Farina is beautiful. I get it, I really do. I also understand it's a natural and important part of the plants. That said, I'm finding I'm really really really enjoying seeing the details on the leaves of my Echeveria which makes me think I should probably lean towards species and/or varieties that naturally wouldn't have much (rather than remove it and make my plants unhappy) as I slowly add to my wishlist and eventually collection.
I've done my best to poke around here and while I've found many posts/threads about the heavily-farinated (is that a word?) Echeveria, I was wondering if anyone could recommend species or varieties that had naturally lower levels of farina?
Thank you in advance!
by StoriedBotanica
4 Comments
Black raccoon, black pearl, any agavoides will have little to no farina such as Romeo, elisab, a new one that I like is black king hybrid, black jade Kirin, Mysterious, red sun, blueberry, love day, black Zaragoza, Angel Kiss…if I think of more I’ll let you know but all of the above have little to no farina
I think Halloween and dionysos are the only ones I have without farina.
Here’s a few of mine that have little/no farina: Haworthia zebra plant , black aloe , aeonium kiwi, kalanchoes (any of the fuzzy ones like tomentosa) I even have a fluffy echeveria , lol
I have a passion for succulents with plump and shiny leaves! Echeverias in my collection: cris, mebina variegata, malgan, autumn flame, hortencia, Linda Jean, red faced white swan, DaQiao, white jade. There are loads of Korean/Chinese hybrid imports on Etsy that don’t have farina.
I also have variegated graptoveria titubans and graptopetalum bernalense that have a very light dusting of farina. You can still admire the green stripes and they don’t really show fingerprints when farina rubs off.