anthurium regale for sale Anthurium regale
SKU: 16703547508
anthurium regale for sale

anthurium regale for sale Anthurium regale

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Description

anthurium regale for sale Anthurium regaleAnthurium regale Anthurium regale is a Peruvian foliage Anthurium known for large velvety leaves with pale, prominent venation. Mature blades can become very large under warm, humid cultivation, developing a long heart shaped form with a strong central midrib and branching lateral veins. The plant grows from a sturdy base and carries its leaves on upright petioles, allowing each blade to hang and display its full length. The surface is deep green and

Anthurium regale

Anthurium regale is a Peruvian foliage Anthurium known for large velvety leaves with pale, prominent venation. Mature blades can become very large under warm, humid cultivation, developing a long heart-shaped form with a strong central midrib and branching lateral veins.

The plant grows from a sturdy base and carries its leaves on upright petioles, allowing each blade to hang and display its full length. The surface is deep green and softly matte, while pale veins define the blade from base to tip. In a pot, Anthurium regale is shaped by size, proportion and vein contrast.

Defining traits of Anthurium regale

  • Growth habit: Subshrub Anthurium with a strong base and large leaves.
  • Leaf size: Mature blades can reach impressive lengths in stable, humid conditions.
  • Texture: Velvety, matte green upper surface with a soft visual depth.
  • Venation: Pale midrib and lateral veins, with basal veins forming a strong lower leaf pattern.
  • Origin: Native to northeastern Peru in wet tropical conditions.

Peruvian origin and mature leaf character

Anthurium regale is native to northeastern Peru and grows primarily in wet tropical conditions. Botanical literature describes very large velvety blades with pale veins, with mature leaves recorded from around 35 cm to about 100 cm long. That scale requires room for leaves to hang freely and enough root stability for long petioles.

The inflorescence follows the typical Anthurium pattern of spathe and spadix, but the species is recognised in cultivation by long velvet blades, pale venation and mature leaf scale. Strong, consistent growth depends on warm roots, open substrate and stable humidity during leaf expansion.

Anthurium regale care requirements

  • Light: Provide bright filtered light. Large velvet leaves can mark in harsh direct sun, especially during warm midday exposure.
  • Watering: Keep the substrate evenly moist through active growth, then water again once the upper layer has started to dry. Large plants use more water when actively sizing up.
  • Substrate: Use a chunky, moisture-retentive Anthurium mix with bark, coco chips, perlite, pumice and a fine organic fraction. The mix should stay airy around thicker roots.
  • Pot choice: Choose a stable pot that balances the weight of long petioles and broad leaves. Good drainage remains essential.
  • Humidity: Aim for 65–85% relative humidity with gentle airflow. Stable humidity helps long leaves expand with fewer creases and dry edges.
  • Temperature: Keep warm, ideally 20–28 °C. Protect from cold draughts and chilled substrate.
  • Feeding: Large velvet Anthuriums respond well to steady low-dose nutrition during active growth.
  • Repotting: Repot when the plant is root-bound or the substrate has lost its open texture. Keep the crown stable during and after repotting.
  • Leaf care: Dust gently with a soft damp cloth. Hold the blade while cleaning so the petiole and midrib are not strained.
  • Propagation: Propagate by division only when the plant has multiple clear growth points. Give divisions high humidity and steady warmth while roots recover.

Issues to watch on Anthurium regale

  • Crinkled new leaves: Check humidity, watering consistency and airflow. Large velvet leaves need stable conditions while unfurling.
  • Brown edges: Review dry air, underwatering, salt buildup and root temperature. Edge stress often reflects a root or humidity imbalance.
  • Yellowing with soft petioles: Inspect roots for rot and check whether the mix is staying dense and wet.
  • Pale, weak growth: Increase filtered light gradually and check that the plant has enough warmth to use the available light.
  • Leaf spotting: Keep leaves dry overnight, increase airflow and isolate the plant if water-soaked lesions spread.

Anthurium regale growing notes

Anthurium regale needs space around the crown as it matures. Crowded shelving can bend new leaves before they harden, and contact with walls or neighbouring plants can damage the velvet surface. A dedicated bright spot with stable humidity gives the plant the best chance to develop its long, clean blades.

Anthurium regale safety notes

Anthurium regale should be kept away from pets and children that may chew plant material. The plant contains insoluble calcium oxalate crystals that can irritate the mouth, tongue, throat, skin and eyes. Place it away from pets and children, and wash hands after pruning, dividing or handling damaged tissue.

Anthurium regale name background

The accepted botanical name is Anthurium regale Linden, in the family Araceae. Anthurium is formed from Greek roots linked to “flower” and “tail”, a reference to the tail-like spadix. The species epithet regale means royal or regal and reflects the long, commanding foliage.

Anthurium regale forms long Peruvian velvet leaves with bold pale venation, upright petioles and mature blades that need clear hanging space.

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Serhii
Whiting, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
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Booksalottle
Los Angeles, 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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Nicholas Wilson
Port Orchard, 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
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JoiceMaynard
Battle Creek, 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
Los Angeles, 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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