The petals and leaves of the tuberous begonias are edible and are used as a mildly flavoured garnish in parts of South America. Their bright colours and sour flavour make them useful additions to a salad. Begonia blossoms have a delicious citrus sour taste and a juicy crunch. The petals are used as a garnish and in salads. Stems, also, can be used in place of rhubarb. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidney stones, or rheumatism.