RED LEAF DAHLIA SEEDS

Dahlia x pinnata

Like D. coccinea, these dahlias produce edible tubers that were collected and cultivated by pre-Columbian peoples of Mexico. The plants, however, are very different. This particular species is likely an ancient hybrid between D. sorensenii and the true D. pinnata, which is possibly extinct. This variety is listed elsewhere as D. variabilis, which is not an accepted classification. It fairly means “we don't know what this is", because classification of dahlias, as with many new world species, is convoluted and still evolving, and when you're growing something primarily for the pretty flowers, who really cares about the taxonomy.

These seeds will produce short bushy plants with gorgeous bronze or burgundy foliage. Rarely growing to more than 2', these plants are suitable for small gardens and containers. Flower color and type are incredibly variable. Wonderful for small bouquets, and flowers should absolutely be cut religiously from plants grown for tubers. Blooms from spring until frost. Very vigorous and floriferous.

Start these seeds indoors 8-10 weeks before the last spring frost. Sow just beneath the surface of moist soil, pressing to keep seed snug, and mist generously with warm water. Cover pot with plastic to maintain moisture and temperature. Kept warm (around 70°F) and moist in bright light seeds will germinate within a week or so. Prick out healthy seedlings promptly to grow on in deep 6" pots in bright light at room temperature. Plants grow quickly and smaller pots will constrict root development.

Plants should be thoroughly hardened off before planting in the garden. Dahlias require full sun. They will not tolerate shade. Soil should be deeply trenched and generously amended. Water regularly.

In autumn, cut back once foliage begins to curl and turn black. Lift and clean tubers of dirt and debris. Select the biggest tastiest tubers to keep and grow next season. Store tubers in damp peat moss, sawdust or vermiculite in a cold basement, barn or cellar (or any location that does not freeze nor get above 50°F very frequently). Plant select tubers directly into the garden in spring, after all danger of frost has passed, or start in large containers indoors in bright light several weeks before planting outdoors. Take care to harden off all plants started indoors before transplanting outdoors.

Dahlia tubers may be eaten raw or cooked, but their thin skin should definitely be peeled. Shape and flavor varies, but tubers can be prepared similarly to celery root, potatoes, jicama, etc. Flavor of freshly harvested tubers is more aromatic and vegetal, while tubers stored for several months are sweet, so long as they are not allowed to dry out. Gardeners that have grown Helianthus tuberosus will find these tubers similar. However, unharvested dahlia tubers will not overwinter in cold climates and become a weedy nuissance. Like H. tuberosus, the starch in dahlia tubers is primarily inulin.

Packet contains at least 50 seeds.