Echeveria gibbiflora is a small decorative succulent that belongs to the Crassulaceae family and comes from Mexico and Guatemala, where it feels good in a warm climate. The succulent has become popular due to its ease of care and attractive appearance, so it can often be seen on windowsills, in greenhouses, or in hanging pots. It should be added that Echeveria gibbiflora is actively used in traditional medicine due to its beneficial properties.
Echeveria gibbiflora Care
Echeveria gibbiflora



Echeveria gibbiflora is easily identified by its broad red, green or blue leaves that form a large rosette in the center and grow up to 12 inches (30 cm) tall and 16 inches (40.5 cm) wide. The leaves have a spoon-shaped shape and a smooth texture, sometimes slightly wrinkled, and their tips are brighter than the base and change their color depending on the light.
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How to Care for the Plant
Water
Once every two weeks, water the succulent abundantly with distilled water after the top layer of soil has completely dried. 'Soak and dry' method of watering would be also very nice for this succulent.
Pruning
From time to time, gently trim dead and overly dense branches to keep the succulent in proper shape.
Fertilizer
Succulents usually get their nutrients from the soil, but you can use a slow-release fertilizer once a summer.
Sunlight
Echeveria gibbiflora needs at least 6 hours of direct sunlight per day, but on particularly hot days it can be moved to light shade to prevent leaf burns.
Soil
A well-drained and dry potting mix for cacti or succulents are best.
Propagation
In spring or fall, cut off a healthy leaf with disinfected tools, then plant in slightly moist, well-drained soil and provide adequate watering.
Temperature
The best temperature for Echeveria gibbiflora is 65-75˚F (18-23°C) and moderate humidity.
Container
A container made of any material and with several drainage holes will do.
Fun fact
Echeveria gibbiflora can be called a real long-lived, as it has been around since ancient times, but it was first described in 1828 by the famous Swiss botanist Augustine Pyram de Candole.
Popularity
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