Dahlias are summer showstoppers. With blooms up to 10 inches across and a wide variety of hues, they command attention in summer gardens or added to fresh arrangements. From white and pale blush to deepest crimson and purple, dahlias offer a rainbow of options for floral designers.
Dahlias’ multi-layered petals provide a texture that is unique to each variety. Some feature dense cylindrical petals that resemble a honeycomb. Several varieties have long, spiked petals, while others display soft, feather-like petals. Dahlias are members of the aster family, and you may notice a family resemblance to their relatives, the sunflower, daisy, chrysanthemum and zinnia. Of the 42 varieties, the largest is the dinner plate dahlia, which is aptly named. Their blooms reach up to 10 inches across.
At Lilium, dahlias start arriving in July and generally stick around through October. They are ideal for use in arrangements for all occasions, and in wedding bouquets and centerpieces. Because they are available in such a wide range of colors and varieties, dahlias can be incorporated into almost any theme or color pallette.
Dahlias Have Many Uses
The versatile dahlia is native to Mexico, where it is the national flower. It is cultivated for its beauty, and for more practical purposes as well. The dried blooms can be used for dyeing textiles. All varieties (other than white) contain mordants, which work as a dye or stain when applied to fabric.
Not only are the blooms beautiful, they are edible. In fact, the dahlia is a staple ingredient in Oaxacan cuisine. Dacopa, an intense mocha-tasting extract from the flower’s roasted tubers, is used to flavor beverages throughout Central America.
Yes, dahlias may be tasty, but we think they are just too pretty to eat. We will stick to admiring them in fresh Lilium arrangements all summer long.