Traditional Knowledge and Biocultural Roles of Edible Flowers in Local Food Systems of Baise City, Guangxi, China

Edible flowers are important components of traditional food systems and biocultural practices in southern China, yet their ethnobotanical significance remains poorly documented. This study investigated the diversity, traditional uses, and cultural importance of edible flowers in Baise City through semi-structured interviews, market surveys, and field observations with local informants. Quantitative ethnobotanical indices, including the Cultural Food Significance Index (CFSI), Fidelity Level (FL), and Informant Consensus Factor (ICF), were applied to evaluate cultural and medicinal importance. A total of 96 edible flower taxa belonging to 77 genera and 44 families were documented. Most species were native to China, herbaceous in growth form, and collected from wild habitats. Inflorescences were the most commonly utilized floral organs. Edible flowers were used as vegetables, herbal teas, medicinal edible plants, natural food colorants, condiments, desserts, and snack foods. Species such as Emilia sonchifolia (L.) DC., Plantago asiatica L., and Solanum americanum Mill. showed high cultural significance. A total of 64 taxa were recognized as medicinal edible plants, and high ICF values indicated strong agreement among informants regarding ethnomedicinal uses. These findings demonstrate the important roles of edible flowers in local food systems, traditional healthcare, and biocultural heritage, emphasizing their relevance for biodiversity conservation and sustainable food practices.