Most of the Peperomias have minimal to virtually non-existent root systems (species-depending), with the entire mass often being nothing more than a collection of tiny, hair-like appendages used to anchor the plant.

The genus name Peperomia was coined by Spanish botanists Ruiz López and Pavón Jiménez in 1794 after their travels in Peru and Chile.

Peperomias vary considerably in appearance (see gallery below) and there is no universally accepted method of categorising them, although three main groups can be distinguished.

As they do not have access to ground water they are typically succulent to a certain degree, which in many species shows as thick, fleshy leaves which have a waxy surface and are sometimes rippled.

The leaves may be oval with the leafstalk at or near the center of the leaf blade, or they may be heart-shaped or lance-shaped; their size varies from 2.5–10 cm (1–4 in) long.

They store water both in their stout stems and in their succulent leaves, which typically form a sort of “tube” or “burrito”, appearing U- or V-shaped in cross-section, often with epidermal windows on the top-side.

Most peperomia flowers seem odorless to humans but some carry a musty or even unpleasant odor, such as P. graveolens.

Note that many peperomias are found in wide overlapping regions, for example everywhere in tropical America or Asia, and so may have not been included in the species count for individual areas.

Peperomias are often grown for their ornamental foliage and many species are considered easy to grow in homes and greenhouses.

These peperomias fare well in average home conditions and can relatively easily be found in stores and garden centers.

Species in this basic group include P. alata, P. albovittata, P. argyreia, P. blanda, P. boivinii, P. caperata, P. clusiifolia, P. columella, P. dolabriformis, P. ferreyrae, P. fraseri, P. glabella, P. graveolens, P. griseoargentea, P. hoffmannii, P. incana, P. japonica, P. kimnachii, P. maculosa, P. metallica, P. nitida (often sold as P. scandens), P. nivalis, P. obtusifolia, P. pellucida, P. perciliata, P. pereskiifolia, P. polybotrya, P. prostrata, P. quadrangularis (syn.

In addition to natural species and their cultivars, some artificial hybrid varieties can also be found on the market, such as Peperomia 'Hope' (a cross between P. deppeana and P.

[1] Many peperomias are herbs in the sense that their leaves carry a spicy flavour and, when crushed, emit a strong odour.

The cuttings are left to dry for about an hour to allow a protective callus tissue to form, preventing rot.

Semi-succulent species benefit from bottom heat around 21–24°C (70–75°F), but it is important not to seal the top completely, as excessive humidity can be detrimental.

Division involves separating the plant into smaller sections, each with roots attached, and is best done during repotting in the growing season.