SKU: 12657212237
prayer plant bonsai

prayer plant bonsai Ficus microcarpa 'Ginseng'

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Description

prayer plant bonsai Ficus microcarpa 'Ginseng'Ficus microcarpa 'Ginseng' Ficus microcarpa 'Ginseng' is a bonsai style indoor fig with a raised, swollen root base and a compact canopy of glossy green leaves. The exposed roots give the plant its distinctive raised root shape, while the leafy upper growth forms a small canopy. This plant is based on Ficus microcarpa, a tropical fig species that can become a large banyan type tree in warm climates. Indoors, the plant stays defined by container size

Ficus microcarpa 'Ginseng'

Ficus microcarpa 'Ginseng' is a bonsai-style indoor fig with a raised, swollen root base and a compact canopy of glossy green leaves. The exposed roots give the plant its distinctive raised-root shape, while the leafy upper growth forms a small canopy.

This plant is based on Ficus microcarpa, a tropical fig species that can become a large banyan-type tree in warm climates. Indoors, the plant stays defined by container size and regular pruning, with the raised root base and small canopy shaping its outline.

Raised roots, glossy leaves and bonsai-style growth

  • Root base: Thick, raised roots sit above the substrate and create the ginseng-like shape.
  • Leaf shape: Small to medium, glossy green leaves form a rounded canopy above the roots.
  • New shoots: Fresh stems lengthen from the upper branches and can be shortened to keep the canopy compact.
  • Pot shape: Pot size, pruning and light level guide the overall silhouette indoors.
  • Natural range: Ficus microcarpa is a tropical fig from Asia to the western Pacific.

How the root base and canopy develop

The raised base is root tissue presented above the soil line, where it hardens and becomes part of the visible plant shape. The canopy grows from the upper section, and longer shoots can be shortened to encourage fresh branching near the top.

Wild Ficus microcarpa grows as an evergreen tropical tree with leathery leaves and aerial-root potential in warm, humid regions. In a pot, that biology shows up as a preference for warmth, bright filtered light and a root zone that receives oxygen between waterings. The plant can drop leaves after sudden changes in position, temperature or watering. After a move, fresh shoots can emerge from the upper branches as growth resumes.

Indoor care for Ficus microcarpa 'Ginseng'

  • Light: Give bright filtered light. A position near an east or west-facing window encourages dense upper growth in gentle filtered sun.
  • Watering: Water thoroughly once the upper part of the substrate has started to dry. The fine roots below the raised base need moisture, drainage and air in balance.
  • Substrate: Use an airy, well-draining mix with mineral grit, bark or similar coarse material so the small feeder roots receive oxygen.
  • Temperature: Keep it warm, ideally above 15°C, and away from cold draughts or direct heater airflow.
  • Humidity: Average indoor humidity is usually tolerated, while very dry air can speed up leaf drop after a move.
  • Pruning: Shorten long shoots during active growth to keep the canopy compact and to direct energy into fresh branching.
  • Feeding: Feed lightly during spring and summer. Skip fertiliser while the plant is adjusting, recently repotted or growing slowly in winter.

Signals to check on Ficus microcarpa 'Ginseng'

  • Leaf drop: Sudden shedding often follows a move, cold draught, dry root ball or overwatering. Check placement first, then adjust watering only after reading the substrate.
  • Yellow leaves: Soft yellowing leaves usually point to a wet root zone. Let the mix dry further between waterings and check that the pot drains freely.
  • Dry brown edges: Crisp edges can appear after underwatering, hot sun or heater exposure. Move the plant away from hot airflow and water evenly through the mix.
  • Long bare shoots: Stretching growth points to low light or missed pruning. Move gradually into a brighter position and trim back weak extensions.
  • Scale or sticky leaves: Inspect stems and leaf undersides for scale insects. Remove visible pests carefully and isolate the plant while treating.

Latex sap and placement

Ficus microcarpa contains milky latex sap that can irritate skin and may cause digestive upset if chewed. Keep Ficus microcarpa 'Ginseng' away from pets and small children, and wash hands after pruning or handling cut stems.

Ficus microcarpa name background

Ficus is the classical Latin name for fig or fig tree. The species epithet microcarpa means small-fruited, referring to the relatively small figs of the species. The name 'Ginseng' refers to the plant’s swollen, root-like base, which resembles the thick root shape associated with ginseng.

Raised root tissue remains visible above the substrate, with a trimmed glossy canopy developing from the upper branches.

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MRL
Port Orchard, 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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Andrea Pineiro
Waukegan, US
★★★★★ 5
From Boozy Pasta to Epic Meatloaf — A Hit!
Format: Hardcover, Format: Hardcover
This was the fifth cookbook we made in our cooking club, and I would say it has been my favorite (and the most fun) so far. Every recipe felt exciting and came with Molly’s playful twist on classics. We cooked a full menu: the zucchini and mozzarella salad was fresh and flavorful, though zucchini can sometimes turn out a bit too soft or watery in texture. The Drunken Cacio e Pepe was creamy, delicious, and definitely on the boozy side! The meatloaf was an absolute hit, flavorful, juicy, and one of the favorites at the table. The chile-basted chicken was tasty, though a little too spicy for me. The clams with chili crisp and tofu were another flavorful surprise, while the cornbread was soft and comforting. One standout is that Molly reinvents classics like meatloaf or cornbread in ways that feel new but still approachable. The spicy coconut-smothered green beans were so good I’ve already made them twice, once for my family, who were hesitant about the coconut, but ended up loving them. Overall, this book delivers recipes that are exciting, delicious, and perfect for cooking with friends. For me, it’s a 20/10. Highly recommended. *Español* Este fue el quinto libro que hicimos en nuestro club de cocina, y diría que ha sido mi favorito (y el más divertido) hasta ahora. Cada receta resultó emocionante y con el giro creativo de Molly sobre los clásicos. Preparamos un menú completo: la ensalada de zucchini y mozzarella estuvo fresca y sabrosa, aunque el zucchini a veces queda con una textura un poco demasiado suave o aguada. El Drunken Cacio e Pepe fue cremoso, delicioso y bastante boozy. El meatloaf fue un éxito rotundo, jugoso, lleno de sabor y de los favoritos en la mesa. El pollo con chile estuvo rico, aunque para mí un poco muy picante. Las almejas con chili crisp y tofu fueron otra sorpresa llena de sabor, y el pan de maíz quedó suave y reconfortante. Lo mejor es cómo Molly reinventa clásicos como el meatloaf o el cornbread, haciéndolos nuevos pero aún accesibles. Los green beans con coco picante fueron tan buenos que ya los he hecho dos veces, la primera para mi familia, que al principio dudaba del coco, pero al final les encantó. En general, este libro ofrece recetas emocionantes, deliciosas y perfectas para cocinar en grupo. Para mí, es un 20/10. Muy recomendado.
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Reviewed in the United States on September 21, 2025
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Rachel
San Leandro, US
★★★★★ 4
Mostly easy recipes that taste great!
Format: Spiral-bound
This cookbook has some easy recipes and some that are a bit more involved. She has video links tho to help you along if you need it. I’ve probably made about 1/2 of the recipes in here(not the desserts) and most have been great. The miso chicken, the fried chicken, the mollzballs, the cauliflower salad, and many more were big hits with my family. Got the spiral bound which is really nice to have!
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Reviewed in the United States on December 13, 2025
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Kelly
Pawtucket, US
★★★★★ 5
One of the greatest cookbooks I’ve ever bought
Format: Hardcover
I love cookbooks—like really really love them. I have a collection. I just finished reading this through on the night I received it via preorder—I tracked it all day because I was so excited. I just intuitively felt like after looking at the images and preview that there was really something special about this one. Being a cookbook lover, you can just smell it. This one seemed dense with intention and value, and so colorful, accessible and of-the-moment. And boy was I right!! While there literally hasn’t been enough time to cook anything from this yet (it arrived on my door step three hours ago), I can already tell you that this thing has more soul and voice than 99% of the cookbooks out there. She had me LAUGHING out loud like 12 times no exaggeration (Maldon in the purse?! F yeah ur my girl!), misty eyed (last meal convo), IMPRESSED (QR code for real time audio instructions w classical music?! and vids?! #INNOVATION), thrilled at the ingenuity (salt scoville unit rating omfg), and just overall really knocked back by the joy of seeing someone really live their dreams and GIVE IT to the world. It is so palpable that Molly is living her dreams, and you can tell she works for it. Her writing seems more like her true or embodied self than her spoken words in old YouTube vids I recall. This book is aspirational from a lifestyle perspective but it has nothing to do with the very cool graphic design, great photography and food styling (all wonderful) or her ultra hip house or LA social life or whatever… which is all fun to peek in on, but—it’s because this is a person who has found her calling and is LIVING IT 👏👏 … COMMITTING… and generously sharing herself in the most authentic way with us. It’s just so HER, so specific, which is what we wanna see in ARTISTS. And while I’ve followed Molly with appreciation for years (I never got around to buying her first book but live for her gochujang chx and other Bon Appetit recipes), I’m realizing I have either been sleeping on the true depths of her talent OR she has recently bloomed into just like, her fullest self and I am so so happy for her. I came for the ingredient lists organized by grocery store layout (F-ING FINALLY FINALLY THANK YOU THANK YOU) and the fun vintage typography/nostalgia and umami bombs and gorgeous meatballs, but the inspiration that this book vibrates with (GO FOR IT! Life the life you are meant to live!) will stay with me for quite some time. As a former cooking instructor I know the critical importance of building confidence in order to be a good cook but she just took that concept and blew it to its heights/made it REAL. Can’t wait to make cauliflower salad w vegan ranch, leek za, coconut cornbread, fish n shingled potatoes and orange creamsicle poppy cake. THANK YOU MOLLY!
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Reviewed in the United States on October 11, 2023
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Colleen Rollins
Lake Worth, US
★★★★★ 5
Molly Snapped. AGAIN
Format: Hardcover
I’ve made a few recipes from this book already and dear god, they’re so good. The hot sauce-braised short ribs and chile-basted half chicken in particular were jaw-droppingly delicious!! One thing I keep seeing is that she reused recipes from her subscription The Club, so maybe don’t get this book if you already have that. I’m not a member of The Club, so these were all new and exciting for me. Another thing - this is not a dry, straightforward cookbook. It’s focuses on fun graphic design and has her signature lingo in it. Yes, the font is kooky, and I’m here for all of it. It’s not illegible, but know what you’re signing up for. And finally, this is not a health cookbook. She has never claimed it is, so I don’t know why some reviews are up in arms about the health aspect. It’s literally called More is More, guys. Some recipes are indulgent, and that’s okay! I try to eat somewhat healthy, and there’s still a lot in it that I could make without modifications. Basically, if you want a very fun, eye-catching cookbook with DELICIOUS recipes, this is for you!
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Reviewed in the United States on October 31, 2023

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