B.C. POINSETTIAS HELP CREATE CLASSIC CHRISTMAS SPIRIT
Poinsettias (Euphorbia pucherrima) have a long and interesting history. Today, of course, they are widely connected to the Christmas season, and that’s just part of the reason they are still the world’s No. 1 holiday indoor flowering plant.
Native to the silver mining region of Taxco, Mexico, poinsettias were a part of the Inca people’s early winter celebrations. Because of their brilliant colour they were highly prized as a symbol of purity. The Inca also made dyes from the bracts (flowers) and medicinal preparations to treat fevers from the sap.
In the 17th century, early Christian missionaries in the region adopted the poinsettia flower for their nativity procession, the Fiesta of Santa Pesebre. The flower’s beauty and the fact that it bloomed during the winter solstice was the link to Christmas.
The first American ambassador to Mexico just happened to be a bit of a botanist, and he spotted this winter-blooming plant while visiting silver mines. Intrigued, he brought some plants back to his home in South Carolina. Not much more happened until 1902 when a German immigrant named Albert Ecke started growing them in outdoor fields near Los Angeles as a Christmas cut flower.
Ecke soon realized they had more potential as a potted plant. By the late 1950s, the tradition of potted poinsettias as a Christmas plant was firmly established.
My father was one of the early growers of the Ecke varieties and believe me when I say they were a challenge. In the early days, the biggest issue was trying to keep the leaves on until Christmas. There were no growth retardants, and a four-foot poinsettia was quite common.
Throughout the 1950s, poinsettia breeding really took off, resulting in many innovations. By the early 1960s, the Mikkelsen varieties were welcome introductions to the market because both growers and consumers found them easier to grow and care for.
Also in the 1960s, the Hegg family in Norway developed a strain of poinsettia that revolutionized the plant. Hegg poinsettias could be grown much cooler, in the 15C range, making them more viable than their tropical cousins. They also branched out earlier from a July pinching when the growing tip was removed to allow the plant to send out lots of new side growth. Their leaves also stayed on for months, making them far easier for people to care for them in their homes.
New colours appeared about the same time, further enhancing their appeal. Poinsettia breeders around the world, including the Ecke family, developed this strain into many new varieties.
Poinsettias are one of the longest crops for any grower to produce, making them one of the costliest. In the greenhouse industry, especially in the northern hemisphere, growing a difficult crop over a six-month period during the coldest months of the year was always a challenge because of the labour and energy costs.
Therefore, breeding focused on developing earlier varieties and getting the production time down to 16-17 weeks. To save growing space and energy, far more compact varieties were developed that could also tolerate cooler temperatures.
The foliage was bred to create a darker green coloration, thus creating a nice contrast to the beautifully coloured bracts. Overall, the plants were bred to be more resilient when put in a home situation.
Beyond all shades of reds, whites and pinks, unique colours evolved, such as soft yellow bracts, tawny coloured ones and speckled forms like Red Glitter. Some of my favourites, like Orange Spice and Autumn Leaves have come and gone because, in spite of all the innovations, red poinsettias still dominate about 60 to 70 per cent of the market. The popularity of white poinsettias is growing at over 10 per cent, with all other colours combined making up the balance.
There exists a long-standing assumption that poinsettias are poisonous. According to Ohio State University, lengthy research with laboratory rats has determined that they were not subject to any ill effects from eating both the leaves and the bracts.
According to Gary Vollmer, of Pan American Seeds, one of North America’s leading authorities on poinsettias, all parts of the plant taste unpleasantly bitter. Poinsettias are euphorbias, and some folks can experience skin irritation because of their sap. The sticky sap is not safe for birds because it may cause their food to get stuck in their gullets.
Poinsettias range in size from those suitable for desks and windowsills, such as the tiny, single stem Pixies, all the way up to huge showpieces in 12-inch pots with the plants measuring up to two feet across. Poinsettias can also be made into tree forms and planted in hanging baskets.
Today, caring for a poinsettia is quite simple. Its colour will remain more vibrant if the plant is placed closer to a cool east or north window, and room temperature is kept around 12-15C.
Watering is the most critical issue. To know if your poinsettia needs water, pick up the pot and feel its weight. If it feels heavy, leave it alone, but if it begins to feel light, give your poinsettia a good drink of warm water. Be sure to let any excess water drain away. Don’t let the pot sit in water because it will become water logged.
If you’re not sure how you’re doing, carefully turn your poinsettia upside down and remove the pot. Look at the roots. They should be nice and white. If they are, all is good. If the roots are turning brown, that’s a sign of too much water, so ease up. It’s better to be a little dry than too wet.
Poinsettias are magnificent plants, and some of the most beautiful to enjoy at this time of year. Millions are grown locally by many B.C. growers. It’s a crop we export to the United States. Because of their diversity in size and colour, poinsettias deserve a few locations in your home, not only during the Christmas season but well beyond.