Manfreda undulata 'Mint Chocolate Chip'
Mint Chocolate Chip Manfreda
Manfreda 'Mint Chocolate Chip'
Manfreda undulata 'Mint Chocolate Chip' is a unique-looking succulent that forms a solitary rosette of long silvery-blue-green leaves with near-black spots and undulated margins enhanced by a fine white line. The rosette grows up to 1 foot (30 cm) tall and 4 feet (1.2 m) in diameter. Leaves are fleshy but not as rigid as Agave. The spotting is present on both the fronts and backsides of the leaves and contrasts beautifully with the lighter-colored leaves. Compared to Manfreda undulata 'Chocolate Chips', this cultivar has wider leaves, darker spotting, and more silvery-blue leaves. When the rosette reaches mature size, after several years, in late spring or early summer is topped with fascinating, up to 3 feet (90 cm) tall spikes with spidery burgundy flowers.
USDA hardiness zones 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 rare cultivar of Manfreda undulata.
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