Description
One of my top favourite new discoveries in the tulip trial fields in Holland last spring – tall, chunky-stemmed, stately and beautiful.
I used to pass by the fringed varieties but no longer – I've planted groves of this in the oast garden at Perch Hill.
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Tulip petals are all edible. We scatter them over salad and use some petals dipped in tempura batter and served with a spring garden Frito Misto. Tulip 'White Valley' is a favourite for this.
Care Tips
After flowering leave the foliage to die back naturally if you want to reuse the bulbs.