Tulips leaves are widely straplike and may clasp around the stem. They can vary in texture, being either glabrous (smooth) or glaucous (having a bluish-grey or green waxy coating). Some leaves exhibit undulate (wavy) or crispate (curled or wrinkled) edges. Typically, they are elongated and can range up to 24 inches (60 cm) in length. The color is usually a vibrant green, making the leaves distinct in appearance and essential for identification.

Tulips flowers are typically solitary and erect, ranging from campanulate (bell-shaped) to cup-shaped forms, varying greatly in color and shape like cup, bowl, or star, depending on the cultivar or species. They feature six free tepals arranged in two whorls, which are often blotched. Anthers are predominantly black, although yellow variations occur. Blooming periods vary, typically occurring in spring. Sizes can vary, with blooms often reaching up to 3 inches (7.5 cm) in diameter. They usually emit a light fragrance.

The stem of tulips is erect and robust, typically reaching up to 24 inches (60 cm) in height. It is smooth and cylindrical, with a bright green coloration. The stem is unbranched and somewhat succulent, with a thick, fleshy texture which helps to store water. Leaves clasp the stem, creating a sturdy structure, and there are no thorns or spines. Overall, the stem is well-adapted for supporting the plant’s upright growth.

The fruit of tulips is a leathery capsule, varying in shape from ellipsoid to almost spherical, and conspicuously three-angled. When it reaches maturity, it opens via loculicidal dehiscence—a mode where each of the three angles splits down the middle, releasing the contents. Inside, a multitude of flattened seeds are arranged in double rows within each chamber, or locule, of the capsule. These seeds are numerous and are the means by which tulips propagates. The color of the fruit typically corresponds with maturity, often drying to a brownish hue as it prepares to disperse seeds.