French gardeners often plant dahlias in their herb gardens to brighten the landscape. I suspect that bringing flowers to a dinner prepared from the garden is a big motivation as well. What a joyful dining experience! Fresh food you’ve grown to please your stomach, and beautiful flowers to soothe your eyes.
I’ve grown a number of dahlias over the years. Our climate has winter, so around early October I cut back the foliage, dig up the tubers and nestle them in a box of cedar shavings for winter rest in my basement. In the spring, I re-plant once the danger of frost is gone. When they bloom, its like welcoming old friends back to my yard.
Dahlias come in many sizes and colors. I love them all — one has a face like bright sunshine, another is a big
purple shere. Of course, they have their own society, the American Dahlia Society, complete with their own Website chock full of information.
Other than staking them when they get to full height, and storing them for winter, there really is very little maintenance. Cut them for arrangements, share with friends, or just leave them in the garden to perk up the landscape!
