Dahlia

Dahlia coccinea, D. pinnata

root · prebiotic · flower

Inulin-rich tubers, eaten by the Aztecs, tasting somewhere between celeriac and radish; the petals are edible too.

Origin

Mexico

Where to find it

Mexico's national flower since 1963, it is hardly eaten there any more; in Europe, a few curious gardeners taste their own tubers.

Season (United States)

September to November

Preparation

The tubers are peeled and cooked for about twenty minutes; the petals are eaten raw. Only tubers selected for the table, or from your own untreated garden: those sold in garden centers often are treated.

Molecules

Fructans (inulin, FOS)In small amounts, not counted Insoluble fibers

Did you know?

The dahlia came to Europe as a vegetable at the end of the 18th century, and only caught on as a flower.