Palms
Parlor Palms (Chamaedorea spp.) are popular garden palms in Queensland. The young inflorescences (flower stems) are eaten raw, deep fried in batter, or boiled in their native lands – in particular C. costaricana, C. elegans and C. tepejilote.

Water lilies and lotus
Indian Waterlily (Nymphaea nachoullii prev. N. stellata) – flower stems edible – aphrodisia.
Water Snowflake (Nymphoides indica and N. peltata) – flower buds
Lotus (Nelumbo nucifera) –petals

Succulents
Century plant (Agave americana, A. angustifolia and A. parryi) – young fat flower stalks roasted, flowers of Agave stricta lightly cooked and dipped in egg batter for frying
Pigface (Carpobrotus glaucescens, C. deliciosus and C. edulis) – edible flowers, also fruit and leaves (pickled)
Yucca (Yucca spp.) – petals edible, ensure you remove the bitter anther – in salad and fried in batter – in particular Yucca aloifolia and
Y. elephantipes

Native edible flowers
Pigface (Carpobrotus glaucescens) – pink flowers.
Native Lasiandra (Melastoma polyanthum) – pink flowers
Coastal Cotton Tree (Hibiscus tiliaceus)
Native Hibscus (Hibiscus heterophyllus and H. diversifolius)
Capparis arborea
Zig-Zag Wattle (Acacia macradenia)
Australian Raspberry (Rubus rosifolious)
Native Violet (Viola hederacea – now called Viola banksii)
Australian Bluebell (Wahlenbergia gracilis)
Wandering Jew (Commelina cyanea)