I contributed this quiche for the Thanksgiving dinner in Hurdal, you might be able to see the word “Takk” (Thanks) written in seeds; T – alpine bistort / harerug bulbils (brown) and AKK – dark poppy seeds; with 100% coarse whole grain emmer wheat / naked barley / rye pastry, with swiss chard, chicory, spring onions, onion, garlic, chantarelle, chili, blue cheese, 5 tomatoes, Begonia and common mallow flowers +++
Begonia flowers are edible and taste sour. The leaf stalks of some species have also been eaten.
This Begonia was given to me by Grennessminde nursery just outside of Copenhagen. They don’t know what species it is, but it’s a real beauty and stays in flower for a long time…a great indoors Edimental!