Cooking up a bulb lasagna
IF you are looking to create an impact in a small space, a ‘bulb lasagna’ is one of the simplest and most effective ways to go.
Just as the world-famous Italian dish is made up of layers of mince, pasta and cheese, so the garden version is constructed using different bulb plants.
Start with the largest at the bottom and work up until the smallest bulbs, or the ones that flower last, are on the top, each planting separated by a layer of compost 1-2in (2-5cm) thick.
You can use different versions of the same species or mix up different varieties with staggered flowering times and different heights to create a succession of colour that should last for months.
Don’t worry about the layers ‘colliding’ as they grow. Emerging shoots will simply bend around the bulbs above them if necessary.
A good combination, starting from the bottom, is yellow daffs, tulips, Iris reticulata and ‘St Brigid Mix’ anemones. The daffodils start the show in January, followed by the irises in February/March, the tulips in April/May and the anemones in June. So six months of colour in one pot – a lot of colour with a little effort!