This name is used here from the gardener's point of view to denote the vast range of hybrid plants grown in gardens. It is not accepted by all botanists.
Common Name: Tuberous Begonia
Tuberous begonias are a range of hybrids that vary greatly in size. The plants are herbaceous perennials growing up to 60cm tall from a tuberous rootstock.
The plant is widely grown as an ornamental throughout the world, being restricted to pot plants in the temperate zone but grown in gardens in warmer areas. The flowers can be harvested for use in salads etc.
The plant contains relatively high levels of oxalic acid[
]. Perfectly alright (and tasty) in small quantities, it is best not to eat large amounts of this plant since oxalic acid can bind up the body's supply of calcium leading to nutritional deficiency. It is oxalic acid that gives foods such as rhubarb their acid flavour. Cooking greatly reduces the oxalic acid content. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[
A garden hybrid, not found in the wild.
Not known in the wild.
|Cultivation Status||Ornamental, Wild
Grows best in bright, filtered light[
Three flower buds are produced from each leaf axil - the two outer of these are female and the inner one male. The male flower is larger and more showy and so many growers remove the females before they flower[
Flowers - raw or cooked[
]. A pleasant, somewhat tart, lemon-like flavour[
]. The showy, waxy flowers can be eaten in salads, made into sauces, used as a garnish etc[
]. Different coloured flowers have different degrees of acidity, with red being the tartest and yellow the mildest[
Leaf petioles can be used as a substitute for rhubarb when making rhubarb-strawberry pies[
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