SKU: 37144449737
philodendron cannifolium

philodendron cannifolium Philodendron Martianum 'Fat Boy'

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Description

philodendron cannifolium Philodendron Martianum 'Fat Boy'The name explains itself the moment you see it. Every petiole on the Philodendron Martianum 'Fat Boy' is dramatically swollen inflated, bulbous, and hollow, like a series of fat green sausages holding up the broad, glossy dark green leaves above. No other Philodendron looks quite like this. Named in honour of Carl Friedrich Philipp von Martius, the great German botanist who spent years cataloguing the flora of Brazil's Amazon basin, martianum is a

The name explains itself the moment you see it. Every petiole on the Philodendron Martianum 'Fat Boy' is dramatically swollen — inflated, bulbous, and hollow, like a series of fat green sausages holding up the broad, glossy dark-green leaves above. No other Philodendron looks quite like this. Named in honour of Carl Friedrich Philipp von Martius, the great German botanist who spent years cataloguing the flora of Brazil's Amazon basin, martianum is a species from Brazil's Atlantic rainforest and rocky outcroppings — a plant equally at home growing on tree trunks and bare cliff faces, which explains its unusually tough, drought-tolerant character. The swollen petioles are not just a visual quirk; they are water storage organs, making this a semi-succulent Philodendron that tolerates dry spells far better than most of its genus. New leaves emerge with a warm bronze flush before deepening to the rich, glossy green of a mature plant. It grows as a self-heading, compact rosette — no climbing, no moss pole, no drama — and is one of the most genuinely low-maintenance collector aroids available.

💡 The Swollen Petioles — Water Storage, Not a Defect The dramatically inflated, hollow petioles of Philodendron martianum are its most distinctive feature and its most practical one. They function as water storage organs — the plant draws on the moisture held within them during dry periods, making it significantly more drought-tolerant than most Philodendrons. This semi-succulent adaptation is why the Fat Boy should be treated more like a succulent-philodendron hybrid than a typical aroid: allow the soil to dry much further between waterings than you would for other Philodendrons, and never keep the root zone perpetually moist. The petioles will appear visibly plumper on a well-hydrated plant and slightly softer when the plant is ready for water.
🌿 Self-Heading Rosette — No Pole, No Climbing Philodendron martianum is a non-vining, self-heading species that grows as a compact, upright clump. It does not climb, does not trail, and needs no support structure. New leaves push upward and outward from the central growing point, building a layered rosette that displays the bronze new growth at the centre against the mature dark-green outer leaves. Rotate the pot a quarter turn every 2–3 weeks for even, symmetrical growth. Its compact, structured habit makes it ideal for desks, shelves, and tabletops where a climbing vine would be impractical.
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Light

Bright indirect light — an east or west-facing window is ideal. The Fat Boy tolerates lower light better than many collector aroids, but in good bright light it produces larger leaves, more vivid bronze new growth, and a more compact, robust rosette form. Avoid direct harsh afternoon sun — it scorches and bleaches the glossy leaves. Gentle morning sun is fine and beneficial. A grow light at 12–14 hours works well indoors and produces consistent new growth year-round.

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Watering

Allow the top 50% of the soil to dry out before watering thoroughly — much drier than most Philodendrons. The swollen petioles store water and the plant tolerates short dry spells with ease; consistent soggy soil is the primary cause of root rot in this species. Water deeply and allow to drain completely; empty the saucer after watering and never allow to stand in water. In winter reduce frequency further — the petioles provide a visible cue: slightly softened or less plump petioles indicate the plant is ready for water. Filtered water preferred; room temperature.

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Humidity

Average indoor humidity (40–55%) is ideal — one of the few Philodendrons that actively prefers drier air. The thick petioles store moisture internally and excessive ambient humidity can encourage fungal issues on the leaf surfaces and around the stem base. Do not mist. No humidifier needed. India's typical indoor climate is naturally well-suited. Keep away from excessively humid bathrooms or very damp corners. Good air circulation around the plant is beneficial.

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Growing Media

Well-draining, airy mix — 40% orchid bark, 30% perlite, 20% quality potting soil or coco coir, 10% worm castings. pH 6.0–6.5. The mix must drain immediately and completely; any sustained moisture retention around the roots causes rot in this semi-succulent species. A terracotta pot with drainage holes is strongly recommended — the porous walls assist evaporation and prevent moisture build-up between waterings. Repot every 1–2 years in spring; slightly root-bound is preferred. Move up only one pot size at a time.

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Feeding

Balanced liquid fertilizer at half strength every 3–4 weeks during the growing season (spring through early autumn). Apply to moist soil only. The Fat Boy is not a heavy feeder; consistent but light feeding during active growth produces robust new leaves. Flush soil every 3 months to prevent mineral salt build-up. Stop feeding in winter. Avoid high-nitrogen formulas — they push soft, watery growth that is particularly susceptible to rot in this semi-succulent species.

⚠️ Common Issues & Quick Fixes

Soft, Mushy, or Collapsing Petioles

The most Fat Boy-specific complaint — and the most serious. Mushy, collapsing petioles indicate root rot from overwatering. Unpot immediately, inspect the roots — trim all blackened or mushy sections with clean scissors, allow the root ball to air-dry for several hours, repot in fresh completely dry well-draining mix, and do not water for at least 2 weeks. Going forward: allow top 50% of soil to dry before watering; terracotta pot; no saucer standing water.

Yellow Leaves

Overwatering — the primary cause in this species. Allow the soil to dry much further between waterings and check that drainage is excellent. One older leaf yellowing as a new one unfurls is normal cycling. Widespread yellowing with soggy soil: unpot, trim rotted roots, repot in fresh mix, water less going forward.

Leaves Staying Small or Growth Stalling

Insufficient light or the plant being too root-bound. Move to a brighter indirect position. Check whether roots are circling the pot base — if so, repot one size up in spring. Begin consistent feeding every 3–4 weeks. In good conditions the Fat Boy produces large, substantial leaves; small leaves are a reliable indicator that one of these three conditions needs attention.

Brown Leaf Tips or Edges

Mineral build-up from tap water or over-fertilizing. Switch to filtered water, flush the soil thoroughly every 3 months, and reduce fertilizer concentration. Existing brown tips are permanent — trim neatly at a slight angle; new growth in improved conditions will be clean.

Fungal Spots on Leaves or Stem Base

Excessive humidity or water splashing on the leaf surfaces or stem base — this species prefers drier air than most aroids. Improve air circulation, stop any misting, and reduce ambient humidity. Remove badly affected leaves. Apply a diluted neem oil solution to the stem base and leaf surfaces as a preventive. Move to a drier, better-ventilated position.

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Quick Plant Profile

Botanical Name Philodendron martianum Engl. 'Fat Boy'
Named After Carl Friedrich Philipp von Martius — German botanist who catalogued Brazil's Amazon flora
Common Names Fat Boy Philodendron, Cannifolium Philodendron, Swollen Petiole Philodendron
Family Araceae
Origin Brazil; Atlantic rainforest and rocky outcroppings; epiphytic and lithophytic
Defining Feature Dramatically swollen, hollow, inflated petioles — water storage organs; unlike any other Philodendron
Petiole Function Semi-succulent water storage — plant tolerates dry spells; plump petioles = well-hydrated; soft petioles = water needed
New Leaf Colour Bronze flush on emergence; deepens to deep glossy green as leaf matures
Growth Habit Self-heading rosette; non-vining; no climbing; no moss pole needed; compact upright clump
Humidity Note Prefers drier air (40–55%) — one of the few Philodendrons that does NOT benefit from a humidifier
Light Bright indirect; tolerates medium light; no direct harsh sun
Watering Top 50% dry before watering; much drier than most Philodendrons; terracotta pot recommended
Temperature 18°C–30°C; no cold drafts; no sustained cold below 15°C
Mature Size 30–60 cm in pots; significantly larger in-ground in tropical gardens
Propagation Stem cuttings with at least one node; allow cut end to callous before placing in bark or sphagnum
Ideal For Collectors, Desks, Shelves, Low-Maintenance Setups, Aroid Enthusiasts, Gifting
Care Level Easy — bright light, let it dry well, avoid overwatering and excess humidity; the rest takes care of itself
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4.7 ★★★★★
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Serhii
Boise, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on April 26, 2026
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Booksalottle
Battle Creek, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Omaha, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
J
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JoiceMaynard
Massapequa, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026
T
Verified Purchase
T. J. MCNEILL
Lexington, US
★★★★★ 5
Great Cookware Best purchase
Color: Blue, Size: 6-Quart
I purchased mine back in 2021 and I absolutely love it, cooks the best stew ever easy wash and cleanup. Also great for deep frying
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Reviewed in the United States on June 6, 2026

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