A Guide to Edible Flowers

Easy to grow, tasty to eat!

Begonia 

The showy blossoms of tuberous begonias (Begonia hybrides Tuberhybrida) have a mild citrus taste, and are best used in fruit salads, crystallized or as a garnish, according to the Montreal Botanical Gardens. Note that there are many types of begonias, but the hybrid tuberous begonia is the best—and safest—choice as a comestible.


Tip: The succulent stems can be used in place of rhubarb in desserts.


Image credit: flickr.com/jam343