Name my Plectranthus, please
seedmoney
9 years ago
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rosemariero
9 years agoseedmoney
9 years agoRelated Discussions
Plectranthus.. which variety?
Comments (27)Hey Moonie. I would HOPE someone would bail me out, otherwise, I'd end up back in the slammer with a much bigger charge..lol..j/k. Moonie, what size are the pots your Plecks are in? They look a little too large. I can't/ID see the leaves. But your Maranta looks fine. Its leaves are nice, big and vividly colored. Moonie. Why would you kill your Maranta? How long have you had the one you posted? Hello Purple. Sorry about your Waffle Plant..they are difficult..Lots of water, just the right amount of sun, and pinching. Purple, I grow Cleome plants..It wasn't False Aralia/Dizygotheca either..The house plant nick-named False Marijuana. Sp?? lol We're not too far from the woods. Teens, 'at least I think it was teens,' grew pot in the woods.. The police found the plants, and destroyed them.. I bet the 'farmers' were suprised finding nothing but ashes. lol. Crime isn't high here, but every so often, things happen. But, guess it's the same everywhere. Yesterday, my 3 Plecs got a shower..they're still in the tub, lol. 3 different species..One has tiny-tiny leaves, a second variegated/fuzzy, the third smooth. There's a Plec that grows upright..when mature, it grows tree-like and the main truck thickens. I forgot its species name, but a nursery, Garden World, used to sell it. I haven't been to Garden World for ages, so I don't know if it's still available. But it was a beautiful plant. Toni...See MoreBeginner's questions about Swedish Ivy and other Plectranthus
Comments (10)When pinching plants to maximize foliage density and/or promote lots of branches, it's a pretty safe bet that if you allow the branches or vines to extend to 4 or more leaves before cutting the branch back to 2 leaves, there is little chance of die-back. New branches should grow from both remaining leaf axils, doubling the number of branches with each pinching operation. You need to be careful with rooting hormone. There are several synthetic forms of auxin (rooting hormones are synthetic forms of this hormone/growth regulator) that act as defoliants if used excessively. The infamous agent orange defoliant used during the Viet Nam war was simply synthetic auxin. The broad leaf herbicides like Weed-b-gone are also man-made forms of auxin. A 30 second dip in a 10% solution of unscented household bleach or a 10% solution of 3% hydrogen peroxide, or a dusting with powdered sulfur would have been an excellent way to combat the fungaluglies that cause root rot. Bare-rooting and repotting (hopefully into a fast draining and durable soil) was a good thing. Al...See MorePlease name my plant
Comments (2)Thanks floral_uk! You are spot on! I just googled the name you posted. That is it! I've been searching for ages! Thank you so much! I am so happy!...See MorePlectranthus amboinicus (Indian borage, Oregano brujo) Seeds?
Comments (17)Seems there are different varieties of this plant. Can someone post a picture of the Puerto Rican Variety then the Cuban variety and then the variagated one?? Might help clear up some confusions as ive never heard of the plant having a lemony smell which sounds like its either missidentified or a different variety... Please only pics (Or links to pics) of plants you know are such plant as ive seen people claim coleouses where some. They are of the same family and can look like em but I belive actual coleouses are poisonous plus coleouses die back in winter even here in Sunny Southern California but I dont belive the herb does. I believe from all ive read it can take a lot more cold.. Ive been told it has an Oregano/Thyme and some other spice that begins with an S smell and taste (Possibly Sage)..(Cant remember) with a hint of Turpintine and can be bitter as the leaves get bigger and older (But bitter in a good way as long as you dont overdo it in your dish) and I do seem to recall as someone above mentioned that it is indeed the herb you use when you dont know what herb to use..Ive also heard that depending on the person the scent will be slightly different (Though I dont think lemony) It makes a wonderful flavored Vinegar and can flavor a green olive oil(Strain leaves) very well. You can mellow the bitterness or make it disapear by simering it in a syrup which im told then can be added to drinks and gives them a misterious but great taste that most people cant figure out is. As someone on here said we put sentimental value to the spices..These where the ones I grew up with. Im Puerto Rican and my parents are Cuban and while I identify as Puerto Rican my parents had somethings from each culture..They quickly adopted Puerto Rican cooking but kept their Cuban cooking as well..Sometimes similar dishes from both countries got changed a bit to reflect the culture that had the best taste for that dish mixed with the other cultures different tastes..Like one dish my mom always used the Cuban Sofrito she learned as a child but not the Puerto Rican version she learned on PR but used the PR sofrito on other dishes..Sometimes the taste change was subtle but there and better than the original dish...Both similar but both with different tastes so it went with the dish that worked best thus we could have a cuban dish made with PR ways of cooking or mixtures of similar items resulting in a new item... I dont know too much about my Cuban side as I do my PR side but now that im older there is a comforting feeling in thinking of owning these plants that where part of my Childhood thus Im looking for both varieties; Cuban and PR as well as Cuban Garlic...I do want to cook some of my childhood recipes and have them taste like they did back then.....See Morerosemariero
9 years agoLilBit7765
9 years agomfyss
9 years agoseedmoney
9 years ago
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