Which varieties of jasmine are edible and what are their scientific names?

Edible Jasminum species:





Jasminum officinale - L.:


Edible Parts: Flowers.Edible Uses: Condiment; Tea.





Jasmine tisane:


Is consumed in China, where it is called Jasmine flower tea





Jasminum sambac:


Flowers are also used to make tea, which often has a base of green tea, but sometimes an Oolong base is used.





Jasminum odoratissimum - L.:


The flowers are used for flavouring or scenting tea





Jasminum humile:


The leaves are used as a condiment


A tea is made from the leaves and bark





Jasminum grandiflorum:


Is edible but no culinary uses. Flowers for decoration only.





Jasminum simplicifolium :


Is edible but no culinary uses.





Jasminum polyanthum var.:


Some flowers are edible or have edible portions that are not only beautiful, but nutritious and tasty. Buds, flowers, leaves, stems, and roots are selected from designated edible varieties.





Hope, I didn`t forget one!

Which varieties of jasmine are edible and what are their scientific names?
Jasmine or Jessamine (Jasminum) (Yasmin in Arabic or Persian) is a genus of shrubs and vines in the olive family (Oleaceae), with about 200 species, native to tropical and warm temperate regions of the Old World. The majority of species grow as climbers on other plants or on structures. The leaves can be either evergreen or deciduous, and are opposite in most species; leaf shape is simple, trifoliate or pinnate with up to nine leaflets.





Jasmine flowers are generally white, although some species have yellow flowers. Unlike most genera in the Oleaceae which have four corolla lobes ("petals"), jasmines often have five or six lobes. They are often strongly and sweetly scented. Flowering is in spring or summer in most species, but in a few species, notably J. nudiflorum, in winter on the bare branches of this deciduous species.