荷花除觀賞價(jia)值外另有食用(yong)和藥用(yong)價(jia)值.

　　食用價值：

　　秦漢時(shi)(shi)代(dai),先民(min)們(men)就將荷(he)(he)(he)花(hua)(hua)(hua)作(zuo)為(wei)滋補藥(yao)用(yong)(yong),荷(he)(he)(he)花(hua)(hua)(hua)藥(yao)用(yong)(yong)在(zai)中(zhong)(zhong)(zhong)國(guo)(guo)(guo)也(ye)有(you)(you)2000年以(yi)上的(de)(de)(de)歷(li)史.荷(he)(he)(he)花(hua)(hua)(hua)是(shi)圣(sheng)潔的(de)(de)(de)代(dai)表(biao),更是(shi)佛(fo)教神圣(sheng)凈(jing)潔的(de)(de)(de)象征.荷(he)(he)(he)花(hua)(hua)(hua)出(chu)塵離染(ran),清(qing)(qing)(qing)潔無瑕,故而(er)中(zhong)(zhong)(zhong)國(guo)(guo)(guo)人(ren)(ren)民(min)和(he)廣(guang)大佛(fo)教信(xin)徒都以(yi)荷(he)(he)(he)花(hua)(hua)(hua)"出(chu)淤泥(ni)而(er)不(bu)染(ran),濯清(qing)(qing)(qing)漣(lian)而(er)不(bu)妖"的(de)(de)(de)高(gao)尚品質(zhi)作(zuo)為(wei)激勵自(zi)己(ji)潔身自(zi)好的(de)(de)(de)座右銘.古(gu)有(you)(you)宋代(dai)文(wen)學(xue)家周敦頤的(de)(de)(de)《愛(ai)蓮(lian)(lian)(lian)(lian)(lian)說(shuo)》一(yi)(yi)文(wen)最(zui)(zui)能(neng)(neng)體現.同時(shi)(shi)荷(he)(he)(he)花(hua)(hua)(hua)是(shi)友誼(yi)的(de)(de)(de)象征和(he)使者.《本草綱(gang)目》中(zhong)(zhong)(zhong)記載說(shuo)荷(he)(he)(he)花(hua)(hua)(hua),蓮(lian)(lian)(lian)(lian)(lian)子(zi)、蓮(lian)(lian)(lian)(lian)(lian)衣、蓮(lian)(lian)(lian)(lian)(lian)房、蓮(lian)(lian)(lian)(lian)(lian)須、蓮(lian)(lian)(lian)(lian)(lian)子(zi)心(xin)、荷(he)(he)(he)葉(xie)、荷(he)(he)(he)梗(geng)、藕節(jie)等(deng)(deng)均(jun)可藥(yao)用(yong)(yong).荷(he)(he)(he)花(hua)(hua)(hua)能(neng)(neng)活血(xue)止(zhi)血(xue)、去(qu)濕消風、清(qing)(qing)(qing)心(xin)涼血(xue)、解熱解毒(du).蓮(lian)(lian)(lian)(lian)(lian)子(zi)能(neng)(neng)養(yang)心(xin)、益腎、補脾、澀腸.蓮(lian)(lian)(lian)(lian)(lian)須能(neng)(neng)清(qing)(qing)(qing)心(xin)、益腎、澀精、止(zhi)血(xue)、解暑除煩,生津止(zhi)渴.荷(he)(he)(he)葉(xie)能(neng)(neng)清(qing)(qing)(qing)暑利濕、升(sheng)陽止(zhi)血(xue),減肥瘦(shou)身,其(qi)中(zhong)(zhong)(zhong)荷(he)(he)(he)葉(xie)簡成分對(dui)于清(qing)(qing)(qing)洗(xi)腸胃,減脂排瘀有(you)(you)奇效.藕節(jie)能(neng)(neng)止(zhi)血(xue)、散瘀、解熱毒(du).荷(he)(he)(he)梗(geng)能(neng)(neng)清(qing)(qing)(qing)熱解暑、通氣(qi)行水、瀉火(huo)清(qing)(qing)(qing)心(xin).荷(he)(he)(he)花(hua)(hua)(hua)真是(shi)一(yi)(yi)身都是(shi)寶! 　　中(zhong)(zhong)(zhong)國(guo)(guo)(guo)古(gu)代(dai)民(min)間就有(you)(you)春天折梅贈(zeng)遠,秋天采蓮(lian)(lian)(lian)(lian)(lian)懷(huai)人(ren)(ren)的(de)(de)(de)傳統.自(zi)古(gu)中(zhong)(zhong)(zhong)國(guo)(guo)(guo)人(ren)(ren)民(min)就視蓮(lian)(lian)(lian)(lian)(lian)子(zi)為(wei)珍貴食品,如今(jin)仍然是(shi)高(gao)級(ji)滋補營養(yang)品,眾多(duo)地方專營蓮(lian)(lian)(lian)(lian)(lian)子(zi)生產.蓮(lian)(lian)(lian)(lian)(lian)藕是(shi)最(zui)(zui)好的(de)(de)(de)蔬菜和(he)蜜餞果品.蓮(lian)(lian)(lian)(lian)(lian)葉(xie)、蓮(lian)(lian)(lian)(lian)(lian)花(hua)(hua)(hua)、蓮(lian)(lian)(lian)(lian)(lian)蕊等(deng)(deng)也(ye)都是(shi)中(zhong)(zhong)(zhong)國(guo)(guo)(guo)人(ren)(ren)民(min)喜愛(ai)的(de)(de)(de)藥(yao)膳食品.可見(jian)荷(he)(he)(he)花(hua)(hua)(hua)食文(wen)化的(de)(de)(de)豐(feng)富多(duo)彩.傳統的(de)(de)(de)蓮(lian)(lian)(lian)(lian)(lian)子(zi)粥、蓮(lian)(lian)(lian)(lian)(lian)房脯(fu)、蓮(lian)(lian)(lian)(lian)(lian)子(zi)粉、藕片(pian)夾肉、荷(he)(he)(he)葉(xie)蒸肉、荷(he)(he)(he)葉(xie)粥等(deng)(deng),舉不(bu)勝舉. 　　都說(shuo)荷(he)(he)(he)花(hua)(hua)(hua)“出(chu)淤泥(ni)而(er)不(bu)染(ran)”,這是(shi)人(ren)(ren)們(men)對(dui)荷(he)(he)(he)花(hua)(hua)(hua)人(ren)(ren)格化品德的(de)(de)(de)贊揚.實(shi)際上,荷(he)(he)(he)花(hua)(hua)(hua)的(de)(de)(de)地下莖(jing)在(zai)淤泥(ni)中(zhong)(zhong)(zhong)生長,哪有(you)(you)不(bu)被有(you)(you)毒(du)物質(zhi)侵染(ran)的(de)(de)(de)呢?只因藕的(de)(de)(de)特別(bie)細密的(de)(de)(de)表(biao)皮(pi)組(zu)織和(he)含有(you)(you)丹寧的(de)(de)(de)下皮(pi),具有(you)(you)一(yi)(yi)定(ding)的(de)(de)(de)阻擋或吸(xi)收有(you)(you)毒(du)物質(zhi)的(de)(de)(de)能(neng)(neng)力,因而(er)有(you)(you)毒(du)物質(zhi)多(duo)黏附在(zai)表(biao)皮(pi)上或滲入表(biao)皮(pi)中(zhong)(zhong)(zhong),人(ren)(ren)的(de)(de)(de)肉眼看不(bu)見(jian)罷了.故此要(yao)記住在(zai)食用(yong)(yong)藕時(shi)(shi)削去(qu)外皮(pi),不(bu)要(yao)把有(you)(you)毒(du)物質(zhi)也(ye)吃進肚中(zhong)(zhong)(zhong).

　　藥用價值：

　　荷葉(xie)能(neng)(neng)清暑(shu)解(jie)熱(re)；蓮梗能(neng)(neng)通氣寬胸(xiong)；蓮瓣能(neng)(neng)治暑(shu)熱(re)煩渴；蓮子(zi)能(neng)(neng)健脾止(zhi)瀉；蓮心能(neng)(neng)清火安神；蓮房能(neng)(neng)消淤止(zhi)血(xue)；藕節(jie)還有(you)解(jie)酒毒的功(gong)用呢!自葉(xie)到莖,自花到果實(shi),真是無一不可入藥的.

　　荷花菜譜

　　奶油(you)(you)炸荷花(hua) 　　原(yuan)料(liao)：主配(pei)料(liao)：白荷花(hua)瓣16片、雞(ji)蛋(dan)(dan)清(qing)75克(ke)(ke)(ke)、菠菜75克(ke)(ke)(ke)、面粉40克(ke)(ke)(ke).調料(liao)：核桃(tao)醬150克(ke)(ke)(ke)、精鹽3克(ke)(ke)(ke)、味精1克(ke)(ke)(ke)、色拉(la)油(you)(you)500克(ke)(ke)(ke)（耗約(yue)100克(ke)(ke)(ke)）. 　　制作： 1.將(jiang)(jiang)(jiang)菠菜洗(xi)干(gan)凈,剁碎,用(yong)少許(xu)油(you)(you)炒一(yi)下(xia),放(fang)(fang)入(ru)(ru)(ru)精鹽、味精,拌(ban)勻成餡心. 　　2.將(jiang)(jiang)(jiang)荷花(hua)瓣用(yong)清(qing)水洗(xi)凈,瀝干(gan)水分,平放(fang)(fang)在木板上(shang),抹(mo)上(shang)一(yi)層(ceng)菠菜餡,然(ran)后(hou)順(shun)長對折呈(cheng)夾心狀. 　　3.雞(ji)蛋(dan)(dan)清(qing)放(fang)(fang)入(ru)(ru)(ru)碗內(nei),用(yong)竹筷抽打起泡(pao),再(zai)放(fang)(fang)入(ru)(ru)(ru)面粉,攪(jiao)拌(ban)均勻成發蛋(dan)(dan)糊(hu). 　　4.炒鍋置(zhi)中(zhong)火(huo)上(shang),燒至(zhi)六成熱,將(jiang)(jiang)(jiang)折好的荷花(hua)包掛滿發蛋(dan)(dan)糊(hu),放(fang)(fang)入(ru)(ru)(ru)鍋內(nei),約(yue)炸1分鐘撈出,待油(you)(you)七(qi)成熱時,放(fang)(fang)入(ru)(ru)(ru)復炸一(yi)次,然(ran)后(hou)立即(ji)撈出,瀝去(qu)油(you)(you)放(fang)(fang)入(ru)(ru)(ru)圓盤內(nei),核桃(tao)醬放(fang)(fang)在盤邊(bian)即(ji)成.