Dear Helen: I placed two potted poinsettias outside for the summer, where they flourished. Now they’re back indoors, what conditions and care do they need? Will they form coloured bracts again in December?
C.S.
The plants will do well in evenly warm to just slightly cool temperatures that don’t drop below a minimum of around 15 C. They need exposure to the brightest possible fall and winter light but protection from direct, hot sun. Water a poinsettia when the soil feels dry and the pot feels light when lifted.
A problem that commonly arises is leaf drop, usually from chilling or exposure to hot or cold draughts. Poor light and inadequate moisture will also challenge poinsettias.
To promote the colouring of the upper bracts for Christmas, the plants require, ideally, 10 weeks of 10-hour days. That means placing the plants where lights are not turned on from dusk to dawn, beginning in early October. It’s a bit late, but if you wish, begin the regime now. Even starting now, you should get some colouring.
Where there is no available location with these conditions, some people simply set their saved poinsettias in bright natural light, in a room where lights are seldom turned on at night. When I’ve handled my poinsettias this way, I usually get at least some colouring in the bracts.
Dear Helen: I have compost that is now fully decomposed and ready to use. Should I spread it on my emptied plots now?
D.J.
You could, but some of its nutrients will be leached away in the fall and winter rains. It is preferable to keep it stored, covered with a tarp or loose plastic sheeting, for the winter. Mixing the compost into plots prior to planting in the spring will enrich the soil, help to improve its texture, and set the plot up to produce a strong, healthy planting.
Dear Helen: I have four potted cherry tomato plants, kept from the cold under cover, that are at the end of their productive period. My problem: they remain loaded with usable tomatoes. I’m too busy to do anything time-consuming with them. I’d appreciate any ideas you have for dealing quickly with this mass of small tomatoes.
G.C.
I cut down and composted my potted patio tomatoes earlier than usual this year, last month, and picked off all the usable little fruits to make an easy favourite cracker topping. I wash and half the tomatoes, put them in an old enamelled steel roaster base, and add chopped garlic cloves, peppers (also from potted patio plants), basil, a drizzle of olive oil, and salt.
Slow roasting at around 250 F, with the occasional stirring, produces a thick, lightly spicy, aromatic mix that I use as part of a small, “snacky” meal or as an appetizer. I most often use crackers as a base, with a small slice of cheese on top before spooning on a dollop of the tomato mixture. The tomato blend can be topped with olives or sliced hard-boiled egg if desired. Toasted baguette slices can be used instead of crackers.
Abkhazi Garden hours. Abkhazi Garden, 1964 Fairfield Rd. in Victoria, is open five days a week, from Wednesday to Sunday, for fall and winter. Hours are from 11 a.m. to 4 p.m., with the last entrance at 3:30. Reservations are recommended for the teahouse. abkhaziteahouse.com. 778-265-6466.
HCP news. The Horticulture Centre of the Pacific, 505 Quayle Rd. in Saanich, is open during the fall and winter from 9 a.m. to 4 p.m. from Thursday through Sunday. The gift shop features garden themed calendars and items from local artists and makers. Register for classes and events at hcp.ca/events or by phone at 250-479-6162.
• Among the many children’s programs are nature walks in the gardens and Pro D day camps. A Fairy Garden workshop on Saturday from 1:30 to 3 p.m. is for children age four and over (children under 6 with an adult). All materials are provided to create a fun mini-garden. Fee is $25 for HCP members, others $30. Details on this and other children’s programs at hcp.ca/events.
• Advanced pruning, Saturdays Oct. 23 and 30, 9 a.m. to 12 p.m. Two sessions offer a review of basic pruning techniques and the opportunity to apply them to advanced pruning strategies. Bring secateurs. Members $90, others $110.
