Description
In bud, like a gob-stopper, in flower like a mini sea anemone, the Perch Hill team divided on this new hybridised species tulip. Not looking much like any tulip we’ve ever seen, I absolutely loved it, growing as a living table centre pot- filler and it flowered from March to May. This is also perfect for a window box or smaller doorstep pots for loveliness all spring.
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.
Care Tips
After flowering leave the foliage to die back naturally if you want to reuse the bulbs.