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Castano

Castano

The Castano originates from Australia. Not very strange for a plant officially called the Castanospermum australe. Or as we prefer to call him, the Australian chestnut. The nice thing about the Castano is that the plant grows out of its chestnuts. These chestnuts rise above the earth, which creates a nice atmosphere. In nature, the trees grow up to 15 meters high. As soon as the pods, or chestnuts, are ripe they fall out of the tree. These pods are collected, shipped to the Netherlands and finally grown by our growers.

View our Castanos.

Castano

The Castano originates from Australia. Not very strange for a plant officially called the Castanospermum australe. Or as we prefer to call him, the Australian chestnut. The nice thing about the Castano is that the plant grows out of its chestnuts. These chestnuts rise above the earth, which creates a nice atmosphere. In nature, the trees grow up to 15 meters high. As soon as the pods, or chestnuts, are ripe they fall out of the tree. These pods are collected, shipped to the Netherlands and finally grown by our growers.

Castano

The Castano originates from Australia. Not very strange for a plant officially called the Castanospermum australe. Or as we prefer to call him, the Australian chestnut. The nice thing about the Castano is that the plant grows out of its chestnuts. These chestnuts rise above the earth, which creates a nice atmosphere. In nature, the trees grow up to 15 meters high. As soon as the pods, or chestnuts, are ripe they fall out of the tree. These pods are collected, shipped to the Netherlands and finally grown by our growers.

Direct sunlight

Watering every 1,5 weeks

No air-purifying plant

1x a month plantnutrition

Not toxic

Repot once every 2 years

Direct sunlight

Watering every 1,5 weeks

No air-purifying plant

1x a month plantnutrition

Not toxic

Repot once every 2 years

How do you take care of a Castano?

The best location

Maybe not very crazy with roots in Australia, but the Castano likes to stand in the light. A pitch with direct sunlight is ideal for the Castano. Certainly a south-facing window, which is too bright for most plants, ensures that the Castano is in place. Despite the fact that the plant likes to be very light, indirect sunlight up to even the half shade is not a problem. The most important thing is that his pitch is warm.

Watering the Castano

The Castano loves lots of water. We certainly recommend choosing a flowerpot with saucer. With every watering, pour the earth so full that water enters the dish. Leave this water for a maximum of 20 minutes. In this way you give the Castano the chance to absorb the water in the roots. After these 20 minutes it is important to empty the dish. The Castano needs water again about every 10 days. How often you need to water depends on the room temperature. The warmer, the faster the water dries up. It is important not to let the soil dry out completely.

Plant nutrition

From spring onwards you can give extra plant nutrition once a month. That makes the Castano happy! Universal plant food is fine for the Castano. In any case, never give more than the recommended amount.

Repotting

We recommend putting the Castano in a larger flowerpot immediately after purchase. Preferably more than 20% than his previous (inner) pot. Use fresh earth. The plant will thank you! After repotting for the first time, it is needed again after about two times. Or as soon as the plant grows out of its pot, of course.

Air purifying function

The Castano is not known for its air-purifying function. As far as we’re concerned, no problem. The plant is already nice enough of itself!

Is the Castano poisonous?

The Castano itself is not poisonous but the chestnut from which the plant grows is. Not very handy with curious cats or dogs around!

Diseases and peculiarities

In principle, the Castano is not excessively susceptible to diseases and pests. Should the plant still suffer from intruders, then you can use pesticide. Although pesticide can mean the end of the plant. Like a disease or vermin, by the way. Well, we’ll leave that with you.

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