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sansevieria plant is snake plant

sansevieria plant is snake plant Laurentii

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Description

sansevieria plant is snake plant LaurentiiDracaena (Sansevieria) trifasciata 'Laurentii' Dracaena trifasciata 'Laurentii' is the familiar yellow edged snake plant, with tall sword shaped leaves rising in firm fans from the base. Each leaf has a deep green centre marked with softer grey green horizontal banding, framed by clear yellow margins that make the leaf shape stand out even from a distance. The result is strong, recognisable and clear in a pot. This cultivar brings height in a slim

Dracaena (Sansevieria) trifasciata 'Laurentii'

Dracaena trifasciata 'Laurentii' is the familiar yellow-edged snake plant, with tall sword-shaped leaves rising in firm fans from the base. Each leaf has a deep green centre marked with softer grey-green horizontal banding, framed by clear yellow margins that make the leaf shape stand out even from a distance. The result is strong, recognisable and clear in a pot.

This cultivar brings height in a slim space. It grows from a rhizome, so new leaves appear as basal shoots beside the older fans. Over time, a young plant becomes a fuller clump as fresh leaves push up from the base and add more layers to the yellow-edged outline.

Classic yellow margins on tall sword leaves

  • Leaf shape: Tall, sword-like blades create a strong vertical line.
  • Colour contrast: Yellow margins frame the banded green centre of each leaf.
  • Growth base: The rhizome sends up new leaves beside older fans, gradually thickening the clump.
  • Indoor placement: It gives height while taking up limited floor or shelf space.
  • Longevity: Mature leaves stay firm for a long time when the root zone is kept warm, airy and dry between waterings.

Rhizome storage and dry intervals

Dracaena trifasciata is a rhizomatous species from seasonally dry tropical parts of Africa. 'Laurentii' stores water in thick leaves and depends on oxygen around the rhizome after watering. The plant handles dry intervals well because the leaves and underground structure are built for moisture storage.

'Laurentii' keeps the strong leaf form of the species and adds bright marginal colouring. The yellow edges are part of the cultivar’s visual identity, while the grey-green striping across the blade gives the centre more depth. Mature leaves can become tall and rigid, so the pot should be stable enough to balance the top growth.

Growth is usually slow indoors, especially in winter or away from bright windows. New shoots may appear narrow at first before expanding into stronger leaves. A slightly snug pot keeps the rhizome stable and lets the substrate dry at a predictable pace.

Care for tall yellow-edged leaves

  • Light: In bright indirect light, new leaves stay sturdier and the contrast remains clearer. In lower light, the plant grows more slowly and the pot needs longer drying time.
  • Watering: Wait until the potting mix has dried deeply, then water evenly and let the pot drain fully. The next watering should come after the lower mix has dried again.
  • Substrate: Use a free-draining mix with pumice, lava rock, coarse sand or fine bark. Mineral structure keeps air around the rhizome.
  • Pot choice: A pot with drainage holes and enough weight for tall leaves keeps the plant steady.
  • Temperature: Keep it in normal indoor warmth, ideally around 18–27 °C. Warm conditions help the root zone recover after watering.
  • Humidity: Average household humidity is sufficient.
  • Feeding: Use a diluted balanced or cactus fertiliser during active growth. Light feeding matches the plant’s slow rhizome growth.
  • Repotting: Repot when new shoots crowd the pot, the container starts to distort or the substrate has broken down. A modest size increase is enough.
  • Propagation: Division preserves the yellow-edged pattern. Leaf cuttings can root and may produce green plants.

Yellow-edge stress signs

  • Soft leaf bases: Inspect the substrate depth, cover pot and rhizome area. Softness near the soil line usually means the lower plant stayed damp for too long.
  • Wrinkled leaves: Check the root system before adding more water. Dryness and damaged roots can both produce a wrinkled leaf surface.
  • Brown margins: Review irregular watering, mineral buildup, old knocks and cold air exposure. Remove only the dry edge if trimming is needed.
  • Leaning leaves: Rotate the pot and check whether new shoots are pressing older leaves sideways. Mature plants may need a heavier pot for a steady base.
  • Paused growth: Growth often slows in winter. Check light and warmth first, then adjust feeding during active growth if needed.

Safety for shared spaces

Keep Dracaena trifasciata 'Laurentii' out of reach of pets and small children who may chew the leaves. Snake plants contain saponins, which can cause nausea, vomiting or diarrhoea in cats and dogs if ingested. The tall, firm leaves also need a secure spot where the pot stays steady.

Botanical name of the classic snake plant

The accepted botanical name for the species is Dracaena trifasciata, while Sansevieria trifasciata remains the older name still widely used in plant shops and care guides. The genus name Dracaena comes from the Greek drakaina, meaning “female dragon”, a name historically linked to red resin in some dragon tree relatives. The species epithet trifasciata means “three-banded” or “marked with three bands”, referring to the banded pattern associated with the species.

Dracaena trifasciata 'Laurentii' has tall green leaves, yellow margins and one of the most recognisable snake plant forms.

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MRL
Grantham, 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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Andrea Pineiro
Battle Creek, US
★★★★★ 5
From Boozy Pasta to Epic Meatloaf — A Hit!
Format: Hardcover, Format: Hardcover
This was the fifth cookbook we made in our cooking club, and I would say it has been my favorite (and the most fun) so far. Every recipe felt exciting and came with Molly’s playful twist on classics. We cooked a full menu: the zucchini and mozzarella salad was fresh and flavorful, though zucchini can sometimes turn out a bit too soft or watery in texture. The Drunken Cacio e Pepe was creamy, delicious, and definitely on the boozy side! The meatloaf was an absolute hit, flavorful, juicy, and one of the favorites at the table. The chile-basted chicken was tasty, though a little too spicy for me. The clams with chili crisp and tofu were another flavorful surprise, while the cornbread was soft and comforting. One standout is that Molly reinvents classics like meatloaf or cornbread in ways that feel new but still approachable. The spicy coconut-smothered green beans were so good I’ve already made them twice, once for my family, who were hesitant about the coconut, but ended up loving them. Overall, this book delivers recipes that are exciting, delicious, and perfect for cooking with friends. For me, it’s a 20/10. Highly recommended. *Español* Este fue el quinto libro que hicimos en nuestro club de cocina, y diría que ha sido mi favorito (y el más divertido) hasta ahora. Cada receta resultó emocionante y con el giro creativo de Molly sobre los clásicos. Preparamos un menú completo: la ensalada de zucchini y mozzarella estuvo fresca y sabrosa, aunque el zucchini a veces queda con una textura un poco demasiado suave o aguada. El Drunken Cacio e Pepe fue cremoso, delicioso y bastante boozy. El meatloaf fue un éxito rotundo, jugoso, lleno de sabor y de los favoritos en la mesa. El pollo con chile estuvo rico, aunque para mí un poco muy picante. Las almejas con chili crisp y tofu fueron otra sorpresa llena de sabor, y el pan de maíz quedó suave y reconfortante. Lo mejor es cómo Molly reinventa clásicos como el meatloaf o el cornbread, haciéndolos nuevos pero aún accesibles. Los green beans con coco picante fueron tan buenos que ya los he hecho dos veces, la primera para mi familia, que al principio dudaba del coco, pero al final les encantó. En general, este libro ofrece recetas emocionantes, deliciosas y perfectas para cocinar en grupo. Para mí, es un 20/10. Muy recomendado.
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Reviewed in the United States on September 21, 2025
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Rachel
New York, US
★★★★★ 4
Mostly easy recipes that taste great!
Format: Spiral-bound
This cookbook has some easy recipes and some that are a bit more involved. She has video links tho to help you along if you need it. I’ve probably made about 1/2 of the recipes in here(not the desserts) and most have been great. The miso chicken, the fried chicken, the mollzballs, the cauliflower salad, and many more were big hits with my family. Got the spiral bound which is really nice to have!
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Reviewed in the United States on December 13, 2025
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Kelly
Los Angeles, US
★★★★★ 5
One of the greatest cookbooks I’ve ever bought
Format: Hardcover
I love cookbooks—like really really love them. I have a collection. I just finished reading this through on the night I received it via preorder—I tracked it all day because I was so excited. I just intuitively felt like after looking at the images and preview that there was really something special about this one. Being a cookbook lover, you can just smell it. This one seemed dense with intention and value, and so colorful, accessible and of-the-moment. And boy was I right!! While there literally hasn’t been enough time to cook anything from this yet (it arrived on my door step three hours ago), I can already tell you that this thing has more soul and voice than 99% of the cookbooks out there. She had me LAUGHING out loud like 12 times no exaggeration (Maldon in the purse?! F yeah ur my girl!), misty eyed (last meal convo), IMPRESSED (QR code for real time audio instructions w classical music?! and vids?! #INNOVATION), thrilled at the ingenuity (salt scoville unit rating omfg), and just overall really knocked back by the joy of seeing someone really live their dreams and GIVE IT to the world. It is so palpable that Molly is living her dreams, and you can tell she works for it. Her writing seems more like her true or embodied self than her spoken words in old YouTube vids I recall. This book is aspirational from a lifestyle perspective but it has nothing to do with the very cool graphic design, great photography and food styling (all wonderful) or her ultra hip house or LA social life or whatever… which is all fun to peek in on, but—it’s because this is a person who has found her calling and is LIVING IT 👏👏 … COMMITTING… and generously sharing herself in the most authentic way with us. It’s just so HER, so specific, which is what we wanna see in ARTISTS. And while I’ve followed Molly with appreciation for years (I never got around to buying her first book but live for her gochujang chx and other Bon Appetit recipes), I’m realizing I have either been sleeping on the true depths of her talent OR she has recently bloomed into just like, her fullest self and I am so so happy for her. I came for the ingredient lists organized by grocery store layout (F-ING FINALLY FINALLY THANK YOU THANK YOU) and the fun vintage typography/nostalgia and umami bombs and gorgeous meatballs, but the inspiration that this book vibrates with (GO FOR IT! Life the life you are meant to live!) will stay with me for quite some time. As a former cooking instructor I know the critical importance of building confidence in order to be a good cook but she just took that concept and blew it to its heights/made it REAL. Can’t wait to make cauliflower salad w vegan ranch, leek za, coconut cornbread, fish n shingled potatoes and orange creamsicle poppy cake. THANK YOU MOLLY!
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Reviewed in the United States on October 11, 2023
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Colleen Rollins
Lowell, US
★★★★★ 5
Molly Snapped. AGAIN
Format: Hardcover
I’ve made a few recipes from this book already and dear god, they’re so good. The hot sauce-braised short ribs and chile-basted half chicken in particular were jaw-droppingly delicious!! One thing I keep seeing is that she reused recipes from her subscription The Club, so maybe don’t get this book if you already have that. I’m not a member of The Club, so these were all new and exciting for me. Another thing - this is not a dry, straightforward cookbook. It’s focuses on fun graphic design and has her signature lingo in it. Yes, the font is kooky, and I’m here for all of it. It’s not illegible, but know what you’re signing up for. And finally, this is not a health cookbook. She has never claimed it is, so I don’t know why some reviews are up in arms about the health aspect. It’s literally called More is More, guys. Some recipes are indulgent, and that’s okay! I try to eat somewhat healthy, and there’s still a lot in it that I could make without modifications. Basically, if you want a very fun, eye-catching cookbook with DELICIOUS recipes, this is for you!
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Reviewed in the United States on October 31, 2023

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