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philodendron red velvet

philodendron red velvet Philodendron El Choco Red

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Description

philodendron red velvet Philodendron El Choco RedPhilodendron 'El Choco Red' (Philodendron rubrijuvenile) Philodendron 'El Choco Red' is Philodendron rubrijuvenile, an accepted Philodendron species from Colombia. It is grown for velvety green upper leaf surfaces and red to burgundy tones on juvenile leaf backs, with the strongest colour usually visible while the leaf is young. The plant grows as a climbing aroid with nodes that can produce aerial roots. A textured support, steady warmth and higher

Philodendron 'El Choco Red' (Philodendron rubrijuvenile)

Philodendron 'El Choco Red' is Philodendron rubrijuvenile, an accepted Philodendron species from Colombia. It is grown for velvety green upper leaf surfaces and red to burgundy tones on juvenile leaf backs, with the strongest colour usually visible while the leaf is young.

The plant grows as a climbing aroid with nodes that can produce aerial roots. A textured support, steady warmth and higher humidity help the stem anchor and allow the leaves to become larger and more defined.

Velvety green leaves with red juvenile backs

  • Species and origin: Accepted Philodendron species native to Colombia.
  • Foliage: Velvety green upper surfaces with red to burgundy tones on young leaf backs.
  • Growth habit: Climbing Philodendron with aerial roots at the stem nodes.
  • Growing conditions: Warm, humid conditions and an airy mix help roots stay active and new velvet leaves unfurl cleanly.
  • Support response: Leaves usually become larger and more defined when the stem can climb.

Colombian origin of Philodendron rubrijuvenile

Philodendron rubrijuvenile Croat & R.Kaufmann was published in Aroideana 45(1): 214 in 2022 and is accepted as native to Colombia, where it grows primarily in the wet tropical biome. Indoors, keep it in bright filtered light, warm root conditions, higher humidity and a lightly moist, airy substrate.

The velvety blade surface marks more easily than thick glossy Philodendron foliage. Keep water directed into the substrate rather than over the velvet leaves, and let new foliage unfurl without handling. The red underside is a juvenile-growth feature, so individual leaves can soften in colour as they mature.

Warmth, humidity and support for velvet foliage

  • Light: Give bright indirect light, around 10,000–20,000 lux; strong direct sun can mark the velvety leaf surface.
  • Watering: Water when the upper 30–50% of the mix has dried, then let excess water drain fully.
  • Substrate: Use an airy aroid mix with bark, coco chips, perlite or pumice and a modest moisture buffer.
  • Pot choice: Use a pot with drainage holes and enough depth or weight to hold the climbing stem and support securely.
  • Repotting: Repot when roots fill the pot, the support becomes unstable or the substrate starts breaking down. Move up gradually to keep the root zone airy.
  • Humidity: Aim for 60–80% for smoother leaf expansion and better aerial-root activity.
  • Temperature: Keep at 18–29°C and protect the plant from temperatures below 15°C.
  • Support: Train the stem onto a moss pole, tree-fern-style pole or plank while the internodes are still flexible.
  • Feeding: Use a balanced fertiliser at low to moderate strength during active growth.
  • Growth rate: Expect moderate climbing growth once the plant is rooted, warm and supported. Supported stems can produce larger leaves over time.
  • Placement: Place it where the velvet leaves have room to open without rubbing against glass, walls, shelves or neighbouring plants.
  • Semi-hydroponics: This Philodendron can adapt to mineral or semi-hydro substrates if roots are transitioned gradually and the reservoir is kept clean.
  • Pruning: Remove yellowing or damaged leaves and trim stretched stems above a node if the plant needs reshaping.
  • Propagation: Root stem cuttings with at least one node in warm, humid conditions.

Leaf marks, stalled unfurling and pest checks

  • Crispy patches: Check for direct sun, dry root pockets or low humidity around emerging leaves.
  • Stalled leaf unfurling: Increase humidity and check that the root ball is not drying too hard between waterings.
  • Yellowing lower leaves: Inspect the root zone for cold, wet mix or poor drainage.
  • Small new leaves: Check light, support and root health. Undersized growth often appears when the stem cannot climb or the roots are weak.
  • Fine speckling or dull patches: Check leaf undersides, petiole bases, cataphylls and new growth for thrips, mites, mealybugs and scale.

Ingestion safety

Philodendron rubrijuvenile is toxic if ingested. It contains insoluble calcium oxalate crystals, which can irritate the mouth, lips, tongue and throat. Keep the plant out of reach of pets and children, and wash hands after pruning or taking cuttings if sap contacts the skin.

Rubrijuvenile and El Choco Red

Philodendron is an Araceae genus whose name comes from Greek roots meaning “tree-loving”, reflecting the climbing or tree-associated habit of many species. The species epithet rubrijuvenile refers to the red colour of immature leaves. The plant circulated as Philodendron sp. 'El Choco Red' before it was described as Philodendron rubrijuvenile.

Choose Philodendron 'El Choco Red' for velvety green leaves and red-toned juvenile leaf backs on a Colombian climbing Philodendron.

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MRL
Chelsea, 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
Cuba, 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
Boise, 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
Los Angeles, 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
Alexandria, 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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