Peperomia Caperata is a neat house-plant with dark green deeply corrugated leaves carried on rosy-red stalks. The white flower spikes may be produced throughout Summer and Autumn.
The easiest way to kill this plant is to overwater it. Too much water will result in considerable leaf loss and bring on complete collapse of the plant. Water only when needed and water very sparingly. It is a good idea to water the plant from below to avoid the crown becoming too wet.
Feed from mid Spring to Autumn, apply standard liquid fertilizer once a month at half strength. Too much feeding will result in soft growth and eventually the plant is likely to collapse.
Peperomia is best grown in houseplant compost that contains perlite. Because it has little root, it does well in small pots, shallow pans and hanging baskets. Young plants may need to be moved into pots one size larger in the Spring. Mature plants in 5 inch pot are unlikely to need repotting. All pots should have a 3/4 inch layer of clay pots fragments in the bottom for adequate drainage.
Leaf cuttings can be used for propagation in Spring or early Summer. However fully developed leaves should be used. The whole leaf blade with 1 inch long stalk attached can be inserted in a 2 inch pot of slightly moist peat moss and perlite and push it down just to the point where leaf blade joins stalk. Keep the potted cuttings at a room temperature and in bright light out of direct sunshine.
Peperomia needs to be shaded from hot sun during the Summer. It thrives in normal room temperature even when not actively growing. In very warm rooms the plant will lose many of its leaves unless stood on trays of moist pebbles or in larger pots of damp peat moss in between.
Remove damaged leaves with a sharp knife before any rotting occurs.
Care should be taken when handling the plant, as the foliage can be bruised quite easily.
It is suitable for growing in a bottle garden, useful in planters and bowls. It is also good as a table top plant.
Archaeologists have uncovered evidence that grapes were grown to make wine about 8,000 years ago in Mesopotamia (today's Iraq), although the ancient Egyptians were the first to record the process of making wine about 5,000 years ago.