Dahlias cultivars (Dahlia spp.) are so popular as gardening plants they have been bred into almost any size shape and color as one could imagine—as spectactular as fireworks!
So many different forms and colors have been bred, and they are so perfect when flowering that they don’t seem real at all.
One of the most frustrating things about cultivating these beauties is that sometimes the flowers are so big they need to be propped up on stakes.
Few realize that Dahlias are used as a food plant in their native region.
Dahlias are from Central America, and up through Mexico. Several varieties are specifically grown in Oaxacan culture for their culinary use. They are often compared to yacón or raw jicama in flavor and crispness.
An extract of the roasted tubers called Dacopa, with a mocha like flavor, is used for flavoring beverages through Central America, and also as a coffee substitute. The petals are also used in foods, such as salad, or they are sometimes used medicinally, mashed up and used as a poultice to sooth insect stings.
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*This post is for educational purposes only. It is not intended to diagnose, cure or treat any disease. Always seek medical advice directly through consultation with a health professional.