Echeveria nodulosa’Maruba Benitsukasa ' is a beautiful , unambiguously shape cultivar .

Echeveria nodulosa’Maruba Benitsukasa '

Echeveria ' Benitsukasa ' , Echeveria ' Maruba Benitsukasa '

Echeveria nodulosa ‘Maruba Benitsukasa’

Private collection, Manila, Philippines. Photo by Argie Salango. Used with permission. All rights reserved.

Family : CrassulaceaeSubfamily : SempervivoideaeTribe : SedeaeGenus : Echeveria

The cultivar name " Maruba Benitsukasa " is a transliteration of four Nipponese characters : " maru , " mean " round ; " " ba , " meaning " leafage ; " beni , " meaning " cerise ; " and " tsukasa , " meaning " high course or valuable . "

Echeveria nodulosa’Maruba Benitsukasa ' is a JapanisecultivarofEcheveria nodulosa .

Echeveria nodulosa ‘Maruba Benitsukasa’

Private collection, Vista, California, United States. Photo by Rachel Kuypers (This Doesn’t Succulent). Used with permission. All rights reserved.

Echeveria nodulosa’Maruba Benitsukasa ' is an eye - catching succulent with branched staunch bearingrosettesof colourful , occasionallycarunculateleaves . The rosette usually grow about 3.2 inches ( 8 cm ) in diameter . They are smaller and more compact than the rosette ofEcheveria nodulosa . The leaves are dull Malus pumila greenish and ornamented with purplish - crimson perimeter and markings . They become purplish - red in full sun . The colors of the leaves deviate depending on the time of year and turn stipulation .

During spring or summer , Echeveria nodulosa’Maruba Benitsukasa ' produce erect , unbranched stalks of Melville Bell - shape , rose - red flowers with yellow point ofpetals . The flower stalk can grow up to 12 inches ( 30 atomic number 96 ) marvelous .

Light : Echeveria nodulosa ' Maruba Benitsukasa '   requires full sun to partial ghost for optimal ontogeny . Therefore , localize it near the brightest window in your home . If you move the works outside in spring , bit by bit avoid exposure to acute afternoon Sunday .

Echeveria nodulosa ‘Maruba Benitsukasa’

Private collection, Vista, California, United States. Photo by Rachel Kuypers (This Doesn’t Succulent). Used with permission. All rights reserved.

grease : Having soil that drain quickly is most important for rise a healthy succulent . While many agriculturist prefer tocreate their own territory mix , commercial soil for succulents will work very well .

Temperature : High temperature are not a problem as long as there is heap of saucy air , butEcheveria nodulosa’Maruba Benitsukasa '   is a supply ship succulent and must be contribute indoors if there is a risk of freezing temperatures . It grows upright inUSDA Plant Hardiness Zones10a to 11b , with average minimum wintertime temperature ranging from 30 to 50 ° F ( -1.1 to 10 ° C ) .

lachrymation : This works prefers the " soak and dry " method during the grow season . body of water deeply and countenance the soil wholly dry out out before tearing again . Water meagrely during the winter , only enough to keep the plant life from shrink . Above all , if you have a dish aerial under the bay window , do not blank out to empty the extra water .

Echeveria nodulosa ‘Maruba Benitsukasa’

Private collection, Manila, Philippines. Photo by Argie Salango. Used with permission. All rights reserved.

fertilise : Although it can turn well without fertiliser , Echeveria nodulosa’Maruba Benitsukasa '   may do good from spare nutrients . Feed only during the growing time of year and use a water - soluble fertilizer diluted to half the recommended strength .

Repotting : If develop this plant in a container , repot as require in leaping or former summer , but ensure the territory is ironical before you start . Also , always expend a container with drain holes .

generation : Echeveria nodulosa’Maruba Benitsukasa ' can be propagated by leave or offsets , with the best metre being spring .

teach more atHow to Grow and Care for Echeveria .

Echeveria nodulosa’Maruba Benitsukasa ' has no toxic effects reported . However , although it is safe for growing around children andpets , it is not advisable to eat it .

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