Scientific: Berlandiera lyrata
Common: chocolate flower, chocolate scented daisy
Family: Asteraceae
Origin: Upper semi-arid elevations of the Southwest United States

Pronounciation: Ber-lan-de-AIR-a LY-ra-ta

Hardiness zones
USDA 4-11

Landscape Use: Mixed flower garden, border, accent, mesic gardens themes in arid and semi-arid climates.

Form & Character: Herbaceous perennial, bright, festive, airy and strong-smelling (in a good way).

Growth Habit: Slow to moderate, basal clumping when vegetative sending flower stalks to 2 feet tall.

Foliage/Texture: Basally clumping, glacous, pinntified to 5 inches long; medium fine texture.

Flowers & Fruits: Brilliant yellow flowers, petals characteristic of the Asteraceae (daisy) family, flowers about 2 inches in diameter. Undersides of flower petals are streaked with chocolate brown; fruit structures consist of hardened brown sepals serving up fruit like plates of food, ornamental also.

Seasonal Color: Flowering in April in Phoenix. Some sources state that chocolate flower is a night bloomer, but this is not the case in Phoenix.

Temperature: Tolerant of all but the highest summer heat in Phoenix, in other colder climates will freeze to ground during winter.

Light: Partial shade to full sun, no intense western exposures.

Soil: Tolerant of some alkalinity.

Watering: Infrequent, but regular water in Phoenix.

Pruning: None, except to rarely spent fruiting stalks.

Propagation: Seed

Disease and pests: None

Additional comments: Chocolate flower really does have flowers that intensely smell like chocolate. This aromatic herb is a great addition to many informal garden situations. Fruit pods are used in dry flower arrangements.