Growing and Saving the Seed of Chocolate Daisy
Latin name Berlandiera lyrata goes by the common name of chocolate daisy. This is an easy-to-grow native wildflower with darling yellow blooms that smell of hot cocoa, especially strong in the early morning hours. The stamens of the flower are edible and taste faintly of chocolate. This clumping perennial will reach 1-1.5 feet tall, and the plant will slowly grow year after year. A popular border plant best planted en masse. Hardy from USDA zones 2-10. Highly attractive to beneficial insects.
Native to regions of North America, from the northwestern U.S. to Mexico. Its various medicinal uses among Native American communities have been documented.
- Native wildflower
- Great for prairie planting and poor soil areas.
- This perennial can take awhile, from 10-75 days, so patience is a must.
- You can direct sow or start seeds indoors 8-10 weeks before last frost date.
- Sow seeds 1/16th inch (surface) deep and lightly cover.
- Provide full sun to light shade.
- Tolerates poor to average soil as long as its well drained.
- Fairly drought tolerant once well established.
- Mature plants average 18 inches tall and 24 inches across.
- It is a clump-forming perennial that will slowly grow year after year.
- Do not fertilize or place in rich soil as this can stunt growth.
- It is an otherwise care-free perennial that is susceptible to root rot when located in heavy, wet soils.
- Deadhead to encourage continuous blooming.
- Resist the urge to dig and divide the hearty clumps that this perennial forms! The plants have a sensitive tap root and you risk killing the plant!
- Saving seeds is simple. Allow flowers to fade and collect the dried seeds.
- Store in a cool, dark, dry location until replanting time in spring.
- You can cold stratify your saved seeds to increase germination (although this is not necessary).