Dina Kingsnorth-Baird and Neil Kingsnorth specialise in garden design and eco training in Warrington and the surrounding area

EARLY spring is when we are reminded of the beauty and power of the humble bulb.

Snowdrops represent the beginning-of-the-end of winter and reassure us of life’s forthcoming return to rich abundance.

Crocus, daffodils and tulips famously follow in turn soon after and our gardens awaken with them.

Crocus and snowdrops in particular are a great boost to early bees and other pollinators and requiring very little care, they are a no-brainer for any nature-friendly garden.

These are the ‘A-list celebrities’ of the bulb world, alongside the summer stars like begonia, dahlia and lily.

But in a garden that’s trying to serve you and the planet as fully as possible it’s good to look to get as much out of any plant as you can. We expect any plant to do at least two jobs in a garden – plants that are beautiful can also feed the soil, support pollinators or repel pests for example.

One of our firm favourite jobs for any plant is that you can eat it. And the good news is there are a few common garden bulbs and tubers typically planted for their beauty, that we can enjoy on our plates too.

Here’s a taste of showy bulbs and tubers that are surprisingly edible too:

  • Day Lily (Hemerocallis spp) – the flowers of this garden stunner are a common sight in East-Asian supermarkets. Eat the flowers when in full show, as flower buds or even when they’ve wilted. Great in stir-fries, battered or for a dramatic crunch in a salad. Try hemerocallis ‘happy returns’, ‘lemon lollipop’ and ‘stella d’oro’
  • Dahlia (Dahlia spp) – these were grown for food by the Aztecs and first introduced here as a root vegetable, not for looks. Producing remarkably showy (edible) flowers, you can also eat their large, yam-like tubers. Try deli-dahlias for the best edibles, including ’fantastic’ and ‘buga munchen’
  • Ornamental alliums (Allium spp) – we have come to separate edible alliums (garlic and onion for example) from alliums for show, but in fact you can eat most alliums. The leaves and flowers are edible. Some taste better than others of course. James Wong recommends allium cernuum and allium roseum. That said, chives are certainly worthy of a place among the flowers to
  • Hosta (Hosta spp) – common in many a garden and happy in the shade, hosta is grown around the world as a vegetable, with many species well worth tucking in to. Cut around a third of the young shoots now – in April – and enjoy them steamed or in stir fries. Leave the remaining shoots so you can enjoy their show later in the year. Try hosta crispula, longipes, montana, undulata and plantaginea.

There is still time to buy many of these from good organic nurseries, start planting and enjoy a show of edible wonder this year.