SKU: 70551463574
black succulent name

black succulent name Black Rose

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Description

black succulent name Black RoseIntroducing the black rose, known as Aeonium Zwartkop', a beautiful variety of Aeonium arboreum. The name "Black Rose" comes from its leaves, which have a deep purple black tint that resembles roses. It is not a rose, but a succulent plant from the Crassulaceae family. The black rose Aeonium zwartkop has several other common names, such as Aeonium arboreum zwartkop, Aeonium black rose, purple crest aeonium, Aeonium 'black beauty', or tree aeonium.

Introducing the black rose, known as Aeonium Zwartkop', a beautiful variety of Aeonium arboreum. The name "Black Rose" comes from its leaves, which have a deep purple-black tint that resembles roses. It is not a rose, but a succulent plant from the Crassulaceae family.

The black rose Aeonium zwartkop has several other common names, such as Aeonium arboreum zwartkop, Aeonium black rose, purple crest aeonium, Aeonium 'black beauty', or tree aeonium. 

Hailing from the Canary Islands and reaching 5 feet in height and 3 feet in diameter at maturity, the black rose aeonium forms clumps and is sure to make a statement wherever it's planted.

When grown in full sun, the foliage takes on a deep, almost black color, which is why it's often referred to as the "Black Rose."

When grown in partial shade, the rosettes display a beautiful combination of purple-red hues with a green center. It's such a versatile plant that can add a touch of elegance and drama to any garden or succulent collection.

The flowers of Aeonium zwartkop bloom in the spring and produce clusters of small, yellow, star-shaped flowers that emerge from the center of its rosette-shaped foliage. The contrast between the dark purple-black leaves and the bright yellow flowers creates a stunning display. The flowers attract bees and other pollinators, adding life and movement to your garden.

Being a winter-growing plant, the Aeonium arboreum enters a state of dormancy during the scorching hot summer; during this time, the older leaves simply curl towards their points of growth rather than falling off entirely, giving the appearance of a black rosebud that is about to bloom. It's like a little garden masterpiece!

When and How to Water Your Black Rose  

From fall through spring, during its active growing season, Aeonium 'Black Rose' should be watered every 7–10 days, only when the top 1-2 inches of soil is completely dry. This is when the plant is most active, producing new leaves and expanding its rosettes. If under-watered during the growing season, you may notice the stems shriveling and leaves slightly puckering, but they'll quickly bounce back once hydrated.

In the summer months, when the plant enters dormancy, watering is reduced drastically to every 2–4 weeks or less. Aeonium 'Black Rose' naturally slows its growth or temporarily halts it during hot summer weather, especially in warmer zones or indoor conditions.

The plant conserves moisture during this rest period, so watering too often can lead to leaf drop or root problems. Only water if the plant begins to look overly stressed or if the soil has been dry for a prolonged time, again, always check at least two inches deep before watering.

Light Requirements - Where to Place Your Black Rose Succulent 

When growing the black rose succulent indoors, it's important to provide it with bright, indirect light for at least 4-6 hours a day. Keeping it in a well-lit area will help maintain the deep coloration of its leaves and promote healthy growth.

When grown outdoors, the black rose aeonium thrives in full sun to partial shade. In full sun, the foliage of this succulent turns almost black, which is why it's often referred to as the "Black Rose."

The intense sunlight brings out the deepest coloration in its leaves, creating a striking visual contrast. However, if you prefer a different look, placing it in partial shade will result in rosettes that display purple-reddish hues with a green center.

Remember, if your Aeonium 'Zwartkop' is exposed to too much direct sunlight and is not used to it, then there is a chance that the leaves might get damaged. It's critical to remember that during a heatwave or periods of extreme heat, your black rose succulent can get sunburned. You can protect the plant in this situation by moving it indoors or to a shaded area.

Optimal Soil & Fertilizer Needs 

The Aeonium zwartkop prefers sandy, well-drained soil, as excess moisture can promote root and stem rot. Planting them in ordinary soil will result in compacted roots, stunted growth, and most likely root rot. Instead, make or buy a well-draining potting mix, or ideally use our specialized succulent potting mix that contains 5 natural substrates and mycorrhizae to promote the development of a strong root system that helps your Aeonium succulent to thrive.

A small amount (5-10-5) of NPK fertilizer once a year in the spring will do wonders for your plant's health and growth. Using a natural fertilizer ensures that other beneficial compounds and microbes are added to the soil without the use of harsh chemicals. Show your succulent some love with awesome natural fertilizer and watch it thrive.  

Optimal Indoor Temperature & Humidity 

Aeonium 'Black Rose' thrives indoors at temperatures between 65–75°F with low to moderate humidity levels around 30–50%.

Keep your Aeonium away from cold drafts, heating vents, and sudden temperature changes. Place it near a bright window with indirect light, and ensure the space remains dry and airy to mimic its native Mediterranean-like climate.

Hardiness Zones & More

In the United States, this is mostly an indoor plant, but if you live in southern Florida or Hawaii, then you can cultivate it outdoors in USDA zones 9-12.

They are not cold- or frost-tolerant, you should plant them indoors or put them in a pot.

Move them indoors during the winter if you live outside of these regions. 

As for humidity, this succulent is adaptable and can tolerate average indoor humidity levels. However, it's important to provide good air circulation to prevent any issues with excessive moisture or stagnant air.

Wildlife - Black Rose Succulent Attracts the Following Friendly Pollinators

The Black Rose Succulent is known to attract a variety of friendly pollinators such as bees, butterflies, and hummingbirds with its vibrant blooms and sweet nectar. These pollinators play a crucial role in the plant's reproduction process by transferring pollen from one flower to another, ultimately helping the succulent thrive and produce seeds.

Butterflies
Bees
Hummingbirds
Lady Bugs
Multi Pollinators
Other Birds

According to the ASPCA, the Black Rose Succulent is non-toxic to humans and pets. It is safe to touch and is a popular choice for indoor houseplants due to its unique appearance and low maintenance requirements.

How to Propagate Your Black Rose Succulent

To propagate the black rose aeonium, one common method is through stem cutting. Simply take a healthy stem from the mature plants, making sure it is at least a few inches long. Allow the cutting to dry for a few days to form a callus, which helps prevent rotting. Then, plant the cutting in well-draining soil and keep it lightly moist until roots develop. With minimal water and full sun exposure requirements, this perennial is perfect for those looking for a low-maintenance addition to their garden or indoor space.

Key Takeaways

  1. The Black Rose Succulentis famous for its dramatic, rosette-shaped foliage in deep burgundy to nearly black hues, making it a striking focal point in any garden or collection.
  2. In late winter to early spring, mature plants produce tall stalks with clusters of bright yellow, star-shaped flowers, creating a striking contrast against the dark foliage.
  3. Aeonium ‘Zwartkop’ is highly drought-tolerant, requiring minimal watering, making it an excellent choice for xeriscaping or low-maintenance gardening.
  4. This winter-growing perennial, enters dormancy during hot summers, with older leaves curling towards growth points, resembling a black rosebud about to bloom.

Final Thoughts

Overall, the Aeonium zwartkop (black rose) is a unique and elegant succulent that can be a great addition to any indoor or outdoor space. Its dark foliage adds elegance and can be easily cared for with bright, indirect light indoors or full sun to partial shade outdoors. Keep your black rose aeonium away from cold, drafty windows and air vents if you are growing them indoors in a cold climate. The plant's distinctive black foliage or vibrant purple-reddish hues make it a standout in any garden or indoor decor. Its rosette-shaped leaves and compact growth habit add visual interest and can be a conversation starter.  

Be sure to add the ‘Aeonium arboreum ‘Zwartkop’ (black rose succulent) to your collection today and elevate the beauty of your home or garden, with this stunning-looking plant. 

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4.7 ★★★★★
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mah jongg lady
Fort Morgan, US
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
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historybuff87
Chelsea, US
★★★★★ 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
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MRL
Los Angeles, 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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Verified Purchase
Andrea Pineiro
Omaha, 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
Charlottesville, 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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