To my knowledge, all Dahlias are edible. However, none should be eaten if they’ve been treated with systemic pesticides. Peeling the skin is also necessary. Apparently, there are a lot of possible flavors, but I’ll need to contact growers breeding in this area to learn more.
Some varieties do not make massive enough tubers to be worth using as food.
Here’s an excellent article on edible Dahlias. It echoes my warning about consuming too much inulin. It’s not toxic, but can cause various indigestion symptoms, so folks need to try a little at a time. Your gut microbes can digest it just fine! Apparently, as the tubers age, some of the inulin converts to fructose, which is digestible. The inulin issue is also in Jerusalem Artichokes and Yacon. Boiling inulin in an acidic liquid might convert it to fructose, making the dish sweeter. I’ll have to experiment.
