Manfreda undulata 'Cherry Chocolate Chip'
Cherry Chocolate Chip Manfreda
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 grow up to 1 foot (30 cm) tall and up to 4 feet (1.2 m) in diameter. The spots that appear in the margins are brilliant cherry red. When the rosette reaches mature size, it is topped with a fascinating, up to 3 feet (90 cm) tall flower spike with spidery flowers.
USDA hardiness zone 7b to 9b: from 5 °F (−15 °C) to 30 °F (−1.1 °C).
How to Grow and Care
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 the winter months, 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 the removal of offsets and from fresh seed. Fresh seeds germinate in 7 to 21 days at 68 to 72 °F (19 to 22 °C).
See more at How to Grow and Care for Manfreda.
This succulent is a cultivar of Manfreda undulata.
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