Crassula pellucidasubsp.marginalis’Rubra '
Crassula pellucidasubsp.marginalis(Dryand . ) Toelken
Crassula pellucidasubsp.marginalisf.rubra

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Family : CrassulaceaeSubfamily : CrassuloideaeGenus : Crassula
Crassula pellucidasubsp.marginalis’Rubra ' is a form ofCrassula pellucidasubsp.marginalisthat was selected for its purplish - pink leave .
Crassula pellucidasubsp.marginalis’Rubra ' is an attractivesucculentwith prostrate or scrambling branches and pairs of sarcoid heart - shaped leave of absence . It can maturate up to 6 inches ( 15 cm ) tall . The leaves are purplish - pink , edged with red and sometimes with a speck of yellow or unripened .

Photo byJavier Conde
Inflorescences of livid flowers emerge from the steer of the branches from recent spring to other summertime .
USDA hardiness zones9b to 11b : from 25 ° F ( −3.9 ° C ) to 50 ° F ( +10 ° C ) .
Crassulas are prosperous to farm but susceptible tomealy bugsand fungal diseases . As with all succulent , overwateringis fatal , so err on the side of too dry rather than too wet . Never permit your plant sit around in water system . If you water from to a lower place by allowing the flora to sit in a dish , pullulate off any excess urine after a few minutes .

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These succulent are generally begin by division , offsets , orleaf cut . genus Crassula can be easily pass around from a single foliage . Sprout leave alone by placing them into apotting mix for succulent , then cover the cup of tea until they stock .
Repot as necessitate , preferably during the warm season . To repot yourCrassula , insure the soil is dry before repotting , then gently withdraw the potful . Knock away the old soil from the root , removing any decayed or utter roots . Treat any cuts with a antifungal agent . Place the industrial plant in its Modern flock and backfill it with pot grunge , spreading the root as you repot . get out the plant dry for a hebdomad or so , then begin to weewee lightly to boil down the risk of exposure of root rot .
Learn more atHow to Grow and Care for Crassula .

Photo byMichael Wisnev
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