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http://www.omniture.com --> Sections Home Page Local News AP News Blogs Archives Business Classifieds Event Calendar Forums Life Opinion Obituaries Multimedia Photo Gallery Readers Photo Gallery Sports Tempo Weather Road Cams Special Coverage 2006 Britt Festivals --> Shop Our Valley AutoFinder HomeFinder JobFinder Search Our Valley Special Sections Distinctly Northwest Readers' Choice Homelife Magazine Joy Magazine Oregon Golf Info Oregon Wine Info Other Publications Local Links Ashland News eSouthernOregon Newspapers In Education Personals Moving Here Movie Listings TV Listings Volunteer Customer Service Advertise With Us Media Kit Place Classified Ad Contact Us FAQ's Home Delivery Site Map --> Email Story to a Friend September 28, 2006 Dahlias carry their color into autumn The fashionable flower of the moment in Europe is the dahlia. It's long been a favorite in American gardens, as well, by providing color in late summer and early fall. Dahlias are second only to tulips for the range of colors they come in. Late summer through October is their peak season. "Dahlias are all about color," says Sally Ferguson of the Netherlands Flower Bulb Information Center (NFBIC). "Top color choices now include any of the bi-colors or rich velvety shades of aubergine, rose, violet, fuchsia, tangerine, maroon, red, yellow and any shade of orange. In the softer shades, blush pink, cream or white, and lilac are particularly popular and perfectly suited to either romantic or 'shabby chic' looks." Dahlias hail from the mountainous regions of Mexico and Guatemala. Westerners first discovered them around the time of the conquistadors. Curiously, the first interest in these plants was in its roots. Naturalists of the time thought they might make a tasty alternative to the potato. Though entirely edible, the dahlia's career as a substitute spud was short-lived. It soon became apparent that the flowers were the prize from this plant. Now the edible qualities of dahlias are little more than an interesting footnote. People should not eat commercially grown bulbs of any type because they are not grown under the same conditions as food crops. Advertisement Taken back to Europe, dahlias were soon used for hybrids, eventually giving us the spectacular specimens we enjoy today. There are a wide variety of dahlia types available, from small anemone-flowered dahlias to huge-flowered ones called dinner plate dahlias. Throughout the early months of the autumn season, cut dahlias can be found where flowers are sold. Those farsighted enough to have planted dahlias in their home garden in spring will find them continuing to flower until frost. Dahlias are particularly popular in the cutting garden because the more you cut them, the more they bloom. Whether you enjoy dahlias fresh from your own garden, or grab a bunch at the florist shop or growers markets, here are some tips from the NFBIC for making bouquets last. Choose dahlias with flowers that look fresh and full of bounce. Avoid dahlias if the tips of the flowers have wilted or appear brown. They're too old to last. Cut dahlias are thirsty. If you're cutting dahlias from the garden, cut them in the morning or late afternoon. Midday sun can stress the flowers. Cut them with a sharp knife or garden shears and place them in lukewarm water immediately to "harden" the stems. Before arranging dahlias cut from the garden cut the stems again and sear the cut ends with a match or other open flame. This eliminates sap that can gunk up the water channels in the stems. Store-bought dahlias have already received this treatment. Use cut flower food or a few drops of bleach to control bacteria in the water. All cut dahlias need to be conditioned once before arranging to perform at their best. Strip off the bottom leaves, cut the stems with a sharp knife, and immerse the stems in cool water. Store them in a cool spot away from direct sunlight overnight before arranging your bouquet. Change the water every day or so to keep everything fresh. To get the most from your cut flowers, trim the stems a half inch to an inch each time you change the water. Cut dahlias, if well treated, can be enjoyed for up to a week. Sams Valley gardener Joyce Schillen is author of "The Growing Season," a book on organic gardening. Her e-mail address is [email protected]. Would you like to respond to this story? If so Click Here to visit our forums. Advertisement Copyright © 1997-2007 Mail Tribune, Inc. All rights reserved. Privacy Policy | Terms & Conditions | Website Feedback online casinos news Home Security Systems Online Casino Reviews Trunks, Footlocker Fundraisers UK Homeowner Loans Casinos Canada Cord Blood Banking Discount Hotel Reservations Texas Electric Choice Compare Electric rates in Texas Windermere Van Vleet Men's Clothing Debt Help New Hampshire Primary