The most commonly edible Osmanthus variety is Osmanthus fragrans. This species is widely cultivated for its edible flowers and fruits, which are used in traditional Chinese medicine and culinary dishes. The flowers of Osmanthus fragrans are known for their sweet, fruity aroma and are often used to make tea, jams, and candies. The fruits, known as "osmanthus berries," are also edible and have a sweet and tart taste, making them suitable for use in desserts and beverages.

The reason Osmanthus fragrans is considered the most edible variety is due to its high concentration of osmanthus oil, which is the compound responsible for the plant's characteristic fragrance and flavor. This oil is not only aromatic but also has medicinal properties, such as anti-inflammatory and antioxidant effects. According to a study published in the Journal of Ethnopharmacology, Osmanthus fragrans contains approximately 0.5% to 1.5% osmanthus oil, which is significantly higher than other Osmanthus species.

In addition to Osmanthus fragrans, there are other edible Osmanthus varieties, such as Osmanthus suavissimus and Osmanthus yunnanensis. However, these are less commonly cultivated and used for edible purposes compared to Osmanthus fragrans. The choice of Osmanthus variety for edible purposes is often based on the desired flavor profile and the specific application, such as tea production or culinary use.

It is important to note that while Osmanthus fragrans is generally safe for consumption, individuals with allergies to plants in the Oleaceae family should exercise caution. Additionally, the flowers and fruits should be free from pesticides and other contaminants before consumption. The popularity of Osmanthus fragrans as an edible plant is further supported by its widespread cultivation and use in various cultures, particularly in China, where it has been cultivated for over a thousand years.