Location & Temperature -
The poinsettias thrive on indirect, natural daylight. Exposure to
at least six hours daily is recommended. If direct sun cannot be
avoided, diffuse with a light shade or sheer curtain. To prolong
the bright colour of the poinsettia bracts, daytime temperatures
should not exceed 70 F. Avoid placing the plants near drafts,
excess heat or the dry air from appliances, fireplaces or
Water & Fertilizer -
Poinsettias require moderately moist soil. Water the plants
thoroughly when the soil surface feels dry to the touch. Remove
the plant from decorative pots or covers, and water enough to
completely saturate the soil. Do not allow the poinsettia to sit
in any standing water; root rot could result which could kill the
plant. It is not necessary to fertilize the poinsettia when it is
Source: Paul Ecke Ranch
Can you eat orchids? Well, no.
Most orchid plants and flowers themselves are not poisonous, but
they would make a poor meal. However, there are some significant
food products that come from orchid parts and their derivatives.
Number one on the hit parade is, of course,
vanilla. Yes, vanilla comes from an orchid, Vanilla planifolia,
a long, vining plant that is cultivated on plantations throughout
the tropics. It wanders freely through trees, into which workers
must climb daily to hand pollinate the short-lived flowers to
produce the "beans" (actually, seed capsules) in which
the coveted vanilla oil is found. As the beans ripen, they are
harvested and tattooed with the worker’s mark to ensure that
full pay credit is given. They are then cured in the sun before
being shipped off to epicures around the world. If you wonder what
those little black specks in really fine vanilla ice cream, or a crème
brulee, we can clear up the mystery -- They are orchid seeds.
The ground-up bulbs of Turkish
terrestrial orchids make a mucilaginous compound known as salep.
This material is often used to make a particularly sweet and
distinctive ice cream in Turkey and throughout the Middle East.
Unlike the harvest of vanilla, this is not a sustainable crop, as
it results in the destruction of millions of orchid plants each
Locals use another South
American orchid as a curdling agent to make cheese. What is it
called? Why, the cheese orchid, of course.
Source: American Orchid Society