SKU: 77353741807
philodendron lacerum price

philodendron lacerum price Philodendron Lacerum

Sale price$21.37 Regular price$23.74
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Description

philodendron lacerum price Philodendron LacerumSee photos for reference of the plant features only. Sent to you more likely as featured with descriptions below: Minimum of 3 leaves Rooted not cuttings Philodendron Lacerum: Intricate Leaves for the Discerning Collector Philodendron Lacerum is a truly unique and exotic variety that will captivate both plant collectors and anyone looking for tropical indoor plants with a distinctive appearance. Known for its jagged, lacerated leaves, the Lacerum

See photos for reference of the plant features only. Sent to you more likely as featured with descriptions below:

Minimum of 3 leaves

Rooted not cuttings

Philodendron Lacerum: Intricate Leaves for the Discerning Collector

Philodendron Lacerum is a truly unique and exotic variety that will captivate both plant collectors and anyone looking for tropical indoor plants with a distinctive appearance. Known for its jagged, lacerated leaves, the Lacerum Philodendron adds a dramatic, architectural element to your home or office. If you're looking to buy rare Philodendron varieties that stand out, this one is sure to draw attention with its beautiful foliage and fast-growing nature.

Why Philodendron Lacerum Stands Out:

  • Textured, Jagged Leaves: The Philodendron Lacerum’s deeply lobed, jagged leaves make it an instant focal point in any collection.
  • Tropical Vibes: Brings a piece of the tropics into your space with its lush, textured foliage and vibrant green color.

What makes lacerum special
Think of Philodendron lacerum as bold architecture you can train. Its blades mature into deeply cut, pinnatifid leaves with elegant “fingers” and a pronounced midrib, reading like living sculpture in bright, filtered light. New growth opens a fresher mid-green, settling toward a richer, satin to low-gloss finish as it hardens. A naturally climbing philodendron, it rewards support with tighter internodes and increasingly dramatic divisions—perfect for tall, modern rooms that need vertical intent rather than a sprawling footprint.

Method — The simple routine that works

  • Light (main heat): Keep it in bright, diffused daylight—east-window glow or a luminous zone behind sheers. Even luminance keeps spacing compact and pushes deeper lobing. Filter harsh midday sun on tender new leaves.
  • Substrate (mise en place): Mix an oxygen-forward aroid blend: ~40% chunky orchid bark for structure, 25% coco fiber/coir for even moisture, 20% pumice/perlite for airflow, 10% horticultural charcoal, plus a light sphagnum buffer. The mantra is air first, even moisture second.
  • Water (seasoning): When the top 2–3 cm (≈1 in) of mix dries, water thoroughly and let excess drain. A calm cadence—not constant wet—keeps edges from crisping on the thinly cut lobes and supports smooth unfurls.
  • Climate (oven temp): 18–29 °C (65–85 °F) with ~50–70% RH and gentle airflow. Keep foliage away from heater/AC blasts; calm air preserves clean margins along those long leaf cuts.
  • Support (plating ring): Install a slim moss pole, coco totem, or flat cedar board. Secure every node so the stem hugs the guide—this is the fastest path to big, composed foliage with confident divisions.
  • Feeding (finishing butter): Light nutrition at ¼–½ strength in active months sustains color clarity and steady sizing; optimize light first, then add feed.

Plating — Stage it like a designer

  • Planter language: Matte stoneware in sand, oatmeal, ecru, or charcoal frames the deep green without glare. A tall cylinder lifts the canopy to eye level while keeping floor space minimal.
  • Backdrop & materials: Limewash, pale timber, microcement, and honed stone invite soft, dimensional shadows from the lobes—editorial without visual noise.
  • Compositions: Let one leader climb and a secondary shoot arc slightly for depth. Pair with a velvety Anthurium (plush vs. cut) or a silver-washed aroid for cool contrast; keep accessories low-gloss so the foliage leads.

Taste Notes — How it feels in a room
Expect calm drama: the silhouette is airy yet confident, and the long lobes animate gently with airflow. In photos and real life, the satin surface catches side light like a soft highlight along the midrib—refined, never flashy. As light and support remain consistent, each new leaf reads more architectural than the last, turning empty height into a living column.

Troubleshooting — Signals → Adjustments

  • Long gaps / simple, narrow leaves: Raise even brightness and ensure the stem is snug to its support; maturity drives deeper lobing.
  • Edge crisping on lobes: Usually late watering or dry drafts—tighten cadence and soften airflow.
  • Dull, flat new growth: Improve light quality before increasing fertilizer; resume gentle feed only after brightness is corrected.
  • Mix stays wet for days: Boost bark/pumice fraction or step down one pot size to restore aeration.
  • Leaning column: Refresh soft ties and add a discreet stake; lacerum looks best when centered and upright.

With a disciplined climb and sculptural leaves, Philodendron lacerum is your set-and-style solution for vertical interest—minimal fuss, maximum presence.

Kindly reach out to us at [email protected] if you have difficulties in your purchase or have any questions.

Shipping Notes
  • Free Standard Shipping on $100+ Orders to the USA.
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Exchange/Return Notes
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  • Final sale items are not eligible for returns or exchanges.
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SKU: 77353741807

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Jason
Lowell, US
★★★★★ 3
I don't know what it's supposed to be like
I have never had Biltong so I have no idea how this compares to others. I was pretty excited about it because it claims to be a tender beef snack, better than jerky. In my experience though, there were a couple things I should note. It's not that tender. It's not super chewy like some very dry jerky is but it's sort of like a very thick paper. I think it would be a really good texture if it were more tender but as-is, I don't know if people purely prefer it or if it's sort of a traditional thing that has a texture they try to nail. It's not big on flavor. Clearly it is spiced for flavor to a degree but it's very muted. Regarding heat, I have a lot of spicy food so maybe people that don't would think otherwise but, to me, calling it spicy is a huge overstatement. I need to try other biltong because it's entirely possible that this is a prime example and I just don't know it, but if it is I can't say I'm a big fan.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on March 29, 2019
J
Verified Purchase
JamesMorrissey
Battle Creek, US
★★★★★ 5
Good Cut/Texture, Spicy Flavor Isn't the Best - Try Traditional!
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
Update: Great customer service! They provided a pack of traditional flavor after seeing my review (originally 3 stars, now 5). The traditional flavor is MUCH better and passed the taste-test from everyone in my house. I imagined traditional flavor would be like spicy - just milder. I was wrong, it's a very different flavor, more familiar to American jerky, but still very unique and delicious. Combined with the unique texture (biltong is new to me), it's hard not to eat this by the handful. Getting the right flavor completely changed my opinion. Try traditional first! Original Review: I appreciate the nutrition, great for snacking. The cut/texture is good - seems like thicker cuts of dried meat sliced wafer thin. I tried Spicy Biltong, which wasn't great. I normally share a little bit of jerky with my young son and even my wife has some occasionally. We all agreed that the flavor wasn't great. Maybe other flavors are better. Better flavor would have made all the difference, but at this price, I probably won't risk it.
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 6, 2019
J
Verified Purchase
Juan V.
Phoenix, US
★★★★★ 1
Buy if you like shredded meat I guess
Flavor Name: Spicy, Size: 2 Ounce (Pack of 1)
I was so excited to try these “slices” of beef because I grew up eating deer biltong made from deers my uncles would go hunt. Some of the best snacks I ever had, absolutely delicious. So when I decided to see if any biltong was actually sold around here I was surprised and pleased this was available. Unlike beef jerky which uses lots of sugar for some reason I was hoping this would have more meaty flavor but it doesn’t really. Although that might be due to the fact that I did get “slices” of meat, no what I got was basically shredded and powdered. It’s salty, but has absolutely no spice whatsoever and is just not good at all.
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Reviewed in the United States on September 28, 2025
H
Verified Purchase
Hanna
Houston, US
★★★★★ 2
Very greasy biltong and not spicy at all
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1), Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
The flavor is ok but the spice is almost nonexistent. It’s super greasy/oily, with big pieces of fat, so if you’re expecting a nice lean, dry, and spicy biltong, this is not the right one to try. I took the photo to try and capture the shiny, wet, translucent appearance of this biltong but it’s hard to see. Maybe it’s just personal preference but I’m used to biltong being dry and opaque with nearly zero fat chunks and not leaving a film of oil on my hands after eating it.
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Reviewed in the United States on July 6, 2025
R
Verified Purchase
ROSE
Bozeman, US
★★★★★ 5
Most like South African Biltong
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
Firstly, this is NOT JERKY!! So please stop comparing it to that disgusting, over-processed, artificially flavored stuff. Nothing can compare to good biltong. It is seasoned and air dried meat that is the most amazing high protein snack available. Jerky doesn't deserve to be in the same room as biltong, let alone compared to it. I am a South African recently relocated to the USA and have been trying various Biltong brands available. This is by far the best. I prefer the spicy to the original, but that it a personal preference, the original is also very good, but could do with a bit more flavor. The dry wors is also good, but I am a big biltong eater and always have been. For those of you who don't know, dry wors is a thin sausage (sausage = wors), that has been air dried. It is not a brat type sausage that most Americans are familiar with, it is more a kielbasa or Argentinian style sausage (but not quite). Thank you, being able to have this, has prevented me from going crazy some days. Now I just need to try your boerewors!
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Reviewed in the United States on September 16, 2021

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