I met a gentleman last summer who, after witnessing a large pond installation, wondered why anyone would go to such great lengths for some colorful fish and beautiful flowers. To a few, you plant trees for an orchard, and you plow the land for a vegetable garden.
   He had entertained the thought of having a pond on more than one occasion the sparkling sun dancing on the water, the rising mist on a cool morning. It would be something, but it had to produce more than sheer beauty in return.
   I understood completely, for he was very much like my own grandfather, and I was happy to share some practical possibilities. There are many plants, both common and unusual, found in ponds and wet places that are edible. He inspired me to take my limited knowledge and learn more.
   What follows is a list of some wonderfully edible aquatic plants and how you would prepare and eat them.
   LOTUS (Nelumbo sp.) My favorite part of this almost entirely edible plant are the seeds. When they are still green, but firm, the flavor resembles a cross between raw sweet corn and young peas. They may be eaten peeled or whole. As the seeds mature. they develop a slight mahogany color on top. These peeled seeds split easily in half to reveal the young, green, bitter leaves (remove) and have a very nutty flavor.
   I was given a recipe for Chinese Sticky Rice and Lotus Seeds as follows: Toss cooked rice and peeled seeds. Place single servings in the center of fresh cut lotus leaves. Fold the leaves similar to a small package with the ends wrapped under. Steam for 10 - 15 minutes until leaves become tender. Unfold and serve using the leaf as your platter.
   Lotus tubers, shaped like bananas and harvested in the fall or spring, are said to be comparable to a sweet potato when baked. Cut crosswise, they reveal a beautiful pattern inside. I recall having seen sliced lotus tubers baked on a cookie sheet then dipped immediately into confectioners sugar, making a lovely candied delicacy. This may require some experimentation, since I don't recall the baking time and temperature.
   The young leaves can be collected prior to uncurling and steamed like spinach. The mature leaves can be cut with 12" - 18" stems. Pierce the very center of the leaf, fill with wine, and hold overhead to draw the wine through the stem. This is believed (by the Japanese) to extract the life-giving juices from the lotus. I don't know about that. but it's sure to liven up any pond-side party!
Speaking of parties, my four-year old daughter, Colleen, and I have found that these leaves make spectacular party hats when placed upside down on your head.
   WATER MINT (Mentha aquatica) A mild herb plant with a delightful fragrance, water mint, is not nearly as pungent as most of the other mints I have tasted. It can be harvested almost year-round and can be added fresh to fruit salads and used to garnish cakes, platters, and cold rinks. Fresh or dried, it flavors jellies, sauces, and dressings.
   My favorite is to add one whole lemon squeezed) and a fistful of fresh mint (crushed in hand) to two quarts of warm water or brewed tea. Ice and serve. There is nothing more refreshing on a hot summer day.
   WATER CRESS (Nasturtium officinale) This is a plant that is highly under used, considering it can be found in most cool running streams throughout the United States. A fresh bunch purchased at the grocery store is easily rooted and cultivated as well. When collecting, cut only the foliage above water, as most underwater growth has sprouted roots, and they are not as palatable as the leaves. Aside from cress sandwiches, for which it is commonly known, water cressP can be added in quantity to a multitude of dishes and salads, including tossed, tuna, potato, and egg. They all benefit from the zesty flavor it provides.
   Water cress makes an excellent steamed green vegetable in place of spinach, kale, or Swiss chard. It can also be added last to all kinds of stir-fried dishes. Remember to never cook longer than until the leaves are just softened, or the valuable vitamins and minerals it is rich in will be lost.
A combination of water cress. parsley, chive, and water chestnuts chopped and added to sour cream creates a delicious dip. The same combination mixed with butter will make a tasty topping for steamed green vegetable
   WATER CELERY (Umbelliferae oenanthe. javanica) The young leaves are milder than the mature ones, but both are suitable for use in all types of salad. The distinct celery flavor makes this an excellent addition to soups, baked meats, and stuffing for poultry. The leaves can be dried and brewed for tea. The tea can be used as a remedy for an upset stomach although I haven't tried it.
This is one of the more vigorous aquatic plants, and it is a pleasure to know that the regular trimmings it requires will not need to be wasted.
   ARROWHEAD, DUCK POTATO, WAPATOO (Sagittaria latifolia) Found coast-to-coast in wet areas, ponds and streams. arrowhead was a staple food for the American Indians. The Indians would wade in the cold, shallow water during fall and spring to dislodge the tubers from the mud with their toes. They quickly float to the top for collection. For the water gardener. they can be sifted from the mud in the pot, saving a few for the following year's crop. Braving the cold water barefoot seems like something I wouldn't want to do all the time, but something I'm sure I would like to experience at least once.
   Try some Sagittaria Salad. It's easy. quick, and something a little different: edible
One quart of tubers boiled and peeled. Add mayonnaise. diced hard-boiled egg, onions, and pickles to taste, enjoy
   All of these plants are easily grown in your backyard pond, except water cress, which is better suited to a stream or lightly shaded area. They are all versatile and easy to prepare, making them an excellent starting place for turning your water garden into a source of food and nourishment.
There are an endless number of plants that are not only edible, but extremely nutritious and great fun for the entire family to collect and prepare. There are recipes for cattails. bulrushes. marsh marigolds, wild callas, bog cranberries. and more!
   Bon Appetite!