Chocolate Flower Seeds

20 Seeds 

Berlandiera lyrata (Chocolate Flower), also called chocolate daisy or greeneyes, is a short‑lived perennial (often grown as a perennial in warmer climates or as a biennial/annual where winters are colder) native to the southwestern United States and northern Mexico. Valued for its daisy‑like yellow blooms that emit a strong chocolate‑or‑cocoa scent, it’s a favorite for rock gardens, xeric borders, and pollinator patches.

Plant Chocolate Flower in full sun for best flowering and scent; it tolerates light afternoon shade but performs poorly in heavy shade. It prefers well‑drained, gritty or sandy soils with low to average fertility and is drought‑tolerant once established. Avoid rich, moisture‑retentive soils—excellent drainage is key to prevent crown rot.

Start seeds on the surface of a moist, well‑draining mix because they need light to germinate. They may be started indoors 4–6 weeks before the last frost or direct‑sown after soils warm; germination typically takes 7–21 days at warm room temperatures. Cold stratification is not required. Transplants and seedlings appreciate good airflow and moderate watering until established.

Plants generally reach 12–24 inches (30–60 cm) tall with a similar spread—space plants about 12–18 inches apart to allow airflow and room for clump expansion. Hardy roughly in USDA zones 6–9 (zones may vary by microclimate), Chocolate Flower attracts bees, butterflies, and other beneficial insects and makes a charming, lightly fragrant cut flower for short‑term arrangements. It’s not widely used for drying or pressing, but its unique scent and long bloom period make it a valuable addition to low‑water and native plant gardens.