There was the lotus leaf.
If anyone had observe the effects of water on a lotus leaf, or on any water lily leaf for that matter, they would see how water-repellent it can be. Asians wrap their parcels of rice in the leaves, steam them to impart the lotus flavour. The sticky rice is protected from the steam so they would not get soggy.
The recent lotus harvest brought us lotus roots as well and the forklift drivers (in their orange protective gear) at the market were first to buy.