Sinningia, named after Wilhelm Sinning 1794-1874 is known for its velvety leaves and bell shaped flowers. It is a Summer plant that with little attention and care, be kept going for more than one season.
Germination Temperature (°F)
Water 3 times a week in Summer, reducing in Autumn until completely dried. Do not water on center of plant, avoid wetting the leaves.
Feed every 14 days while it is in bud or flower with high potash liquid house-plant food.
Re-pot 2-3 times in first year for young plants grown from seeds or cuttings. Re-pot old tubers in early Spring each year in fresh compost after Winter rest period is over.
Sow seeds on surface of seed compost. Do not cover seed tray. Seeds need light to germinate. Not all seeds will show at once and don't discard container until well over the time suggested.
From young shoot cuttings, each with a piece of tuber attached in late Spring or early Summer. Large tubers can be cut into sections each with a bud dusted with a fungicide and potted individually in a peat based compost. Sow seeds in warmth in Spring or divide in early Spring and from leaf cuttings in early Summer.
Place plant in a bright draught-free spot out of direct mid day sun. After the flowers have faded allow the compost to dry out between waterings. Stop watering when the leaves turn yellow. Once the foliage has died down, remove tuber and store it in dry peat or sand.
To encourage the plant to branch, pinch out the tips of all stems when they are 15 cms tall.
Take care when handling Sinningia as the large leaves are very brittle and can be easily broken. Remove broken or bruised leaves with sharp knife before fungal infection develops.
In Spring plant the tuber right side up in a 5 inch pot of moist peat-based compost. Water carefully, keep plant in warm place, in full sun in Winter and shade in Summer.
Feature plant for table-top display in lounge or dining room.
Mist spray everyday with tepid water when growing. Do not spray on flowers. Provide humidity by standing pot on saucer of pebbles almost covered with water.
Carrots actually come in a range of colours. White and yellow carrots come from Europe, and purple ones come from the Middle East. The orange ones are a fairly recent invention, created by crossing various other colours.