How to prune dinnerplate dahlia 'café au lait'

Pinch tips in late spring; deadhead and disbud throughout summer. Pinch the central growing tip above the third set of leaves to force branching. During bloom, snap off lateral buds beside each terminal bud and remove spent flowers promptly at the stem base.

Weekly disbudding and deadheading throughout the growing season. Dinnerplate Dahlia 'Café au Lait' requires consistent deadheading and disbudding to produce its signature large blooms. Pinch the growing tip when plants are about 12 inches tall to encourage branching. Remove side buds flanking each main bud so energy concentrates into one large flower per stem.

Pinch the central growing tip above the third set of leaves to force branching. During bloom, snap off lateral buds beside each terminal bud and remove spent flowers promptly at the stem base.