SKU: 661009442
lipstick succulent plant

lipstick succulent plant Echeveria agavoides 'Lipstick' (4 inch)

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Description

lipstick succulent plant Echeveria agavoides 'Lipstick' (4 inch)About Echeveria agavoides 'Lipstick' Echeveria agavoides 'Lipstick,' also known as Echeveria agavoides 'Red Edge.' It is an easy grow echeveria succulent. With enough sun exposure, the edges of leaves dress in sexy scarlet red. Inherited the tough characteristic of Agavoides plants, Echeveria agavoides Lipstick gets famous for its sharp lime green leaves with distinguished red "lipstick" edges. The leaves can grow up to 3. 2 inches tall and 1. 6

About Echeveria agavoides 'Lipstick'

Echeveria agavoides 'Lipstick,' also known as Echeveria agavoides 'Red Edge.' It is an easy-grow echeveria succulent. With enough sun exposure, the edges of leaves dress in sexy scarlet red. Inherited the tough characteristic of Agavoides plants, Echeveria agavoides Lipstick gets famous for its sharp lime-green leaves with distinguished red "lipstick" edges. The leaves can grow up to 3.2 inches tall and 1.6 inches wide. Echeveria agavoides Lipstick tends to grow side babies from the base stem of the mother succulent, which develops a fantastic bunch of succulent clusters. The apparent differences between Echeveria agavoides Lipstick and Echeveria agavoides 'Ebony' are the leaves' color and shape. Lipstick's leaves are thick, mostly lime green, with red edges. And Ebony's purple and black edges would spread into dots to the inner part of the leaves. The shape of Ebony is various thin or thick.

How to care for Echeveria agavoides 'Lipstick'

Sun/Location: Echeveria agavoides 'Lipstick' can grow indoors and outdoors. If its striking red edges attract you, you'd better provide it with at least 8 hours of sunlight every day. It can grow outside from spring to fall as long as you provide a sunshade in the hot summer. Like other Echeveria succulents, it is not a hardy plant that can survive outdoors in winter; move it indoors before frost and place it by the window. A grow light to help this variety maintain the queen look.


Soil/Pot: Like all succulents, Echeveria agavoides Lipstick loves a good drainage system to grow. Add gritty rocks, sand rocks, perlite, or vermiculite to standard soil to improve the drainage of potting soil. If you are a succulent newbie, please ensure the succulent planter has at least one hole at the bottom, which can save a lot of time with succulent care. Click here to purchase our ready-to-use succulent soil mix as needed.

Watering/Ventilation:  Succulents are drought-tolerated houseplants, the dry environment makes them happier. Check the moisture of potting soil before every watering and only water the soil is entirely bone dry. You can use this moisture tester or wood sticks to help you finish this job. Live succulents easily get melted to rot. Get fans set up to improve the poor ventilation. (Tips: The distance between succulents and fans is at least 3.3 feet.) Reduce water or no water provided in winter. Click here to learn how humidity effect succulents' growth.

Fertilizer: Unlike other houseplants, feeding succulents once every year or every two years is enough. And this job should start in the middle of spring before summer, which is better for succulents' growth. You can add some organic nutrients like tree bark, and rot dry leaves in the soil. Moreover, professional slow-release fertilizer is also recommended. 

Propagation: As Echeveria agavoides Lipstick tends to grow new side succulent babies from the bottom stems. Separating these babies from mother succulents is a fast way to do propagation. Click here to learn how to start this propagation.

More Information

Primary color: lime-green
Secondary color: red
Bloom color: red
Cold hardiness: zone 9a-11b(from 20F to 50F)
Product format: 4" pot
Suitability: balcony, Window, Garden
Propagation: Leaf, Side babies.
Special characteristic: easy to propagate, pet safe

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SKU: 661009442

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leslie self
Alexandria, US
★★★★★ 5
This is the best medium ship book
Format: Kindle
I love this book because it's not just a bunch of stories. It tells you what and how to do!
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Reviewed in the United States on February 15, 2025
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Carnegie, US
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
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mah jongg lady
Bozeman, US
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
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historybuff87
West Palm Beach, US
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook. The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own. As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product. There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on. IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot. A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
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MRL
Louisville, US
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go! So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list. Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken. Pros: - Fun, creative recipes - Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out - Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it - Molly is very talented at creating a ton of flavor from a relatively short ingredient list - The book has QR codes for audio and video follow alongs! Cons: - The header font can be hard to read, but the recipes themselves are readable - The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos. Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023

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