Dahlia

Dahlias belong to the Asteraceae family, whose relatives include the sunflower, daisy, chrysanthemum and zinnia. The genus is native to Mexico and Central America. There are generally thought to be 42 known species and over 50,000 cultivars, to which hundreds are added each year. The flowers come in almost every hue except blue.

Dahlia pinnata

Dahlia pinnata, the garden dahlia, is the type species of the genus. The original wild Dahlia pinnata is presumed extinct. In Mexico it occurs in the mountains around Mexico City. Modern dahlias are often the product of hybridisation between D. pinnata and D. coccinea. Many types can grow from seeds, but more often they are cultivated by division of the tuberous roots or by stem cuttings.

Uses of the Plant

The tubers of some varieties are of medicinal and dietary value to humans because they use inulin, a polymer of the fruit sugar fructose, instead of starch as a storage polysaccharide. Inulin is still used in clinical tests for kidney functionality. The dahlia is considered one of the native ingredients in Oaxacan cuisine, and several cultivars are still grown especially for their large, sweet potato-like tubers. Dacopa, an extract of the roasted tubers that tastes intensely of mocha, is used to flavor beverages throughout Central America. Dahlias have also been used for dyeing.

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