Scientific Name
Manfreda undulata 'Cherry Chocolate Chip'
Common Name(s)
Cherry Chocolate Chip Manfreda
Scientific Classification
Family: Asparagaceae
Subfamily: Agavoideae
Genus: Manfreda
Origin
Manfreda undulata 'Cherry Chocolate Chip' is a cultivar of Manfreda undulata.
Description
Manfreda undulata 'Cherry Chocolate Chip' is a low-growing plant that forms slowly offsetting rosettes of dusty green, dramatically ruffled leaves with large, liver-purple spots and thin, creamy white margins. The rosettes can grow up to 1 foot (30 cm) tall and 4 feet (1.2 m) in diameter. The spots that appear in the margins are brilliant cherry red.
When the rosette reaches maturity, it is topped with a fascinating flower spike bearing spidery flowers.
How to Grow and Care for Manfreda undulata 'Cherry Chocolate Chip'
Hardiness: USDA hardiness zone 7b to 9b: from 5°F (-15°C) to 30°F (-1.1°C).
Manfreda is a tender perennial or "temperennial" succulent plant that grows best in full sun. Plant in well-drained, dry to average soil in containers just slightly wider than the width of the rosette or plant directly in the ground. Since the plant has a rather large root system, the container should be at least 12 inches (30 cm) deep. Manfreda is a slower grower, so it will not quickly overtake the space allotted in the landscape.
In summer, when the plants are actively growing, they appreciate a bit of supplemental watering and half-strength fertilizer. During winter, the plants should be allowed to dry and stored in a cold room at 48°F (9°C). Plants are watered only enough to keep the foliage from shriveling.
Manfredas are propagated by offsets and fresh seeds. Fresh seeds germinate in 7 to 21 days at 68°F to 72°F (19°C to 22°C).
See more at How to Grow and Care for Manfreda.
Links
- Back to genus Manfreda
- Succupedia: Browse succulents by Scientific Name, Common Name, Genus, Family, USDA Hardiness Zone, Origin, or cacti by Genus
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