SKU: 38229146573
chlorophytum comosum variegated

chlorophytum comosum variegated Chlorophytum comosum 'Variegatum' – Foliage Factory

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Description

chlorophytum comosum variegated Chlorophytum comosum 'Variegatum' – Foliage FactoryChlorophytum comosum 'Variegatum' Chlorophytum comosum 'Variegatum' is a variegated spider plant cultivar with arching green leaves edged in white to cream. It grows from a central rosette and develops a graceful cascading outline as the leaves lengthen and mature flower stems begin to carry small plantlets. The pale margins create a ribboned edge along each strap shaped leaf, with a green centre running through the rosette. Mature plants can produce

Chlorophytum comosum 'Variegatum'

Chlorophytum comosum 'Variegatum' is a variegated spider plant cultivar with arching green leaves edged in white to cream. It grows from a central rosette and develops a graceful cascading outline as the leaves lengthen and mature flower stems begin to carry small plantlets.

The pale margins create a ribboned edge along each strap-shaped leaf, with a green centre running through the rosette. Mature plants can produce thin arching stems with small white flowers, followed by young plantlets that root easily once they form small root initials.

Classic striped spider plant traits

  • Variegated spider plant cultivar with green centres and pale leaf margins
  • Arching rosette growth with narrow strap-shaped leaves
  • Produces small white flowers and hanging plantlets on mature stems
  • Fleshy roots store moisture and fill containers strongly over time
  • ASPCA-listed as non-toxic to cats and dogs

Botanical origin and variegated growth

Chlorophytum comosum belongs to the Asparagaceae family and is native across parts of tropical Africa into southern Africa. The species grows as a perennial with tufted leaves, fleshy roots, and flowering stems that can carry both flowers and plantlets.

'Variegatum' is a cultivated variegated form of Chlorophytum comosum. Its green-centred leaves with pale margins create a clear striped effect, especially once the leaves arch over the pot. The plant’s thick roots help it cope with short dry phases and can fill a container quickly during active growth.

Care for arching variegated growth

  • Light: Set in bright indirect light or gentle morning/evening sun. Strong midday sun can scorch the pale margins and leave dry marks.
  • Watering: Give a thorough soak once the upper substrate has dried, then let the pot drain fully. The thick roots cope well when the upper substrate dries before the next soak.
  • Substrate: Choose a well-drained houseplant mix with enough openness for thick roots. Perlite, fine bark, or pumice helps prevent compaction.
  • Temperature: Maintain temperatures above 15°C for steady growth. Cool wet conditions can damage the fleshy roots.
  • Humidity: Regular room humidity is suitable. Dry heated air can contribute to tip browning, especially on older leaves.
  • Feeding: Apply a mild fertiliser during spring and summer. A light schedule keeps growth steady and limits salt stress in the root zone.
  • Repotting: Repot when roots press firmly against the pot or water runs through too quickly. Divide crowded clumps during repotting if desired.
  • Pruning: Remove dry tips, spent flower stems, and old plantlets with clean scissors. Keep the central crown clear and dry after watering.
  • Propagation: Root plantlets in substrate once small roots are visible, or divide mature clumps with several growth points.
  • Summer outdoors: Warm sheltered shade suits seasonal placement. Acclimate gradually and bring indoors before cool nights return.

Tips, roots and runner signals

  • Brown tips: Check water quality, watering pattern, dry air, and fertiliser salts. Low-mineral or rainwater can help where tap water causes repeated tip burn.
  • Yellowing and soft roots: Usually points to a wet, compacted root zone. Check drainage and repot into a more open mix if needed.
  • Scorched pale margins: Move the plant out of direct sun and trim only fully dry tissue.
  • Few plantlets: Younger plants often need more time before sending out runners. Very rich feeding can also favour leaves over plantlet production.

Offsets and repotting signs

Chlorophytum comosum can fill a pot with thick white storage roots. A crowded root system can reduce water retention in the substrate, so a plant that dries unusually fast may be ready for repotting or division.

Pet-safe status and trailing leaves

Chlorophytum comosum appears on ASPCA’s non-toxic list for cats and dogs. Fibrous leaves can still trigger vomiting after chewing, so keep long leaves and plantlets away from animals that nibble houseplants.

Botanical name and cultivar note

The accepted species name is Chlorophytum comosum (Thunb.) Jacques, in the family Asparagaceae. The genus name Chlorophytum comes from Greek roots meaning green or yellow-green plant. The species epithet comosum means furnished with a tuft, referring to the tufted rosette of leaves. 'Variegatum' is the pale-edged variegated spider plant cultivar.

Chlorophytum comosum 'Variegatum' forms arching striped leaves and plantlet-producing runners from a tufted rosette.

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4.7 ★★★★★
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Booksalottle
Boise, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
San Leandro, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
J
Verified Purchase
JoiceMaynard
Chelsea, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026
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Verified Purchase
T. J. MCNEILL
Charlottesville, US
★★★★★ 5
Great Cookware Best purchase
Color: Blue, Size: 6-Quart
I purchased mine back in 2021 and I absolutely love it, cooks the best stew ever easy wash and cleanup. Also great for deep frying
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Reviewed in the United States on June 6, 2026
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Verified Purchase
Firebabe
West Palm Beach, US
★★★★★ 5
Great quality. Easy to clean. Nice appearance.
Color: Red, Size: 4.3-Quart
Solid, heavy pot for cooking and baking. I bought it mainly for making soups, stews and breads. I have only tried soups thus far. The pot cleaned up very easily. The bottom of the pot heated uniformly. Nothing was stuck to the pot when I was simmering on the glass top stove. I have not had the chance to bake yet, but seeing how evenly it held heat while cooking, I am thinking this will be perfect. I bought the red color. It gives a nice pop of color in my kitchen. This pot will probably last me a long time. I would buy one if I needed a replacement, or a gift for someone.
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Reviewed in the United States on November 29, 2025

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