Make An All-Natural Kissing Ball

The kissing ball originated in the Middle Ages, when vines were wrapped into a circular shape and a small figurine of Jesus was placed within. Later, the vine base was replaced by a raw potato or apple. Somehow this Christmas-theme decoration evolved during the Victorian era to symbolize romance. I’ve always thought that Victorians were prudish, but they introduced hanging of a kissing ball in doorways as an invitation to smooch. Eventually balls of mixed greens were replaced by sprigs of mistletoe. Modern music by Kelly Clarkson or Justin Bieber keeps the tradition alive, albeit in a version vastly different than the original.

Mistletoe has been a part of my holiday decorating until a few years ago, when security guards at the local shopping mall suggested I stop harvesting from the mistletoe-laden (and unhealthy) trees in their parking lot islands. Rather than using artificial or preserved greenery and a Styrofoam base, I decided to revert to the historic form – a potato – and fresh boxwood sprigs. The moisture in a potato will keep cut branches moist for weeks. Unlike artificial foam, the all-natural form is biodegradable and can be tossed onto the compost pile after the holidays.

This is an easy project, even if you are not crafty. If you ever played the Mr. Potato Head game as a child, this will feel familiar. Here is my method.

Gather components: Hand clippers, ribbon, small round potatoes, greenery. Smaller potatoes are better than large ones. They do not need to be perfectly round, since adjustments are easily made in the lengths of cut greenery. Many types of greenery can be used, but the smaller the leaf the neater the finished product. Boxwood was my choice.

For the first ball I assembled, I found the boxwood stems were too soft to easily penetrate a raw potato, so I used an icepick to pre-make holes. For subsequent assembly, I microwaved the potato base for one minute, which was just enough to soften the skin without cooking the potato. 

The assembly process is best done outdoors to reduce cleanup. Cut boxwood stems about two inches long. Strip the leaves off one inch of the cut end so it will insert easily into the potato base. Either prune just the tips of branches or cut a single long stem into several sections. The raw ends will not be noticeable once assembly is complete. If the sight of a raw stem tip bothers you, touch the light-colored cut end with a black Sharpie marker and the cut will become invisible. 

Insert stems into the potato, spacing them close, until the base is covered. Adjust the amount of stem inserted to maintain a round shape. Leave a small space uncovered for insertion of a decorative ribbon and wire for hanging. I experimented with adding a decorative ribbon as the first step and then as the last step, and found that I preferred the latter.

If available, a florist pin (looks like a long staple) is a great way to attach ribbon. I did not have florist pins, so I used cable staples instead. Metal paper clips could substitute in a pinch.

Finished balls are ready to hang, indoors or out. The moist potato interior will keep the boxwood looking fresh through the holidays.

Pamper Your Poinsettias

Poinsettia is the number one houseplant sold in the US, over 70 million each year. More than 90% sold are red in color, but there are many other options: white, pink, salmon, gold, bi-colors, as well as some with double, ruffled bracts.

There are a number of ways to make your potted poinsettia look its best through the holiday season:

1. First, select a specimen that still has mostly-closed yellow buds at the center of the flower. The red, pink, salmon or white “petals” are actually bracts, not blooms. Fully opened flower buds signify that the plant is past its prime and won’t be beautiful quite as long. Look for bracts that are fully colored, with no green around the outside edges.

2. Second, poinsettias (Euphorbia pulcherrima) share characteristics with other members of the Euphorbia family. They don’t like to be subjected to blasts of hot air from heater ducts or cold air from open doorways. They prefer bright light but not direct sun, and moderate temperatures (60 to 70 degrees is ideal). Most important, they like damp but not wet soil.

3. Many poinsettias are sold with a sleeve of decorative foil concealing their nursery pot. The foil prevents excess water from draining out of the container’s soil mix. A waterlogged soil spells early death. Either cut an X in the bottom center of the foil wrapper and use an under-saucer to protect furniture, or remove the sleeve before watering and allow the excess to drain away before replacing the foil. To determine water needs, simply lift the container. If it is heavy, all is well. If it feels light, it is time to water. Lukewarm water is best. There is no need to fertilize.

4.  Remove any yellowing leaves carefully. Poinsettia leaves and stems have a milky sap that may cause a rash among those with sensitive skins. Updated information says that poinsettias are NOT deadly to children, cats or dogs, but precautions should still be taken to keep pets from munching on them. The curious nibbler may experience drooling and nausea.

Poinsettia is native to Mexico. It is named after Joel Poinsett (1779 – 1851) who was the first American ambassador to Mexico. He brought the poinsettia to the Bartram Botanical Garden in Philadelphia in 1828. In their native habit, poinsettias will grow to 15 feet tall.

What about keeping your poinsettia after the holidays? My advice on this matter may surprise you:  Don’t. When they start looking droopy, toss them out.  Years ago, one of the fine folks at in Roebuck Nursery explained to me the painstaking process of growing poinsettias. The coloring process requires careful light control -- 14 hours of total darkness, each and every day -- starting in early October. The flowering and coloring process can even be upset by something as simple as a car’s headlights shining on the outside of the growers’ greenhouses. When anything is this complicated, I’m willing to leave it to the professionals.

The tiny yellow buds (“cyanthia”) are the true flowers. These are tightly closed, indicating a fresh, long-lasting plant.

This tower of Poinsettias and other holiday plants is typical of grocery store floral departments. Look carefully at the top-center, and you will see a plant that is suffering from being over-watered -- wilted, yellowing leaves. Once root rot is established, the plant is destined to die.