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A kiss under the mistletoe!

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By Debby Looney, gardening expert

Almost as evocative of Christmas as the Poinsettia is the Christmas cactus, or the Schlumbergera truncata and with its flat, succulent, jointed leaves and colourful flowers, which brings cheer to any room.

These plants are indigenous to the Brazilian rainforest and are actually epiphytic, meaning they live high up in the tree canopy, nestled in the limbs of great trees. They therefore enjoy moisture, and relatively cool temperatures. Buds and flowers will drop off if the plant dries out completely, or if it is over or near a radiator or other heat source.

This is a plant which will survive for generations, there are some over a hundred years old handed down like heirlooms in families!

The trick for getting them to flower at the right time is to have them in a room where they get up to 16 hours of darkness in every 24 hour period, as well as giving them more water with a very small amount of feed added. It is important that there is absolute darkness, not even an occasional switching on of a light. When the buds appear you may move them to a different place. During summer months, keep them out of direct sunlight, as they scorch easily, causing the leaves to redden. Keeping in mind the fact that they are rainforest natives helps when taking care of them!

Mistletoe

Another epiphytic and parasitic tree dweller, equally synonymous with Christmas, is mistletoe. Popular for the tradition of kissing beneath a bunch of it, many gardeners ask me how they might grow their own. We are a romantic bunch! Mistletoe grows on host trees, such as apples, poplar, hawthorn, lime and many others. The berries are sticky and white, favoured by many birds. It is possible to grow it. You will need some fresh berries, preferably picked in March when they are ripe and a tree at least 15-years-old.
Those sold at Christmas are not ripe yet and will not germinate. Any younger and it will suffer due to the parasitic nature of the mistletoe. Simply take a good branch, make a little slice under the bark and insert the berries, maybe three or four together. Wrap with hessian or moss to prevent them falling out, and wait... About one in five should germinate, but the first year you will see nothing as it is only a root and a hypocotyl which grows. The second year you will see a small sprig, and after about five years you will be able to cut some for the house. It is a bit of a wait, but hopefully that kiss will be worth it!

I would like to wish all gardeners and readers of this column a Happy Christmas, and many thanks for all the positive and beautiful comments over the past year!

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37th annual Autumn Talk Series to return in October

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The annual Killarney National Park Autumn Talk Series will return in October for six weeks.

The series is free, seating is limited, it will also be live streamed via the Killarney National Park Facebook page @killarneynationalpark.

Long time organiser of the Talks Series NPWS Conservation Ranger, Padruig O’Sullivan said: “The speakers and subjects chosen are always engaging. The live streaming has enhanced the experience with audiences joining from all parts of the globe, which is so encouraging. The speakers stem from every walk of life this year and I’ve no doubt will prove very popular”.

For the latest updates keep in touch with the @killarneynationalpark Facebook page or instagram page.
List and dates of Autumn Talks Series 2025
9th October: Julian Friers Artist ‘Wild Ireland’ Past•Present•Future
16th October: Alan McCarthy ‘The Secret Lives of Owls in Ireland
23rd October: James Flynn ‘Killarney Arbutus Furniture History 1825-1953’
30th October: Chris Barron ‘Killarney National Park Education Centre: 40 Years of Conservation’
6th November: John Casey ‘The History of Irish Forests from Tudor to the early 20th Century’
13th November: Éamonn Meskell ‘Killarney National Park Projects and Operational Works update 2025’

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Dunloe Hotel bids fond farewell to retiring Head Chef

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It marks the end of an era for The Dunloe Hotel & Gardens as the team bid a fond farewell to their Executive Head Chef Jupp Osterloh who has recently retired.

Mr Osterloh worked in his role for nearly 31 years.

Colleagues gathered at the Grill Restaurant to celebrate his remarkable career and his culinary legacy.

The hotel thanked him for his “unwavering passion, leadership, and for making The Dunloe Hotel a place of culinary magic.”

The five-star-hotel paid tribute to his legacy which they said “will live on in every corner of the hotel’s kitchens and in the memories of all who had the privilege to work with him.”

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