Get ready for poinsettia season; tips from expert growers

Poinsettia season has arrived. And if you want one of these beloved holiday plants, you'd better shop early. Most local outlets sold out of poinsettias by Dec. 11 last year.

More than a week before Thanksgiving, poinsettias pack local nurseries and supermarkets – in many colors and combinations beyond the traditional red, and often locally grown.

For example, Green Acres Nursery & Supply grew more than 7,000 poinsettias at its Eisley’s Nursery in Auburn. Eisley’s has been producing prized poinsettias for almost 80 years. These plants will fill Green Acres’ seven nurseries plus other Northern California outlets.

“I used to hate poinsettias,” admits Greg Gayton, Green Acres’ chief garden guru, during a recent tour of the nursery’s greenhouses. “But all these new varieties really changed the game.”

For this season, Green Acres grew about 12 varieties in shades of bright pink, orange, yellow, gold, white, variegated, speckled and of course red in a wide range of bract shapes such as curly, skinny and extra wide. (The bracts are what most people think of as poinsettia petals.)

Due to the growing popularity of poinsettias for Thanksgiving gifts, some new varieties resemble the shade of fall foliage  (hence the name Autumn Leaves).

Each year, growers mix up their choices, depending on previous experience. For example, Green Acres switched pinks this season; last year’s I Love You Pink tended to break branches, while the new Princettia Pink is more sturdy. Also new this year is a deep dark red, like red velvet cake, with dark green, almost black foliage.

Gayton’s favorite is Ice Crystal, a soft peppermint pink with red picotee edge.

In midsummer, the plants were potted as 2-inch plugs, rooted in Oasis or similar growing medium. A steady diet of fertilizer (a liquid 15-5-15 blend), just the right amount of moisture (not too much; they can rot) and daily attention create lush poinsettias in full bloom and ready for sale.

“They love to eat,” says Brady Smith, one of Eisley’s longtime poinsettia experts. “We feed them through the drip (irrigation) system three times a week. You’ve got to keep them happy and well-fed. They need a lot of nitrogen.”

Each plant gets personal attention, he notes. “They naturally grow straight up like a stick. To get them bushy, we tip or pinch them back. The goal is seven bracts (or flower clusters) on each plant. So, they’re pinched back to seven leaves.”

A flower bract-bearing stem will sprout from the base of each leaf node.

Smith trials new varieties each season. “There are thousands of varieties, all different. (The plants) all want something a little different. With new ones, the first year is usually a failure because you didn’t know anything about it. We learn something every year. I’m waiting for ones that glow in the dark.”

Following Eisley’s tradition, Green Acres still grows its poinsettias in terra cotta pots instead of plastic. The clay pots retain moisture and are a little heavier, keeping the plant upright. The growers also like the pots’ natural look.

“Terra cotta gives a warmth,” Gayton says.

Native to northern Mexico and a semi-tropical member of the Euphorbia family, poinsettias like warmth. Don’t leave them outside in cold or rain.

“People ask, why are plants so expensive? It’s because there’s so much involved,” Gayton observes. “But when they bring so much joy, they’re worth it.”

Poinsettia care tips

* The key to selecting a fresh poinsettia that will last until Christmas is focusing on what’s at that center of those bracts – the small yellow true flowers or cyathia. They should look fresh and not turning brown. Any poinsettias missing those little yellow flowers are past their prime.

* The bracts (those colorful “petals”) should appear fresh, too, but also notice the dark green leaves lower on the stem. Make sure the foliage looks healthy and not drooping or falling off.

* According to experts, the most common problem with poinsettias is overwatering. People kill them with kindness.

Take off the foil wrapper or punch holes in the bottom (and place a saucer underneath). Poinsettias demand good drainage and prefer soil on the dry side of moist. Give the plant a drink once or twice a week (or as needed) and don’t let the poinsettia stand in water.

* The best way to know if your poinsettia needs watering? Pick it up. If it seems light, it’s time to water.

* Cold kills poinsettias; they can’t take prolonged temperatures under 50 degrees. So, if decorating with poinsettias outdoors, bring them inside or protect them at night. They prefer bright light and temperatures between 65 and 70 degrees (just like most people do).

* Contrary to popular belief, poinsettias are not poisonous – to people, dogs or cats. Studies at Ohio State and Washington State universities debunked myths about poinsettia toxicity. A 50-pound child would need to eat more than 500 poinsettia bracts to reach a toxic level.

* That doesn’t mean poinsettias are edible. Their milky sap will cause mouth and skin irritation (and keep any person or animal from munching them).