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The Kitchen Garden Cooking School

Begonia


Begonia x tuberosa and x semperflorens-cultorum
Begonia

A citrusy sour taste that can add a bit of zing to your salads and sandwiches. Only tuberous (tuberosa) and wax (semperflorens-cultorum) begonias are edible. The leaves, flowers, and stems are all edible raw or cooked. The stalks can be cooked like rhubarb. They are the sweetest garnish for cupcakes. Tea party!

* Begonias contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.

Edible parts:  Blossoms, petals, leaves, stalks


Disclaimer: All of the flowers listed here have been researched, however, individuals consuming the blossoms, petals, stems, leaves, or tubers of the plants contained on this website do so entirely at their own risk. Consume only plants that have been organically grown and check for any bugs crawling inside the blossoms. The edible parts of each plant are noted above. The latin name is provided for each specific plant; common plant names can include other plants that are inedible. It is best for pregnant persons or those that have plant allergies to not eat any of these flowers even though we have noted the ones that should definitely be avoided. If in any doubt please consult with your doctor.