Stunning class of dynamic flowers in an almost endless array of colors, shapes and sizes, ranging from “Dinner_Plate” to tiny BB pompoms. Dahlias are originally from Mexico, and after short-lived trials as a competitor for the potato, they languished until rediscovered in the 19th century and greatly promoted by the Empress Josephine, wife of Napoleon. Flowers should arrive crisp and fully turgid. Inspect for signs of wilting and shattering, Handle Dahlias at all times with a lot of care because as well as the flowers being delicate, the stems are hollow and somewhat brittle. Remove lower leaves and cut crisply at an angle using a sharp utensil. The flowers should be hydrated in a low sugar holding solution. Dahlias release a lot of bacteria and tissue into the water so it is recommended that water be changed every day, and must be changed and re-cut every other day.