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Description
where to buy jessenia pothos Jessenia Pothos Plant Node Cuttings RARE Houseplant Jessenia Pothos Co – Rooting 4 JoyJessenia Pothos Plant Info & Care Guide Botanical Name: Epipremnum aureum JesseniaCommon Name: Jessenia PothosFamily: AraceaeType: Trailing or climbing tropical houseplantOrigin: Cultivar of Epipremnum aureum Overview The Jessenia Pothos is a beautiful and rare variety of pothos known for its mossy green and chartreuse marbled variegation. Each leaf is unique, with swirls and speckles of light and dark green, giving it a soft, natural look. Compared
🌿 Jessenia Pothos – Plant Info & Care Guide
Botanical Name: Epipremnum aureum ‘Jessenia’
Common Name: Jessenia Pothos
Family: Araceae
Type: Trailing or climbing tropical houseplant
Origin: Cultivar of Epipremnum aureum
✨ Overview
The Jessenia Pothos is a beautiful and rare variety of pothos known for its mossy green and chartreuse marbled variegation. Each leaf is unique, with swirls and speckles of light and dark green, giving it a soft, natural look. Compared to other pothos varieties, Jessenia tends to grow a bit slower — likely due to its lighter variegation — but it’s just as easy to care for.
Its subtle yet striking appearance makes it a favorite for plant lovers looking to add a more earthy and textured vibe to their indoor jungle.
💡 Light Requirements
Thrives in bright, indirect light to maintain vivid variegation
Can tolerate medium to low light, but variegation may fade
Avoid strong direct sun, which can scorch the leaves
💧 Watering
Water when the top 1–2 inches of soil feel dry
Avoid letting the plant sit in soggy soil; proper drainage is key
Water less frequently in cooler seasons
🌡️ Temperature & Humidity
Prefers temperatures between 65–85°F (18–29°C)
Keep away from cold drafts and temps below 55°F (13°C)
Tolerates average indoor humidity but thrives in slightly higher humidity
🌱 Soil & Potting
Use a well-draining potting mix (standard houseplant mix with added perlite works well)
Repot every 1–2 years or when root-bound
🍃 Fertilizing
Feed once a month during spring and summer with a balanced liquid fertilizer
Hold off on feeding during winter dormancy
✂️ Pruning & Training
Prune to control size and encourage bushier growth
Great for trailing in a hanging basket or climbing a moss pole or trellis
Pinching tips promotes fuller, denser foliage
🌿 Propagation
Very easy to propagate via stem cuttings in water or soil
Each cutting must include at least one healthy node
Roots typically appear within 2–4 weeks
- ❗ Common Issues
- Faded variegation: May need more light
- Yellowing leaves: Usually from overwatering
- Slow growth: Normal due to variegation, especially in lower light
- 🧡 Why You’ll Love It
- Unique green-on-green marbled variegation
- Easy care and beginner friendly
- Looks great trailing from shelves or in a hanging pot
- Slower growth means less frequent maintenance
- A subtle, rare beauty for your houseplant collection
- Node Stem Cutting or Small Rooted Starter Plant
Each plant cutting you receive will include one node and one leaf maybe more. All cuttings are freshly cut with a stem and node to help with propagation. The node is the point where the leaf attaches to the stem, and it will often look like a small "bump" on plants like pothos, monstera, or philodendron. Keep in mind, aerial roots may or may not be present at the time of clipping so you might not notice the node but each cutting will have at least one node and one leaf ready for water or soil propagation!
- ‼️ Important Information – Please Read Can Be Helpful
- After placing your order, be sure to read the note included from me for helpful tips and tricks on propagating your new plant cutting!
- 🌱 Shipping & Plant Health:
While it's uncommon, cuttings can occasionally be affected during shipping. If you notice any issues with your order, please contact me within 48 hours of delivery so I can offer a refund, replacement, or coupon—whichever works best for you! - It's normal for cuttings to show some signs of stress from transit, such as wilting, yellowing, or slight browning. This doesn’t necessarily mean the cutting isn’t viable—the node is the most important part, and it’s often still healthy and ready to grow.
- 💬 Please reach out before leaving a review if anything seems off—I want you to be happy with your order and will do my best to make it right!
- 🌡️ Cold Weather Shipping:
If temperatures in your area are expected to drop below 50°F (10°C), I strongly recommend adding a heat pack to your order. You can find one in the shop or add it during checkout as a shipping upgrade. This helps protect your plant during transit and reduces the chance of cold-related damage. - 📦 Shipping Options:
All orders are shipped via USPS Standard Shipping. If you need your order to arrive sooner, please choose Priority Shipping at checkout. - 🌤️ Weather & Delivery Disclaimer:
Please keep an eye on your local weather, as I can’t control delays, weather-related damage, or errors caused by USPS. If you're concerned about delivery, I recommend contacting USPS directly—but I’m always here to help however I can! - Thank you so much for supporting my small shop! 💚
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
4.2 ★★★★★
Based on 6 reviews
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Product Reviews
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.
The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.
As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.
There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.
IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.
A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
★★★★★ 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
★★★★★ 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
★★★★★ 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
★★★★★ 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