Bar Bossa Champagne Celosia is a stunning crested celosia that produces velvety, intricately ruffled flower heads in champagne tones from summer through fall. Growing 30 to 48 inches tall with a compact 12 to 18 inch spread, this cultivar reaches full bloom in 84 to 98 days from seed and thrives in full sun with moderate water. The flowers attract pollinators throughout the season, and the edible blooms add an unexpected gourmet touch to both gardens and plates.
Full Sun
Moderate
10-11
48in H x 18in W
—
High
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The champagne-colored crested heads of this celosia are genuinely eye-catching in the garden, with a delicate, brain-like texture that feels almost too ornate to be real. It's tall enough to create structure in beds and borders yet stays narrow enough to tuck into containers or tight spaces. The long bloom window from June through November means you'll have color when many other plants are fading, and the edible flowers bridge the line between ornamental garden and culinary creativity.
Bar Bossa Champagne is grown primarily as an ornamental flower, with the champagne-toned crested blooms serving as striking focal points in cut flower arrangements and garden displays. The edible flowers can be used as garnish or incorporated into salads and floral arrangements for a refined, delicate accent.
No timeline data available yet for this variety.
Sow indoors 6 weeks before your last frost date. Sow seeds on the surface or barely cover them with light vermiculite. Keep soil at 68 to 78°F until germination, which takes 8 to 14 days, then move seedlings to a cooler location at 65°F. Grow in roomy cell-packs rather than tight containers to prevent rootbound seedlings and premature flowering before transplanting.
Transplant seedlings outdoors after the last frost date once soil has warmed. Space plants 12 inches apart to accommodate their mature 12 to 18 inch width.
Sow seeds directly outdoors about two weeks after your last frost date for later blooms in long growing seasons.
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