Unlike the Zorro, it is lighter and paler in colour, usually turning rusty brown, olive, orange, or pink depending on the season. Young versions can look like the Echeveria ‘Blue Waves’ and many other frilly hybrids in appearance but then they start to grow in size rapidly as they mature.Įach leaf has large edge curls, comparable to that of an Echeveria ‘Zorro’. The Curls has large leaves and forms a large rosette. The reason for this is because I do not want to interrupt their growth period and they grow the fastest while attached to a mature plant. I will be leaving them on for now and will separate them in autumn, when the growing season starts winding down. I saw a few more pups that have grown large enough to be harvested. Prior to taking these photos, I took another look underneath. Temperature: It prefers an average to warm 65 degrees Fahrenheit 80 degrees Fahrenheit / 18 degrees Celsius 27 degrees Celsius. You can allow the topsoil to become slightly dry between each watering. keep the soil evenly moist but not soggy. Removing all of those pups created large gaps underneath. Water Echeveria plant regularly during the summer and spring. The leaves are covered in a powdery substance called farina, which gives the leaves a soft pastel look. This particular plant grows large and just gets wavier as it matures. It has dramatically reduced in size last winter because it produced lots of pups. Echeveria 'Blue Curls': A blue, wavy rosette with a pink outer whorl of leaves. This was before my Mauna Loa, Barbillion, Big Red, Red Sapphire, and Zorro finally caught up and eventually overtook it. At the time it held that title, it was 45cm wide. Water: Water thoroughly when soil is dry to the touch. This particular specimen used to be my largest echeveria. Echeveria Blue Curls Light: Bright light with ample airflow. It was imported by Bev Spiller into Australia as Blue Curls, which she later renamed to simply Curls since it was not as blue as the regular ones. The Echeveria ‘Curls’ is a variant of the Blue Curls originally created by Frank Reinelt.
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