Fuchsia

Fuchsia × standishii

The fuchsia (Fuchsia × standishii) is a free-flowering ornamental for cool, part-shade spots. It likes steady moisture and dislikes heat — ideal in soil and coco.

Mis à jour:

Lumière

Part to light shade; full sun and heat make the flowers drop.

Arrosage

Keep evenly moist, never dry out; on hot days water morning and evening.

Température

Prefers cool: 15–24 °C. Above 26 °C flowering stalls.

Humidité

50–70 %.

Valeurs cibles par méthode et phase

Terre
Phase pH EC (mS/cm) Eau °C Air °C Humidité % Lumière h Durée (jours)
Plantule 6.3–6.8 0.8–1.2 15–22 55–70 14 21
Végétatif 6.3–6.8 1.2–1.6 15–24 50–65 14 40
Floraison 6.3–6.8 1.4–1.8 15–22 50–65 13 60
Coco
Phase pH EC (mS/cm) Eau °C Air °C Humidité % Lumière h Durée (jours)
Plantule 6–6.5 0.8–1.2 16–20 15–22 55–70 14 21
Végétatif 6–6.5 1.2–1.6 16–20 15–24 50–65 14 40
Floraison 6–6.5 1.4–1.8 16–20 15–22 50–65 13 60

Problèmes fréquents

Fuchsia rust, whitefly, bud drop from heat/drought.

Space & Size

Final height
60 cm
Final width
50 cm
Spacing
35 cm
Root depth
25 cm
Min. container (Terre)
≥ 5 L
Min. container (Coco)
≥ 5 L

Pests & diseases

Pest / Disease Symptom Organic treatment
Whitefly white flies under leaves sticky traps, beneficials
Vine weevil notched leaves, larvae at roots nematodes in the pot
Fuchsia rust orange pustules under leaves airflow, remove affected leaves

Edible parts

  • Fruit · edible from Fructification — berries edible, mild

Techniques de rendement

Deadhead regularly to keep it flowering; pinch young shoots for bushy growth.

Propagation & pollination

Method
cutting
Germination time
21 days
Germination temp
18-22 °C
Pollination
insect
Hand pollination needed
no

very easy from cuttings

Flavor

berries mild, slightly peppery

Storage

Eat berries fresh.

History

The fuchsia is named after the botanist Leonhart Fuchs and originally comes from Central and South America. Its dancing flowers make it a favourite balcony and container plant.

Nutrition

The berries are edible and contain some vitamin C.

Sources

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