Pachypodium succulentum houseplant commonly used in Mexican cuisine

commonly used in Mexican cuisine

give it a lot of light and water it less than other succulents

its watering needs change dramatically between active growth and dormancy

The key is to provide enough water without letting the soil become waterlogged

making it suitable for both beginner and experienced plant enthusiasts

Pachypodium succulentum houseplant commonly used in Mexican cuisineDescription: Pachypodium succulentum is a slow growing caudiciform succulent shrublet with a large half submerged tuberous stem. The plant can grow up to 1. 5 and 2. 5 meters of height. This species is not as deciduous than most Pachypodiums, and will generally not lose all its leaves in winter. Flowers: Crimson, pink, or (rarely) white, with a darker mid stripe which appears with the leaves. Blooming seson: August to December. Seeds: It produces