🌵 Trichocereus pachanoi - 35 x 4 cm

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🌵 Trichocereus pachanoi - 35 x 4 cm (item 11)

You will receive the pictured cactus/cuttings (unrooted, minor blemishes possible)

Origin

Trichocereus pachanoi, also known as the San Pedro cactus, originates from the high altitudes of the Andes in South America, particularly from regions in Peru, Ecuador and Bolivia. There it grows at altitudes between 2000 and 3000 meters above sea level. This impressive cactus, which can reach heights of up to 6 meters in the wild, has a long tradition in the culture and medicine of indigenous peoples.

Worth knowing

Trichocereus pachanoi is not only popular because of its size and striking appearance, but also because of its many uses. It has been valued as a medicinal plant in the traditional medicine of the Andean peoples for centuries. Its easy-care nature also makes it an ideal choice for beginners in the field of cactus care. The San Pedro cactus is known for its fast growth rates and its ability to produce impressive flowers under the right conditions.

Tips for rooting cacti

To successfully root the Trichocereus pachanoi, cut off a healthy shoot and leave it to dry for a few days to weeks in a dry, shady place until the cut is completely healed. Then plant the dried shoot in a well-drained substrate consisting of a mixture of cactus soil and sand. Keep the substrate slightly moist, but avoid waterlogging. The first roots should form within a few weeks.

Care of the plants

Trichocereus pachanoi prefers sunny locations and well-drained, nutrient-rich soil. Water the cactus regularly in summer, but make sure that the soil dries out well between waterings. In the winter months, it is sufficient to water the cactus sparingly. A location with temperatures between 10 and 20 degrees Celsius is ideal. You should fertilize the cactus every four to six weeks during the growing season with a special cactus fertilizer. With good care, your San Pedro cactus can thrive for many years and give you a lot of pleasure with its impressive appearance.

 

 

 

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