Description
There is no orange tulip like this – proper vermilion, pretty much the colour of Heinz tomato soup and one of my favourite colours for contrast in the whole world. Beautiful with purple, fantastic with acid-green, spectacular with brilliant pink, and knock-out with crimson, we’re planting more and more of this in the Oast Garden for flowering this spring.
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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.
