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philodendron red emerald vs imperial red

philodendron red emerald vs imperial red Philodendron 'Imperial Red' – Foliage Factory

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Description

philodendron red emerald vs imperial red Philodendron 'Imperial Red' – Foliage FactoryPhilodendron 'Imperial Red' Philodendron 'Imperial Red' is a self heading Philodendron grown for glossy leaves that open red to bronze and deepen as they mature. The plant forms a central body, with new leaves rising from the centre and older leaves spreading outward to create a full, layered shape. New leaves provide the strongest red colour, often opening in red, coppery or burgundy tones before settling into darker green red foliage. Steady root

Philodendron 'Imperial Red'

Philodendron 'Imperial Red' is a self-heading Philodendron grown for glossy leaves that open red to bronze and deepen as they mature. The plant forms a central body, with new leaves rising from the centre and older leaves spreading outward to create a full, layered shape.

New leaves provide the strongest red colour, often opening in red, coppery or burgundy tones before settling into darker green-red foliage. Steady root health, warmth and bright filtered light help the plant keep producing new leaves.

Red new growth and rosette-form habit

  • Leaf colour: New foliage opens red to bronze, then matures into deeper red-green tones.
  • Growth habit: Self-heading Philodendron with a central stem and outward leaf spread.
  • Leaf finish: Smooth, glossy blades with a firm texture once mature.
  • Support needs: Grown as a freestanding plant with no pole support requirement.
  • Indoor behaviour: Best in bright indirect light, warm temperatures and well-drained substrate.

How the colour develops with each new leaf

Philodendron 'Imperial Red' develops colour through each new leaf cycle. Fresh growth is usually the brightest part of the plant, while older leaves become deeper and more subdued. This gives mature plants a layered look, with younger leaves standing out from the darker outer foliage.

The plant grows from a compact central stem with overlapping petiole bases. Good airflow around that centre helps keep the lower growth clean. Removing fully yellowed old leaves is fine, but cutting healthy lower leaves just to expose the stem can weaken the plant’s energy production and reduce the full shape.

As with other self-heading Philodendron cultivars, the roots need a breathable mix. A dense, wet substrate can cause lower leaf yellowing even when the top of the plant still looks firm. Bright indirect light supports active growth, while strong direct sun can scorch or bleach the glossy surface.

Care for active self-heading growth

  • Light: Provide bright indirect light for steady new growth. Avoid intense direct sun, especially through hot glass.
  • Watering: Water deeply once the top few centimetres of substrate have dried. Let excess water drain completely.
  • Substrate: Use a chunky aroid mix with bark, perlite, pumice and organic matter. The mix should hold light moisture while staying airy.
  • Temperature: Keep warm, ideally above 18°C. Cold roots and wet soil can quickly damage the lower stem.
  • Humidity: Moderate humidity supports smooth new leaves. Very dry air can contribute to brown edges during active growth.
  • Feeding: Feed lightly during the growing season. Reduce feeding when the plant slows down.
  • Cleaning: Wipe glossy leaves with a soft damp cloth so dust does not dull the surface or block light.
  • Repotting: Repot into a slightly larger pot once roots are crowded. Keep the central stem at its previous planting depth.

Leaf colour, stem and root warning signs

  • Weak colour on new leaves: Check overall growth quality first. Very low light can reduce leaf size and slow new leaf production.
  • Yellow lower leaves: A single older leaf can be normal, but several yellowing leaves suggest too much moisture, compacted substrate or low light.
  • Brown patches: Crispy patches can come from direct sun or drought stress. Soft dark patches suggest wet, cold conditions or tissue damage.
  • Soft base: Inspect the roots and lower stem immediately. This often develops when the plant is planted too deeply or kept too wet.
  • Pest damage: Look for fine stippling, sticky residue or distorted new leaves. Check petioles, leaf backs and the central growth area.

Philodendron 'Imperial Red' grows best with consistent watering, warmth and a breathable mix. Regular rotation keeps the central growth balanced, and a stable pot helps prevent the plant from leaning as the leaves become larger.

Safety with Philodendron 'Imperial Red'

Philodendron 'Imperial Red' is not pet-safe. Leaves and stems contain insoluble calcium oxalate crystals that can irritate the mouth, tongue and throat if ingested. Sap may irritate skin, so wash hands after pruning and keep removed leaves away from pets and children.

DeCoster origin and cultivar background

Philodendron belongs to the Araceae family and is native across tropical America as a genus. The name comes from Greek elements meaning “loving” and “tree”, linked to the tree-associated growth of many Philodendron species. Philodendron 'Imperial Red' was selected by Paul DeCoster in Melle, Belgium, from Bamboo Nursery seedlings of unknown parentage.

Philodendron 'Imperial Red' forms a full freestanding plant with red-toned new growth and darker mature foliage around the central crown.

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Jason
Lowell, US
★★★★★ 3
I don't know what it's supposed to be like
I have never had Biltong so I have no idea how this compares to others. I was pretty excited about it because it claims to be a tender beef snack, better than jerky. In my experience though, there were a couple things I should note. It's not that tender. It's not super chewy like some very dry jerky is but it's sort of like a very thick paper. I think it would be a really good texture if it were more tender but as-is, I don't know if people purely prefer it or if it's sort of a traditional thing that has a texture they try to nail. It's not big on flavor. Clearly it is spiced for flavor to a degree but it's very muted. Regarding heat, I have a lot of spicy food so maybe people that don't would think otherwise but, to me, calling it spicy is a huge overstatement. I need to try other biltong because it's entirely possible that this is a prime example and I just don't know it, but if it is I can't say I'm a big fan.
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Reviewed in the United States on March 29, 2019
J
Verified Purchase
JamesMorrissey
Belleville, US
★★★★★ 5
Good Cut/Texture, Spicy Flavor Isn't the Best - Try Traditional!
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
Update: Great customer service! They provided a pack of traditional flavor after seeing my review (originally 3 stars, now 5). The traditional flavor is MUCH better and passed the taste-test from everyone in my house. I imagined traditional flavor would be like spicy - just milder. I was wrong, it's a very different flavor, more familiar to American jerky, but still very unique and delicious. Combined with the unique texture (biltong is new to me), it's hard not to eat this by the handful. Getting the right flavor completely changed my opinion. Try traditional first! Original Review: I appreciate the nutrition, great for snacking. The cut/texture is good - seems like thicker cuts of dried meat sliced wafer thin. I tried Spicy Biltong, which wasn't great. I normally share a little bit of jerky with my young son and even my wife has some occasionally. We all agreed that the flavor wasn't great. Maybe other flavors are better. Better flavor would have made all the difference, but at this price, I probably won't risk it.
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Reviewed in the United States on February 6, 2019
J
Verified Purchase
Juan V.
Carnegie, US
★★★★★ 1
Buy if you like shredded meat I guess
Flavor Name: Spicy, Size: 2 Ounce (Pack of 1)
I was so excited to try these “slices” of beef because I grew up eating deer biltong made from deers my uncles would go hunt. Some of the best snacks I ever had, absolutely delicious. So when I decided to see if any biltong was actually sold around here I was surprised and pleased this was available. Unlike beef jerky which uses lots of sugar for some reason I was hoping this would have more meaty flavor but it doesn’t really. Although that might be due to the fact that I did get “slices” of meat, no what I got was basically shredded and powdered. It’s salty, but has absolutely no spice whatsoever and is just not good at all.
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Reviewed in the United States on September 28, 2025
H
Verified Purchase
Hanna
Lowell, US
★★★★★ 2
Very greasy biltong and not spicy at all
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1), Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
The flavor is ok but the spice is almost nonexistent. It’s super greasy/oily, with big pieces of fat, so if you’re expecting a nice lean, dry, and spicy biltong, this is not the right one to try. I took the photo to try and capture the shiny, wet, translucent appearance of this biltong but it’s hard to see. Maybe it’s just personal preference but I’m used to biltong being dry and opaque with nearly zero fat chunks and not leaving a film of oil on my hands after eating it.
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Reviewed in the United States on July 6, 2025
R
Verified Purchase
ROSE
Carnegie, US
★★★★★ 5
Most like South African Biltong
Flavor Name: Spicy, Size: 4 Ounce (Pack of 1)
Firstly, this is NOT JERKY!! So please stop comparing it to that disgusting, over-processed, artificially flavored stuff. Nothing can compare to good biltong. It is seasoned and air dried meat that is the most amazing high protein snack available. Jerky doesn't deserve to be in the same room as biltong, let alone compared to it. I am a South African recently relocated to the USA and have been trying various Biltong brands available. This is by far the best. I prefer the spicy to the original, but that it a personal preference, the original is also very good, but could do with a bit more flavor. The dry wors is also good, but I am a big biltong eater and always have been. For those of you who don't know, dry wors is a thin sausage (sausage = wors), that has been air dried. It is not a brat type sausage that most Americans are familiar with, it is more a kielbasa or Argentinian style sausage (but not quite). Thank you, being able to have this, has prevented me from going crazy some days. Now I just need to try your boerewors!
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Reviewed in the United States on September 16, 2021

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