Poinsettias are a wonderful worldwide holiday tradition. In fact, next to a Christmas tree, nothing else says Christmas quite like poinsettias. Displayed alone or in groups, they can add a festive splash of color to every décor. From a centerpiece on a holiday table to a miniature plant decorating the corner of an office desk, to a colorful hanging basket that can brighten any room, the poinsettia is the perfect holiday gift.

So how did poinsettias become so popular at Christmas--and where do they come from? According to Mexican legend, a poor Mexican girl named Pepita who could not afford a gift to offer to Christ on Christmas Eve picked some weeds from the side of a road. The child was told that even a humble gift, if given in love, would be acceptable in God's eyes. When she brought the weeds into the church and laid them at the feet of the Christ child, they bloomed into red and green flowers, and the congregation felt they had witnessed a Christmas miracle.

Poinsettias are native to the tropical forest at moderate elevations along the Pacific coast of Mexico and some parts of Guatemala. They are named after Joel Roberts Poinsett, the first United States Ambassador to Mexico, who introduced the plant in the U.S. in 1825.

Poinsettias have come a long way from their humble beginnings. For years only variations of red flowers were propagated and grown. But now there are hundreds of color varieties available ranging from traditional shades of red, pink and white to burgundy, peach, striped, flecked and hand-dyed varieties.

Poinsettias are fairly easy-going, and with proper care can last long past the holiday season. Just click on the link below for a complete care guide including tips for re-blooming the following season.

Check out our Poinsettia Care Guide (click here).

Decorating the house with fresh greenery is one of the oldest winter holiday traditions. People have been decorating with greenery since the 1800s, with some homes elaborately decorated with garlands of holly, ivy, mountain laurel and mistletoe hung from the roof. Other homes went a simpler route, with greenery and boughs in the window frames and holly sprigs stuck to the glass with wax.

Today, decorating for the holidays with fresh greenery is more prevalent than ever. Greens such as cedar, ivy, pine, and holly add a fresh look and natural scent to our homes, and are good to use since they dry out slowly and hold their needles well. Hemlock, spruce, and most broadleaf evergreens can also be used, but will last longer if used outdoors.

In addition to using greenery in traditional methods such as wreathes, garlands and table centerpieces, you can also create beautiful arrangements in window boxes, pottery or vases. The key is to either immerse the cut ends in water before arranging or place them in an oasis inside the container, which you can keep moist.

Besides the more commonly used evergreens, consider using other plant parts such as acorns, berries, dried flowers, cones, seed pods and branches of dormant plants such as pussy willow or forsythia to give added color and texture interest. You can even incorporate fruits such as lemons, limes, apples, pears, kumquats and pineapple.

It’s important to decorate safely during the holidays. Dried evergreens can become flammable when in contact with a heat source such as a candle flame, space heaters, heater vents or sunny windows. If you use lights near your green arrangements, make sure that they stay cool, and if outside, that they are rated for exterior use.

Nothing can beat the look of real leafy greens scattered around the house and in arrangements. It’s hard to beat the aroma of real needle evergreens decorating your house in the winter months. You can find all kinds of fresh greenery here at Almaden Valley Nursery, so come on in and join us in celebrating the holidays.

Jim was born in Santa Clara, California. He was raised on a small farm where is family grew apricots, cherries, almonds, and prunes. He majored in English and Political Science in college but eventually went to work in the photography field. After fourteen years at Eastman Kodak, Jim took a chance and quit to begin a long-term career in the nursery business.

Jim is a passionate environmentalist and vegetarian. He regularly participates in volunteer projects in his spare time, building fences, repairing trails and ridding parks and preserves of non-native invasive plant species. His long-term goals are to become a published author while continuing his work and passion for the environment.

This week's featured recipe is one we like to use for all those Thanksgiving leftovers. However, Jeni has a couple of friends that beg her to make these year 'round. They are so easy and so good! The cranberry chutney makes these savory but you can use regular whole berry cranberry sauce, too--it's just a little sweeter than the chutney.

What You'll Need:

Cranberry Chutney

• 1 tablespoon olive oil
• ¼ cup finely minced shallot
• 1 tablespoon peeled and finely grated fresh ginger
• 1 bag (12 oz) fresh cranberries, rinsed and picked over
• 1 cup sugar
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper

Step by Step:
In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally until shallots are softened, about 5 min. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most the berries have burst and mixture has thickened, 10-15 mins. Season with salt and pepper and let cool completely. Serve at room temperature.

Turkey Brie Quesadillas
(serves 4 but can easily be increased)

• 4 large flour tortillas
• Dijon mustard
• Leftover turkey (sliced)
• Cranberry Chutney (or leftover whole berry cranberry sauce)
• Thick slices Brie cheese
• Coarse salt and ground pepper
• Olive oil

Step by Step:

Preheat oven to 425. Spread one side of each tortilla with 1 tbsp mustard. On half of each mustard-coated side, layer each with a couple slices of turkey, then dress with Cranberry Chutney (about 2 tbsp per quesadilla). Layer each with 2 or so Brie slices, then sprinkle with salt and pepper. Fold empty side over filled side and press to seal edges. Brush on ALL sides with olive oil; transfer to rimmed baking sheet (if making all at once use two baking sheets).

Bake; rotating the baking sheet halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 mins. Let cool for 5 mins before slicing into wedges. Serve topped with more chutney if desired.