Cactus Blog Archives

Cactus Blog Writers

Peter Lipson
Hap Hollibaugh

Cardon


Pachycereus pringlei

Common Name: Cardón

Origin: Baja California

Description: Tall and spiny to 40ft. with 2ft. trunk, slow growing. Edible fruit, medicinal stems.

Temperature: Hardy to 25F

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Los Altos Euphorbias


We recently delivered a giant 9ft tall Euphorbia “Ammak” down all the way to Los Altos. At least we thought it was giant. It sure looked giant in our store greenhouse!

But as you can see it is the small Euphorbia there! They’ve been growing them for many years and the new one looks tiny! Nice.

Thank you for our new 9ft Euphorbia Ammak. She is settling in nicely next to her larger family members!

Best,
Lorilynn

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Prickly Pear Pests


Hi-

I got this guy from you a couple months ago. I’m worried it has developed a fungus. What do you think those dots are?

Thanks!
Stephanie

Stephanie,

That is Scale, a small hard-shelled insect that sucks the juices out of cactus. We recommend spraying with natural pyrethrins. We sell Don’t Bug Me which will kill them on contact. They have a hard outer shell so you can clean them off with a spray of rubbing alcohol which will break down the shell, and then use a soft brush to wipe them off. Be careful not to scrape the cactus.

Peter

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Umbrella Flower


Ceropegia sandersonii has giant umbrealla, or parachute-like flowers! Very unusual vining Stapeliad.

Common Name: Parachute Plant, Umbrella Flower
Origin: Mozambique, South Africa, and Swaziland
Description: Vining Stapeliad with massive unusual parachute-like flowers.
Characteristics:

Hardy to 45F
Part Sun
Low Water

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Crassula “Buddha’s Temple”


People ask if we have Crassula “Buddha’s Temple” available and for a number of years we’ve had to say “no”. Until now. We finally have a real crop ready, to size and on the floor and ready for sale. Nice! Hopefully we will be able to keep these growing on for years to come so that anytime anyone anywhere (Berkeley, Oakland and the San Francisco Bay Area) wants one we will have it available. Now and forever.

Nice!

Crassula “Buddha’s Temple”

Miniature square-shaped vertical stems to 8″, drops bottom leaves

Hardy to 25F
Part Sun to Part Shade
Low Water

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Los Angeles Area Cactus Show 


Were you wondering what to do next weekend? Are you going to be in Encino next weekend? You are in luck!

If your garden yearns for crazy, colorful, drought-hearty plants, the Los Angeles Cactus and Succulent Society aims to satisfy at its first Fall Sale Sept. 16 in Encino.

A variety of cacti and succulents are up for sale. (Calvin B. Alagot / Los Angeles Times)

I say, “Woot!”

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Dragonfruit Recipe


I found this delicious Dragonfruit Sherbet recipe from our local Berkeleyside!

It’s been a very hot weekend (Record heat throughout Berkeley, San Francisco and Oakland? Yes!) so it’s what you want. Right now.

Incredibly addictive, this sherbet offers a celebration of refreshing and complementary flavor in every spoonful. The cool dragon fruit is faintly milky, citrusy and herbal with its gentle infusion of lemongrass. Meanwhile, the strawberry layer offers a hint of tartness and a welcome trace of classic berry sweetness.

Dragon Fruit Sherbet with Lemongrass and Strawberry

Makes about a quart

1 1/2 ounces (about 1 1/2 stalks, depending on size) fresh lemongrass
3/4 cup canned light coconut milk (not full-fat)
1 cup granulated sugar
1/4 teaspoon salt
8 ounces fresh ripe strawberries
2 tablespoons granulated sugar
3 tablespoons light, somewhat neutral liquor of your choice, at least 80 proof (think vodka, light rum or a clear fruit brandy)
2 1/4 to 2 1/2 pounds dragon fruit (about 3 medium dragon fruit)

As always, click through for the full instructions.

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Delicious Prickly Pear Fruit


That is some delicious looking large red cactus fruit, aka Tunas, Prickly Pears, Sabras, nōchtli and more names! This is on one of our larger Opuntia robusta plants. When they get in the ground they can produced a lot of fruit, just for you if that’s what you want, or for all your neighbors and friends too, if you have neighbors and friends. I always prefer to eat my prickly pears by blending them in with my margaritas. Delicious, and healthy!

Prickly Pear Margarita Recipe
Using Prickly Pear Juice
Restaurant Cocktail Recipe

Preparation time: 3 minutes. Serves 1

Ingredients:

2 ounces Tequila
3/4 ounce fresh lime juice
1/2 ounce prickly pear juice
1/2 ounce Cointreau
Lime slice for garnish
Ice
Kosher salt

Instructions: Click through for the rest of the instructions!
Note that I always leave off the salt, because that’s just the way I prefer my margaritas, without salt.

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It’s an Echeveria


this was a gift but i don’t know what it is….could you possibly id it?

Greatly appreciated …mike

Mike,

Sure! It’s an Echeveria, possibly Echeveria “Gilva”.

Peter

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