Butterfly Daffodil Sorbet

The white petals are overlaid with a swirl of cream, yellow and orange. The colouring is even and almost forms a star with straight lines radiating from the central point. Daffodil ‘Sorbet’ is a striking flower that opens mid to late season.

Frivolous flamboyance! Butterfly Daffodils have elaborate flowers, they are made so the corona, cup or trumpet is split into natural lobes to form a ruffle. They are also known as Split Corona, or Split Cup or Collar Daffodils, but we like the more romantic term, Butterfly Daffodils. Whatever you choose to call them, they look fabulous fluttering in the spring breeze.
Butterfly Daffodils are easy, they like the simple things in life; plenty of sun and a well drained soil. It is this sunny disposition that is appealing to gardeners worldwide. We choose the best varieties for our Australian conditions so you are guaranteed success.
Plant Butterfly Daffodil bulbs three times as deep as the bulb is high with the pointy end up. The depth will protect them from heat and soil erosion, as well as providing strength for the stem. Space your Daffodils 10-20cm apart, more if you are leaving the bulbs in to naturalise.
Once the flowering has finished you can remove the flower stem. Allow the foliage to remain until it has yellowed. The Daffodil foliage gathers energy and nutrients at this time for next year’s blooms. Keep the plants relatively moist during this time, and add a little general purpose fertiliser. Daffodils like Potash and slow release fertiliser brands which are low in nitrogen (this means more flowers and less foliage). They are not heavy feeders.

Supplied as: Bulbs