| Management number | 250425465 | Release Date | 2026/09/17 | List Price | US$3.20 | Model Number | 250425465 | ||
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'Ana Lu' produces a symmetrical rosette of fleshy, spoon-shaped leaves in soft mint green with crimson-edged tips that deepen in intensity with more sun exposure. The leaves have a powdery coating, called farina, that gives the surface a frosted appearance. It stays compact, typically reaching 3 to 5 inches across at maturity.
'Ana Lu' may produce slender arching stems in late spring to summer, tipped with small bell-shaped flowers in coral to orange tones, though a noticeable drop in nighttime temperature often triggers blooming. It is pet-friendly, so it can sit anywhere in the home without concern for cats or dogs. You can leave it up to ten days without water, which suits busy households and short trips alike.
It prefers temperatures between 60°F and 80°F and should be kept away from cold drafts or sudden temperature swings below 40°F.
Q: How much light does Echeveria 'Ana Lu' need indoors?
A: An east or west-facing window works well. South-facing windows can scorch the leaves, especially if the plant sits directly against the glass with no filter.
Q: How do I know when this succulent needs water?
A: Echeveria 'Ana Lu' wilts slightly and the leaves feel less firm when it is dry. Check the soil before watering and make sure it is completely dry all the way through.
Q: Is 'Ana Lu' safe for pets?
A: Yes, it is non-toxic and safe for cats and dogs.
Q: How do I propagate this succulent?
A: 'Ana Lu' propagates from leaf cuttings or offsets. Gently twist a healthy leaf free from the stem, let it callous for a day or two, then place it on dry succulent mix.
Q: Can 'Ana Lu' stay outside in autumn?
A: It can stay outdoors into early autumn as long as nighttime temperatures stay above 40°F. Bring it in before the first frost.
Q: Why is this succulent hard to find?
A: 'Ana Lu' is a rare hybrid with limited production, so it moves quickly through specialty growers and is not commonly stocked in garden centers.
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