No Christmas season would be complete without the fragrance and beauty of fresh evergreen wreaths and greens. Here at Almaden Valley Nursery, we stock an excellent selection of plain and decorated Christmas wreaths. We have a variety of sizes to fit any door or entryway.

Our garlands can be cut to any size and are perfect for wrapping around stairway banisters, bookshelves, and fireplace mantels. Our table centerpieces make the perfect Christmas accent for dinner tables and coffee tables.

We pride ourselves on offering only the freshest. So don't delay, hurry in and pick up the freshest greens in town today!

A cold, hard frost can be devastating to some plants in the garden. While some plants can come back and leaf out after the frost season, others may not be as fortunate. The greatest damage by frost to plants comes when they transpire moisture from their leaves but can't replace the moisture because the soil is dry or because the water in the ground is frozen. In general, there are a few basic principles one should know and follow that will go a long way towards protecting frost-sensitive plants.

The warning signs for frost are still air (tree branches motionless, smoke going straight up), no cloud cover, low humidity (windshields and grass dry), and low temperatures (45 degrees or less at 10 PM). If you notice these danger signs at bedtime, get any at-risk container plants under a porch roof, under the eaves, or in a garage.

Above all else, make sure the soil around the plant is moist when frost is expected. Moist soil holds and releases more heat than dry soil, which will create a more humid environment around the plant when the frost pulls moisture from the leaves. Do not hose down plants in the morning after a frost. Plants should be allowed to thaw naturally and gradually, to avoid rupturing plant cells in the leaf tissue.

There are a number of products that can also help prevent frost damage. Feed all tender plants with a 0-10-10 fertilizer like Master Bloom. The phosphorus and potash help make the plant roots stronger and more frost-hardy. (Citrus plants get an added benefit because these nutrients help sweeten the fruit before harvest.)

Consider spraying frost tender plants with an anti-transpirant such as Cloud Cover. This product will help provide 2-6 degrees of extra insulation form the cold by reducing the amount of moisture a plant gives off to the cold. It is non-toxic and dries clear.

You can also help protect plants by adding a two-inch layer of mulch or top dressing like shredded cedar or coir mulch. This will help the soil retain moisture and stay unfrozen, while insulating the roots form the cold.

Covering plants with burlap or plastic will also protect by extra 2-6 degrees. The material should be secured over frames or stakes so that it does not touch the plant, otherwise it will just transfer the cold. Make sure to remove these coverings during the daytime to allow the plants to absorb sunlight.

Do not prune frost sensitive plants until after danger of frost has passed. Let the frost do the pruning for you. If your plant is injured, leave the damaged, frost-burnt leaves on the plant to protect the foliage underneath. Premature trimming may also stimulate tender new growth that could be damaged by later frosts. Plus, you might end up cutting out more than is necessary, mistaking still-living growth for dead. Prune only after the frost season is over and new growth has started to appear.

If you have any questions as to which plants to protect, ask one of our nursery professionals. We'll help you make sure you're ready to fight Jack Frost.

Mistletoe, in older times, was believed to have protective properties and was hung to ward off evil spirits. Celts believed that mistletoe, a parasitic plant that grows on trees, had special powers that could heal diseases, make poisons harmless, protect against evil spells and bring fertility to childless women. For many years, Christian places of worship did not allow it inside because of its pagan associations. But nowadays it is mostly used as an excuse to steal a kiss.

The origin of our tradition of kissing under the mistletoe is lost in the mists of antiquity. Some say it probably stemmed from the Druids, who considered it sacred, and would declare a truce in an area where it grew.

Others say the custom comes from the old festival of Saturnalia, and still others claim it comes from old Norse mythology and the tale of Baldur's death from a twig of mistletoe. Legend has it that the tears of his mother, Frigga, changed the berries of the mistletoe from red to white.

Whatever the origin of the tradition, most consider it a good deal of light-hearted fun to steal a kiss under the mistletoe. Just be careful whom you kiss--a jealous spouse may be lurking.

Despite its use as a holiday decoration and its association with love, peace, and stolen kisses, mistletoe is actually a parasite. It lives on trees and shrubs, tapping into the plant's nutrients by sending its roots under the bark. Mistletoe can weaken, or even kill, a plant. It is also poisonous (all parts), so keep it out of the reach of children and pets!

When planning your garden, consider putting in some herbs--or even an entire herb garden. For the home chef, dried herbs are no match for those freshly picked. Even herbs purchased fresh at the grocery store or farmers market have lost some of their essences by the time they're sold. And the most popular and easiest herbs to grow in home gardens are Mediterranean herbs. Their leaves flavor everything from meats, soups, and stews to pizza, spaghetti and even some desserts.

Mediterranean herbs also add beauty to home gardens and are some of the most rewarding plants you can grow. Most herbs are perennials, with the exception of basil and parsley, which should be planted new each year. They prefer to be planted in full sun and watered regularly with the rest of the garden, but most tolerate drought and less than perfect soil.

Mediterranean herbs add some of the best flavorings for many foods and drinks, imparting a complex array of tastes that can't be matched by most other kitchen seasonings. The fragrance of fresh picked herbs stimulates the senses with their complex oils that can dissipate once they dry out.

There really isn't any rule of thumb about what constitutes a Mediterranean herb garden--it's all a matter of taste. Below is a list of old standbys that no kitchen garden should be without. We carry a great selection of herbs throughout the growing season. So drop by and see us when you are ready to start planting your Mediterranean herb garden!

Basil (sweet, Greek, purple)
Leaves taste somewhat like anise with a strong, fragrant, sweet smell. Bushy plant grows 18-24" tall (depending on variety).

Chives
Round, hollow, grass-like leaves with a distinct onion-type flavor. Often used as a garnish. Clumping plant that grows 8-10" tall.

Lavender (English)
Aromatic leaves add a subtle floral flavor to honey, marinades, and desserts. Mounding plant to 2 feet tall and wide.

Marjoram (Sweet)
Tiny gray leaves have a floral scent and milder flavor than Greek oregano. Plant grows 12-24" tall.

Oregano (Greek
Leaves have a spicy flavor that's strongest if harvested when plant is in bud before flowering. Plant grows 18-36" tall.

Parsley (Curly)
The most common parsley, used most often as a garnish. The bushy plant grows about 12" tall.

Parsley (Flat-leafed)
Fresh sprigs and minced leaves are a classic garnish but have superior flavor when cooked. The bush plant grows 12-18" tall.

Rosemary
Short, narrow leaves add an intense peppery flavor to grilled meat, especially lamb. Upright or spreading plants 1-6' tall (depending on variety)

Sage (Garden)
Aromatic leaves are used to flavor stews and stuffing. Some varieties have variegated foliage. Shrubby plant grows 12-36" tall.

Tarragon (French)
Thin, aromatic leaves are a classic flavoring for chicken and egg dishes. The plant grows 18-24" tall.

Thyme (English)
Leaves add flavor to meats, stews, and tomato-based sauces. Also produces beautiful flowers. Spreading plant 6-12" tall.

Thyme (Lemon)
Leaves have a lemon fragrance to brighten flavor of dishes and vinegars. Spreading plant to 6-12" tall.

Fungus gnats can become a nuisance indoors when adults emerge in large numbers from potted plants containing consistently damp or wet soil. While the adults are harmless to humans and animals, the eggs they lay become larvae or maggots, and can damage plants.

African violets, carnations, cyclamens, geraniums, poinsettias and indoor foliage plants can be susceptible and show symptoms of sudden wilting, loss of vigor, poor growth, or leaf yellowing and foliage loss. The larvae feed not only on fungi and decaying organic matter, but on living plant tissue, particularly root hairs and small feeder roots.

Overwatering is the usual cause of fungus gnats, so it's important to focus attention there. It's best to allow the soil to dry as much as possible, without injury to the plants, as an effective natural way of controlling them. Another natural solution is to cover the soil with a one-inch layer of decorative rock, gravel, or sand.

An initial infestation can easily be controlled with an application of a pyrethrin spray such as Schultz Houseplant and Garden Insect Spray or Safer Houseplant Spray. It helps to do at least one follow-up application 7-10 days later to break the breeding cycle.

Ferne was born in Iowa and spent many summers there at her grandparents' farm after her family moved to Colorado. She learned to love gardening, canning, quilting, and sewing from her grandmother but claims her most important life lessons have been learned from raising her two boys.

This week's featured recipe is one the Lepow family just LOVES! We make these at almost every family function and they are devoured! In the slim chance there is any leftover, they can also reheat in the oven and taste just as good as the first time. You can easily prepare these in advance and just pop in the oven when you're ready to serve. This makes them an easy appetizer to take to parties too! Enjoy!

What You'll Need:

• 1 can asparagus, drained well
• Shredded parmesan cheese
• Mayonnaise
• Sliced baguette bread

Step by Step:

1. Preheat oven to 350.

2. Arrange baguette slices evenly on a baking sheet. (It’s okay if they are touching… do as many as will fit). Coat each baguette with a thin layer of mayo.

3. Spoon a generous amount of the drained asparagus on. Then just a very small dollop more of mayo (it helps the cheese adhere). Then put a very generous pinch of the shredded parmesan cheese on top.

4. Cook until warmed through and then turn it to low broil just for a minute or two to really melt and slightly brown the cheese. WATCH CAREFULLY!

Tip: It’s suggested that you make several batches of these because they are so popular that they go super fast.