, then ground into a powder and eaten raw or used to thicken soups etc. The seed can also be toasted like popcorn.

The pulverized dried rhizomes have been used to arrest bleeding.

A tea made from the roots is used in the treatment of dysentery, diarrhoea etc.

A poultice made from the roots is used in the treatment of swellings, boils, tumours, inflamed skin etc.