Hyacinthus Blue Eyes - Garden Hyacinth

The Hyacinthus orientalis 'Blue Eyes' is a recently developed hybrid hyacinth, distinctive for its very light blue colour. Its dense spike is composed of small star-shaped flowers that appear frosted, with a mixture of white and a hint of light ultramarine blue, creating a beautiful pastel and nuanced shade that was missing from this superb bulbous plant with its enchanting fragrance. It can be equally well-suited for the garden, in fertile and moist but well-drained soil, or in a pot for winter flowering indoors. Outdoors, it blooms in the middle of the hyacinth season, in March-April.

Although the Oriental Hyacinth is no longer widely cultivated, this species native to the Middle East and Mediterranean regions has given rise to countless highly appreciated cultivars in gardens for their delightful spring flowering, or in floristry for their forcing ability. This botanical species can be found naturalised in parts of Europe.

The 'Blue Eyes' hyacinth belongs to the family of hyacinthaceae, or asparagaceae. It has a large oval bulb and forms a clump of vibrant shiny green ribbon-like leaves from spring onwards. From March to April, a robust floral stem, 20 cm (8in) long, emerges, bearing numerous star-shaped flowers, tightly packed together, diaphanous, with a thick and translucent substance, white-blue with a slightly darker heart, and a sweet scent. The foliage is deciduous in summer; it reappears in late winter.

Among early flowering plants, the hyacinth is one of the few bulbs with large flowers. Reserve a prominent place for it in the garden, not far from the entrance of the house, to enjoy its fragrance with each passing. It will bring spectacular splashes of colour to your flower beds. Hyacinths can easily be combined with other early bulbs such as Chionodoxas, hybrid crocuses, or early flowering Tulipa humilis. Their flowers are edible, raw or cooked, and have a slightly mucilaginous texture. Depending on preference, they can be candied or added to fruit salads. In the past, they were considered a delicacy.