Penny Rose Blotch Viola is a vibrant F1 hybrid that delivers continuous color from early summer through frost. This compact bush variety produces blooms with distinctive rose-tinted petals and dark blotches that make each flower feel hand-painted. Hardy enough to tolerate light frosts and blooming within 60 to 70 days from transplant, it thrives in partial shade and adapts beautifully to containers or garden beds. The long stems and prolific flowering habit mean fresh cut flowers all season long with proper deadheading.
Partial Shade
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5-9
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High
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This new variety blooms relentlessly from transplant through fall, producing flowers on stems long enough for cutting. The distinctive rose and blotch coloring sets each bloom apart, and the ability to tolerate light frost extends your growing season in both directions. Sown in late winter for spring blooms or in late summer for fall color, it adapts to your garden's rhythm rather than demanding one.
Penny Rose Blotch Viola excels as a cut flower, with long stems and multiple open blooms per stem making it excellent for bouquets and floral arrangements. It also thrives in containers on patios and deck railings, and performs well in mixed garden beds where its bushy growth habit fills space naturally. The edible flowers can be harvested when fully open for garnishing plates and salads.
No timeline data available yet for this variety.
Sow seeds 7 to 9 weeks before your intended transplant date, or 8 to 9 weeks ahead if you want flowering plants in cell packs. Cover seeds lightly and avoid displacing them by bottom watering or misting gently. Transplant to cell packs or larger containers once the first true leaves appear, then harden off seedlings over several days before moving them outdoors.
Transplant hardened-off seedlings outside after the danger of heavy frost has passed. Violas tolerate light frost, so a light freeze after transplanting won't harm established plants. Space plants 6 inches apart in their final location.
Direct seeding is not recommended for this variety.
For cut flowers, harvest stems when at least one bloom per stem is fully open. Cut in the early morning when stems are hydrated. For edible flowers, pick blooms when they are fully open. Both cut flowers and edible blooms benefit from deadheading, which simultaneously extends bloom time and provides harvestable material.
Deadheading is critical for continuous blooms. Remove spent flowers regularly throughout the season, cutting stems at least to the first open bloom on the stem. This technique encourages the plant to produce more flowers rather than setting seed.
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