Dahlia Penhill Dark Monarch

The information office of the food council published a recipe for making a Dahlia tuber soup in the winter of 1944/45:

1¼ liter water, 1 kg dahlia tubers, ½ kg onions, salt, pepper substitute.

Peel or scrape the Dahlia tubers very thinly, wash and grate or cut into small pieces. Chop the onions and stew with the finely chopped Dahlia tubers in a little oil for 5 minutes. Add the water and salt and let the soup boil for 30 to 45 minutes or let it cook in the hay cupboard. Season the soup with pepper substitute.

It is well known that tulip bulbs were eaten quite a lot during the famine winter because they were of course more available. But the Dahlia was also a welcome product from the bulb sheds to still the hunger. In the country of origin of the Dahlia, Mexico, the Dahlia was also used a lot by the Aztecs.

Oh yes, I also have to tell something about Penhill Dark Monarch, just like its sister Penhill Watermelon a Dahlia with cheerful flowers. They fit well together, planted in combination is also very beautiful.