SKU: 34471275675
picasso peace lily

picasso peace lily Calla Lily

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Description

picasso peace lily Calla LilyPRESALE Spring 2026 Shipping Schedule: 2 27 2026 Calla Lilies are native to South Africa. Callas are not true lilies but are actually a member of the arum family and is poisonous if eaten. Calla Lilies produce elegant, upright, cup shaped blooms on long, leafless stems. They are available in a wide range of bright colors. Their foliage is generally dark green and sword shaped with many varieties having white speckles. About this Variety Calla Lily

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Spring 2026 Shipping Schedule: 2/27/2026


Calla Lilies are native to South Africa. Callas are not true lilies but are actually a member of the arum family and is poisonous if eaten. Calla Lilies produce elegant, upright, cup-shaped blooms on long, leafless stems. They are available in a wide range of bright colors. Their foliage is generally dark green and sword shaped with many varieties having white speckles.

About this Variety

Calla Lily Picasso produces unique, bicolor blooms of white with dark purple centers.

Highlights

  • Deer & critter resistant
  • Elegant flower stems perfect for cut flowers
  • Grows well in containers, garden beds and borders
  • Beneficial to pollinators; attracts hummingbirds
  • Fragrant blooms

Exposure:

Full Sun to Partial Shade

Blooms:

Late Spring to Summer

Height:

Grows 12-36" tall

Spacing/Depth:

Plant 4-6" apart; 3-5" deep

USDA Zones:

Grow as Perennial in zones 8-10. Grow as Annual elsewhere.

Growing Instructions

Plant Calla Lilies in the spring after all danger of frost has passed. Callas prefer full sun to partially shaded locations - full sun for cooler areas. The ideal soil is rich and porous and drains well, yet still holds enough water for the roots. If your soil is heavy clay and drains slowly, or very sandy and does not hold water, add organic soil amendments like peat moss or ground bark. Spread a 3-4 inch layer of soil amendment if needed and incorporate into the soil to a depth of 10 inches. Plant rhizomes 3-5" deep and 4-6" apart. Cover with soil. When planting a large number of Callas in one bed, excavate the entire area to the recommended depth, work fertilizer into the bottom of the trench, set out rhizomes and then cover all at once. Water thoroughly at planting. While actively growing, water frequently and thoroughly so that water will reach roots. Mulch to keep the soil cool and to prevent the soil from drying out. Apply fertilizer during growing season until foliage starts to turn yellow. After frost has damaged the foliage, dig up rhizomes, dry for a few days, trim off foliage and store in barely damp peat moss at 50-60ºF during the winter. Be sure to check on them a few times to make sure they are not too moist or too dry. Replant in spring after all danger of frost has passed.

Care Tip

In areas where Calla Lilies are winter hardy, divide every few years for best blooming results. After planting rhizomes, water sparingly until growth appears.

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SKU: 34471275675

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leslie self
Waukegan, US
★★★★★ 5
This is the best medium ship book
Format: Kindle
I love this book because it's not just a bunch of stories. It tells you what and how to do!
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Reviewed in the United States on February 15, 2025
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Customer
Bozeman, US
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
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mah jongg lady
Dallas, US
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
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historybuff87
Grantham, US
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook. The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own. As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product. There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on. IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot. A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
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MRL
Cuba, US
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go! So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list. Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken. Pros: - Fun, creative recipes - Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out - Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it - Molly is very talented at creating a ton of flavor from a relatively short ingredient list - The book has QR codes for audio and video follow alongs! Cons: - The header font can be hard to read, but the recipes themselves are readable - The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos. Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023

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