Photos by Kat Pearson.
BY KAT PEARSON, GIRL IN THE GREEN
I have three designated veggie beds in the backyard. In theory, I was going to have amazing tomato crops, trellises of cucumbers, salad greens, and brassicas. In reality, I haven’t got a lot of time for attention-seeking annual veggies, and while I did have a very impressive broccoli and cabbage crop one winter, I decided to give that bed over to beautiful flowering dahlias the following summer.
I justify this situation with the fact that they’re technically edible. The petals can be used as garnishes or added to salads, and the tubers can be eaten like potatoes. The original dahlias come from the mountainous regions of Mexico and Central America and were consumed by the Aztecs as a starch source. The dahlias we love to grow now are generally significantly hybridised, and not necessarily with tuber taste in mind, so it might be a bit hit-and-miss flavour-wise if you care to try.
Dahlias love a spot in full morning sun with a little protection from the harsh afternoon rays. They can be grown from seed or, more commonly, from tubers. When planting tubers, water sparingly until they shoot, so they don’t rot. Once established, they do like a fair bit of water. Taller varieties will need staking, but there are many dwarf cultivars that are fine on their own.
When they die down in winter, if your soil is sandy and free-draining, you can leave them in the ground (hence why mine haven’t moved from their original veggie patch location!). If you have heavier clay soil or they are in a spot that often gets waterlogged, it’s best to lift them and replant next season.
With flowers ranging from 20 mm single open flowers to 20-30 cm massive double extravaganzas, it’s easy to see how quickly the dahlia bug can grab you. Mid-summer to autumn is the peak dahlia-flowering time, so have a look at your nursery now and see if you can pick up some potted plants. Save the tubers for next year, and you’re well on your way to your next addiction!
