My home is decorated with gorgeous, bright, and colorful dahlia blooms.
I hope you saw the dahlia photos on my Instagram page @MarthaStewart48. All the dahlias were grown in a large garden bed behind my main greenhouse not far from my berry bushes. This year, I designated the space just for dahlias - those colorful, spiky flowers that bloom from midsummer right through the first frost. The flowers range from small to giant dinner-plate size. Many of our dahlia tubers are from Swan Island Dahlias in Oregon, a family owned business and the largest and leading dahlia grower in the United States. Others are from Floret, a family farm and floral design studio in the State of Washington.
Enjoy these photos.
This year, I wanted to plant lots and lots of dahlias, so I chose a larger garden bed behind my greenhouse. It gets great sun, and dahlias grow more blooms with six to eight hours of direct sunlight. And because this spot is surrounded by taller trees on one side, and the greenhouse on another, it is protected from strong winds.
I am so pleased with how these dahlias are growing. Dahlias thrive in rich, well-drained soil with a pH level of 6.5 to 7.0 and slightly acidic.
Dahlias are classified according to flower shape and petal arrangement. The plants are borne from tubers. Here in New York, by the end of August, the flowers start to burst open with such beautiful blooms just as others have sadly past their prime.
Native to Mexico and Central America, dahlias produce an abundance of wonderful flowers throughout early summer and again in late summer until the first frost.
Dahlias are often grown for their long-lasting cut flowers. There are about 30 species of dahlias and more than 20-thousand cultivars.
This dahlia is named ‘Bashful’ with its dark burgundy petals, hot pink tips, and golden stamens in the center of the flower. The three-inch flower blooms on a plant that grows to two-and-a-half feet by the end of the season. This is a great dahlia for bedding, containers, and cut flowers.
Dahlia ‘Ryan C’ is a rich purple with white tips, and four to six inch blooms. It’s great for use in floral design and bouquets. In bi-color varieties, some blooms my present as bi-color and some may be solid purple.
When deciding where to plant dahlias, look for an area that is in full sun to part shade. This eight-petal dahlia is white, speckled and striped with dark pink, and with a yellow center.
This cactus dahlia is called ‘Karma Red Corona’ with brilliant, scarlet red flowers. It was bred as a cut flower, and like other Karma dahlias, the plants are compact with dark green foliage, long stems and a high bud count. The quilled petals add extra texture and volume.
‘Park Princess’ is another cactus type. The tightly rolled petals vary in color from pale pink to rich, vibrant pink, depending on the temperature and moisture. It is a prolific re-bloomer and an excellent cut flower.
From the side, many dahlia petals grow all around the flower head giving it a very full appearance.
Pompon dahlias yield masses of intricate, fully double blooms measuring up to two-and-a-half inches across. This one is a beautiful dark salmon color.
Most dahlias have mid- to dark green leaves that are pinnate, segmented, and toothed or cut.
This dahlia is simply all white with a yellow center – a lovely and perfectly formed bloom.
And here is one in dark burgundy. Dahlias come in almost every color except true blue.
These dahlias are a special mix of white and soft lavender. The flowers are upward-facing and borne on long, strong stems.
To prevent wilting, cut only in the early morning or late afternoon. And only cut them after they open to mature size – dahlias will not open after cutting.
Here’s another arrangement on my servery counter – the color combination of yellow, white and pink looks so pretty in this glass vase. Always strip off all leaves that would be below the water line in the vase. This is true for all flower arrangements, not just dahlias. When leaves stay underwater, they decay and release bacteria that shorten the vase life of the flowers. And change the water daily so they look fresh and last longer.
This arrangement sits on a coffee table tray in my new sitting room where I often join Zoom business meetings and appearances. At the end of the growing season, dig and store dahlia tubers for the winter to replant next year. If you don’t already, I hope this inspires you to grow your own dahlias. What are your favorite varieties? Share them in the comments below.
As many of you know, I currently share my farm with three wonderful cats - Empress Tang, Princess Peony, and Blackie. They're all very special to me and are such loving companions. As part of their care, I grow, harvest, and dry catnip for them every year. Catnip is a member of the mint family, it’s a perennial herb, and cats love the smell of the essential oil in the plants' stems and leaves. Catnip is very easy to maintain, and fortunately, it is not addictive and is completely harmless.
Enjoy these photos.
I grow catnip in a few different areas around the farm including one side of the winding pergola. It is an aggressive herb, so it spreads very quickly. I also have catnip growing beneath my lilacs and in my herb garden.
Catnip is a flowering herbaceous perennial in the mint family called Labiatae or Lamiaceae. The Labiatae family has 236 genera and more than 7000 species. It thrives in well-drained soil and in full sun to part shade and blooms from May to September.
When harvesting, cut the entire stem where the plant meets the soil. By cutting it completely down, rather than just removing a portion, it will regrow much quicker. Catnip can be harvested at any time during the growing season; however, when the plant is flowering the oils, which are really what cats crave, are at their peak.
The botanical name for catnip is Nepeta cataria. The name Nepeta is believed to have come from the town of Nepete in Italy, and Cataria is thought to have come from the Latin word for cat.
Catnip has jagged, heart-shaped leaves and thick stems that are both covered in fuzzy hairs. Catnip flowers bloom in large clusters at the tops of the plants.
Blackie loves rolling in the growing catnip. About 50-percent of cats find it alluring, while the other 50-percent don’t react to catnip at all. And domestic cats are not the only felines who are sensitive to catnip. Lions and tigers love it too. The active ingredient in catnip is an essential oil called nepetalactone. It’s thought that nepetalactone mimics feline “happy” pheromones and stimulates the receptors in the brain that respond to those pheromones. When eaten, catnip seems to have the opposite effect – cats may become very mellow.
Here is Empress Tang in the Winter House. When she is not resting in one of her favorite beds, she can sometimes be found wandering through the rooms on the first and second floors.
Princess Peony loves lounging in the basement, or spending time watching the canaries in their cage on the porch.
Once the catnip is harvested, it is brought to a roomy location, where it can be spread out to dry for several weeks.
Here is the catnip in one of the empty hoop houses after it has had time to dry evenly.
Once a year, we collect a bin full of catnip. Here, Carlos puts down an old sheet to collect the catnip and prepare it for the cats.
When catnip is thoroughly dried, its rough texture is harsh to handle. Carlos carefully places some catnip onto the sheet.
Here’s a closeup of the dried catnip. Catnip is indigenous to Europe, Africa, and Asia and is now naturalized throughout the United States.
Then Carlos places another old sheet on top of the catnip. If handling a smaller batch of catnip, one flat sheet folded in half is sufficient.
Carlos steps on the sheet to crumble the leaves and flowers off the stems. He does this a few times until everything is crushed into small pieces.
Carlos uncovers the fragrant catnip.
And then picks all the stems that have now separated from the leaves and flowers.
Catnip is not just for cats. It’s been grown in medicinal gardens for centuries for its sedative effect on humans. Made into a tea, catnip has calming properties similar to chamomile. Catnip may also be recommended by herbalists for relief of ailments including migraines and indigestion.
The catnip is transferred into an airtight container. Catnip should be stored this way to keep all moisture out, which will draw the potency out of the herb. Dried catnip will last for several months, at a minimum, before the smell in the oils begins to fade.
Here’s Blackie waiting patiently by the head house door – perhaps waiting for an afternoon catnip treat.
I am so excited about this book - it includes 125 delectable cake recipes for all occasions, featuring exceptional flavors, must-try designs and my favorite and most dependable baking techniques. In this how-to guide, I offer my tried-and-true tips for making tiers and tortes, batters and buttercreams, sheet cakes and chiffons - from everyday favorites to stunning showstoppers, plus an entire chapter on cupcakes!
I know you will love this book as much as I do. Enjoy these photos, and be sure to pre-order a copy today! It's in bookstores October 13th!
This is my 97th book. And I assure you, you’ll want to make each and every one of the cakes in “Cake Perfection.” We worked very hard to make this book different from all the rest. It’s filled with stunning photographs, great ideas, and helpful baking techniques for making beautiful and flavorful cakes. (Photo by Lennart Weibull)
This is our mouthwatering Mile-High Salted-Caramel Chocolate Cake. This one is for chocolate lovers – it is made with rich salted caramel, layers of chocolate cake, and dark chocolate frosting. (Photo by Johnny Miller)
This Pistachio Cardamom Bundt Cake can be made any day of the week – fragrant and flavorful, this bundt cake is decorated with Sicilian pistachios and dried rose petals. And in my book, I provide the easiest solution for getting a bundt pan out in one piece. (Photo by Lennart Weibull)
It’s hard to resist our Berry Layer Cake – look at all the gorgeous deep colors of the blueberries, black raspberries, blackberries, and varying shades of burgundy frosting. This recipe packs fresh fruits in the dough and sweet black raspberry jam into the meringue buttercream. (Photo by Mike Krautter)
Also in this book – Orange Curd Cupcakes. These cupcakes are filled with delicious citrus flavor. They’re made using zest in the batter, curd in the filling and fresh slices of fruit on top. (Photo by Mike Krautter)
And here’s another fruity dessert – our Nectarine Skillet Cake. It’s so easy to make and the stone fruit nectarine slices formed in concentric circles mimic the beautiful petals of a rose. (Photo by Lennart Weibull)
This book is divided by type with this Chocolate Zucchini Cake in our sheet cake chapter. It’s a deliciously moist cake you can bake ahead. To make it even more special – use candied zucchini blossoms to decorate the top. (Photo by Lennart Weibull)
Our Sprinkle Cake is a big favorite in our Celebration Cakes section. No birthday party should be without one – complete with three cake layers and homemade “confetti” sprinkled inside and out. (Photo by Lennart Weibull)
And yes, my book even includes this fancy Strawberry Ombre Cake with Rose-Gold Leaf. It’s made with five different shades of vanilla cake and then layered with strawberry jam and buttercream frosting. (Photo by Lennart Weibull)
These Chocolate Stout Cupcakes are a fun treat for any occasion. They combine dark stout beer with the popular salty snack – pretzels, and topped with a thick cream cheese frosting. (Photo by Lennart Weibull)
I call this our Faux-Stone Cake. It tops our Show Cakes chapter with its gorgeous glaze in various shades of blue. My special tip – chill the cake for at least two hours before glazing to help set the pattern. So pre-order your copy of “Martha Stewart’s Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning” right now. You can pre-order several to get started on your holiday gift list. This book is a must-have for anyone who enjoys baking and eating delicious and beautiful homemade cakes. You’ll use it time and time again! (Photo by Lennart Weibull)
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