Darlings of the summer garden

KAREN WIGHT

Dahlias are one of summer’s “ultimate” flowers.

Henry Mitchell, author of “The Essential Earthman” muses, “While

none have yet been bred that are quite as large as TV sets or as

bright as an atom bomb, they will bloom magnificently and

conspicuously enough through September and October, when few other

things do.”

Dahlias are daisy-like flowers spanning from 10-inch

“dinner-plates” to 2-inch mignon blooms. The actual plants range from

small and bushy (perfect for a border) to 6-foot giants that are

sentries in the garden. Dahlia flower forms are as diverse as its

sizes. The Decorative form has overlapping layers of petals that

curve downward, giving the dahlia a Van Gogh-esque appearance.

The Pompon varieties have tightly curved petals that make each

flower look like a colorful ball on a stick. The Cactus form dahlias

look spiky and severe and the Peony form has beautiful honey-colored

centers, or “eyes” that give them an extra burst of color.

Most dahlias are available as tuberous roots. The tubers should be

planted in 1-foot-deep planting holes. They prefer rich soil, regular

watering and full sun, although partial shade is acceptable. Dahlias

should be thinned and pinched regularly to encourage bloom

production. If your soil is light or if your dahlias stay rooted all

year, feed them with a low-nitrogen fertilizer when the first flower

buds appear.

When you pick blooming flowers, cut them in the early morning or

evening and immediately place the stems in 2 to 3 inches of hot water

and let the stems stand in the cooling water overnight.

Dahlias come in every color except true blue. There are bright

varieties, pastels and a variety of whites. Some of my favorites

include the new decorative form dahlia called Cafe au Lait. Cafe au

Lait is a dinner-plate variety and has the subtle coloring of mocha

combined with pink. The color and size are impressive.

The Eveline dahlias are ivory with lilac centers. These white

beauties are ball form dahlias and have long stems that are excellent

for cutting. Dahlia Trudy’s Favorite has a 4-inch, soft yellow flower

with a deeper salmon center. With our coastline location, you can

leave the dahlia roots in the ground year round, but if you prefer to

dig them up, divide them and store them for next season. Cut the

stalks 4 inches from the ground when the last bloom cycle is through.

Dig a wide circle around the plant so you don’t damage the tubers.

Carefully pry up the root clump and shake off the loose soil. Let the

clumps dry in the sun for several hours. After the roots are dry, you

can either divide the clumps with a sharp knife, leaving an inch of

stalk attached to each section, or leave the clumps intact and divide

them two weeks before planting next March.

Either way, place the roots in dry sand and store them in a dark,

dry environment. Two weeks before planting, put the tubers in moist

sand to plump them up and encourage sprouting.

This native from Mexico and Guatemala will work miracles in your

summer garden or create beautiful potted displays. Check out the

local nursery or take an online stroll through the White Flower Farm

at https://www.white flowerfarm.com.

* KAREN WIGHT is a Newport Beach resident. Her column runs

Thursdays.