How to make a Bulb Lasagne


In a bulb lasagne, pots are planted up with alternate layers of bulbs and compost. The biggest and latest flowering bulbs go in first, with layers of earlier flowering bulbs on top. Two layers of bulbs will give you a beautiful spring display, but if you’re feeling daring you can even go for three.

The first step in making your bulb lasagne is to put a couple of crocks (bits of broken pot are best if you have them) at the bottom of the pot. These will stop the drainage holes blocking up with compost, and keep your pots well drained.

The lowest layer of bulbs can be planted up to 30cm (12 in) deep, so fill the pot with compost up to this level. Then place your first layer of bulbs on the compost, about 2-3cm (1-1.5in) apart, roots pointing down and growing tips upwards. (If you can’t tell which end of the bulb is which, plant them on their sides and don’t worry – they’ll work it out for themselves.)

Once the first layer of bulbs is in the pot, add a couple of inches of compost and then put in the second layer, covered by a layer of compost. For three layers of bulbs, repeat the process again.

To give your pots some colour while you’re waiting for the first bulbs to flower, plant winter bedding in the top layer of compost – violas and cyclamens are perfect for this. As the bulbs start to grow, they’ll find their own way around the bulbs above them and through the bedding.

Tasty combinations to try:

Cheerful yellow and white mix:
Top layer: Crocus ‘Ard Schenk’ – white flowers in late winter and early spring
Middle layer: Narcissus ‘Tete a Tete’ – golden yellow flowers in mid-spring
Bottom layer: Tulip ‘Mount Tacoma’ – creamy white flowers in late spring.

Soft pink and blue mix:
Top layer: Iris reticulata ‘Blue Note’ – deep purple-blue flowers in late winter and early spring.
Middle layer: Narcissus Thalia – pure white scented daffodils in mid-spring
Bottom layer: Tulip ‘Shirley’ – delicate pink flowers in late spring.