I found the perfect flower – at least for me. And the champion is Begonia Semperflorens!
This flower is great for a person on the go. It is noted for its tolerance to hot and humid summers and dry soil. This is true. After being at the Iowa State Fair for nine days with no one watering it, I returned to find it pretty as ever.
It is low maintenance and self-deadheading. Although it could be deadheaded by pulling off spent blooms, this summer’s winds helped to naturally deadhead the flowers. For those that did not drop naturally, I found that turning the pot upside down (while holding the flower in the pot) and gently shaking it removed most of the remaining spent blooms.
Begonia Semperflorens is listed as suitable for locations with full sun to partial shade. It did very well on my patio in partial shade, requiring only 4-6 hours of sunlight daily, and has bloomed continuously since early June. However, it is an annual and will not survive frost.
Although the label listed it as growing 6-12 inches tall, my potted Begonia was 12 inches tall. Begonia Semperflorens blooms may be single or double flowers and range in color – white, pink, red, and bicolor. I discovered my Begonia has maintained the red color of its blooms throughout the growing season.
The leaves are usually one of two colors – green or bronze. The bronze-leaved varieties are more tolerant of full sun. There are also variegated types of Begonia Semperflorens (‘Charm’ and ‘Calla’) with new leaves that come out white.
The Begonia Semperflorens is suited to massing in beds, borders, or as an edger as well as containers. But no matter where you put it, remember it prefers sun-dappled part shade.
Are the flowers edible? Wax begonia (Begonia semperflorens-cultorum) is edible. The flowers are often described as a crisp, bright, slightly sour citrusy flavor.
However, not all begonias have edible flowers. The only two considered edible are wax begonia and tuberous begonia. But it just so happens that these are some of the most common begonias in the landscape.
By Beth Doran, Master Gardener, Iowa State University Extension and Outreach
