Egyptian White Lotus (Nymphaea lotus)

Egyptian White Lotus

Nymphaea lotus

Its floating leaves cradle fragrant white blooms like moonlit saucers on still water. Aquatic herbaceous perennial; common names: Egyptian white lotus, tiger lotus.

Full sun
0/week
Moderate
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Plant Needs

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Sunlight Requires full direct sunlight to support consistent flowering; tolerates partial shade with reduced bloom production
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Watering Requires constant, still freshwater; maintain water depth of 30–90 cm to support leaf and flower growth
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Temperature Thrives in warm aquatic conditions; avoid temperatures below 15°C to prevent dormancy or rhizome damage
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Characteristics

  • Leaf: Floating leaves are round, waxy, with a deep basal notch; submerged leaves are long, ribbon-like
  • Flower: Fragrant white or pale pink blooms opening at night, closing by midday
  • Root: Tuberous rhizomatous system anchored in aquatic substrate
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Care Guide

Watering

Maintain stable water depth; replace 20% of water weekly to reduce algae buildup

Fertilization

Diluted aquatic fertilizer application every 2 weeks. Use fertilizer formulated for aquatic plants to avoid nutrient runoff and algae blooms

Composted eggshell powder:Sprinkle a thin layer of fully crushed, composted eggshells on the substrate surface; avoid overapplication to prevent excess nutrient buildup in water
Pruning
  • Remove yellowing or decaying floating and submerged leaves to maintain water clarity
  • Trim excessive submerged foliage to prevent overcrowding and improve light penetration
  • Divide mature rhizomes in spring to control spread and propagate new plants
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Toxicity

Warning: this plant may be toxic.

Pets & Humans

Pets: ASPCA: Non-toxic to cats; no known adverse effects from ingestion or contact

Humans: Non-toxic to humans; rhizomes are edible when cooked in some cultural practices

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Garden Uses & Culture

Culture: Symbol of rebirth, purity, and enlightenment in ancient Egyptian mythology

Usage: Ornamental aquatic plant for ponds and water gardens; cooked rhizomes are consumed as a food source in some African regions