Begonia spp. — Edible Plant Database

What to Eat

Edible parts: Stalks, Leaves

The sour leaves and stems are cooked in meat and fish dishes, and the leaves are used for flavouring. The stalks of some species are eaten and occasionally chewed fresh in Papua New Guinea.

Where to Find It

A tropical plant. They are found throughout the forests of the Philippines. It occurs in the highlands and prefers part shade for growing.

Asia, Pacific, Papua New Guinea, PNG, Philippines, SE Asia,

Countries: United Arab Emirates, Afghanistan, Armenia, Australia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Fiji, Micronesia, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, Kiribati, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Marshall Islands, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Nauru, New Zealand, Oman, Papua New Guinea, Philippines, Pakistan, Palau, Qatar, Saudi Arabia, Solomon Islands, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Tonga, Turkey, Tuvalu, Taiwan, Uzbekistan, Vietnam, Vanuatu, Samoa, Yemen

How to Identify

A succulent creeping herb. The stems are often small. The leaves are alternate, entire and toothed. They are usually unequal on different sides. The flowers are white or pink and in the axils of leaves. The flowers are large. The fruit are usually winged and angular and bear many very small seeds.

Medicinal Uses

Some kinds are used for medicine.

Other Information

The stalks of some species are harvested from the wild and chewed occasionally in Papua New Guinea.

Notes

There are 900-1,000-1,500 Begonia species.

References (2)

Brown, W.H., 1920, Wild Food Plants of the Philippines. Bureau of Forestry Bulletin No. 21 Manila. p 122
Monsalud, M.R., Tongacan, A.L., Lopez, F.R., & Lagrimas, M.Q., 1966, Edible Wild Plants in Philippine Forests. Philippine Journal of Science. p 445