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Dahlias: Beautiful Addition to your Food Forest or Edible Landscape
Dahlias were brought to Europe from Mexico in the 16th Century, as an alternative to the potato. Their roots are closely related to Jerusalem artichokes and can be eaten either cooked or raw. Once you get up the gumption to eat them, they taste really familiar. They're like a cross between carrot, celery, and potatoes.
Dahlia flowers are used to enhance the flavor and visual appeal of foods from salads to desserts, from appetizer trays to wedding cakes and punches. The sharp, spicy tang of petals punches up the flavor of lettuces in a salad, and the whole flowers, whose substantial texture means they last well and whose wide range of colors lends itself to table decor, are often used to float in beverages and to decorate cakes.