WHAT IS MISTLETOE?

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Viscum album, the European mistletoe, is native to the UK.  It is a parasitic plant that requires a host plant on which to feed, attaching itself to the branches of a tree or shrub. 

Mistletoe can be identified by its oval shaped, smooth edged evergreen leaves growing in pairs along a woody stem. Clusters of waxy white berries are evident during the winter, making this plant integral to Christmas. 

Mistletoe grows well on trees in excess of fifteen years old on varieties such as apple, poplars, lime, false acacia and hawthorn.  In the UK mistletoe is most associated growing on apple trees, and you can often see bunches of mistletoe growing on this host plant.

The plant is a hemi-parasite (partial parasite) and will reduce the growth of its host plant, whilst large infestations can kill them.  Growing in nooks and crannies on branches, the plant sends out roots that probe inside the host plant in order to get water and nutrients.  Mistletoe is an unusual parasitic plant because it can produce energy through photosynthesis and survive without a host plant. 

Mistletoe requires both male and female plants to produce berries, so male and female plants are often found together on the same host plant. The seeds are often spread by birds depositing them in their droppings.

Be cautious when handling the plants as the berries are poisonous and can cause gastrointestinal symptoms if ingested.

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HOW TO KEEP YOUR CUT CHRISTMAS TREE

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So, you have opted to buy a real Christmas tree this year.  Great, but now you are worrying how it is going to last until the week before Christmas, let alone until Christmas day itself.  Cut Christmas trees have limited lifespan but there are some simple measures you can take to help prolong the life of your tree, and hence your enjoyment of Christmas.

Cut live trees do not have a root system to support them, and therefore cut trees cannot replace water lost through evaporation and transpiration.  To compensate for this irreplaceable water loss, the tree will start to shed leaves (needles) in an attempt to save itself because no one has told the tree itself that its roots have been removed and its life is now very limited.

By compensating for this water loss you can slow down the loss of needles on your Christmas tree.  However you need to be quick as water loss starts the moment trees are cut down in the field.  If you buy a tree that has been cut several weeks earlier and has been hanging around until you purchase it then you will have only limited success.

Some species of tree are better at holding their needles than others so consider if you want a traditional Christmas tree, Norway spruce Picea abies, or to select a more robust tree such as Nordman fir Abies nordmanniana, Douglas fir Pseudotsuga menziesii, Fraser fir Abies fraseri, Scots pine Pinus sylvestris or blue spruce Picea pungens.
 

Once you have purchase your tree and got it home then the following tips will help to prolong the life of your tree:

• Ensure you make a fresh cut 3-5cm from the base.  Ensure the cut is clean - if you damage the cambium bark around the trunk you will inhibit the uptake of water.
• Place the tree in a container of water to allow some water to be taken up by the tree. Keep the tree outside in cooler temperature until you are ready to bring it into the house to decorate.
• Christmas tree stands with a reservoir of water help to keep the tree hydrated and are effective, but remember to top up regularly.
• Position the tree in a cool area and not next to a radiator or in direct sunlight!  The cooler the tree, the less water will be lost through transpiration and evaporation.
• Low voltage or LED produce little heat so help reduce water loss through the needles.
• Spray the underside of your tree with needle fast spray to block the stomata (the pores through which water escapes), therefore reducing water loss.

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SPICED BRUSSELS SPROUTS

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These sprouts are spicy with a nutty flavour. 
Serves 8.

Ingredients

500 g Brussels sprouts
2 onions.
25 g Butter
1 tablespoon oil
1 tablespoon Cumin seeds
1 tablespoon Coriander seeds

Method
Wash and slice the sprouts. 

Peel and chop the onions. Fry in oil for 10 minutes until softened.  Add the spices and cook for a further minute.

Add the sprouts and cook for 5 minutes.  Add the butter and cook for a further 5 minutes.

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CHRISTMAS MINCE PIES

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No Christmas is complete without mince pies, and these are light and fluffy with a festive edge.
Makes 16 pies.

Ingredients
300 g Plain flour
50 g Icing sugar
150 g Butter
1 Egg yolk
1 tablespoon cold water
1 jar mincemeat (400g)
1 tablespoon Whisky

Method
Pre-heat the oven to 190C/gas mark 5.
Mix the flour, icing sugar and butter into a bowl and mix until fine breadcrumbs are produced.

Add the yolk and water to bind the mixture and mix until a pastry ball is produced. Wrap in cling film and chill in the fridge for 30 minutes.

Roll the pastry out onto a lightly floured board and cut 16 9cm circles with a  pastry cutter.  Press these into a cake tin, lightly pricking the base.

Mix the whisky and mincemeat together and spoon into the pastry cases. Re-roll the remaining pastry and cut lids for the pies using a star shaped template. Brush the pastry with milk and sprinkle with sugar.

Place into the oven for 20 minutes or until golden brown.

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HARVESTING ONIONS

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You have been nurturing your onion crop in order to harvest them later in the season.  But when is the best time to harvest onions?

Harvesting time will vary every year depending on weather conditions, soil type and variety of onion. Crops are usually ready to harvest between August and September.

Onions require as long a growing season as possible in order that the onion bulbs will swell to a good size.   When the foliage starts to yellow and lean over the onion bulbs are mature.  Bend over any tops that don’t fall by themselves. Do not leave onions in the ground too long after the tops have died back or they may be more prone to rotting.

Harvest onions on a sunny day two weeks after the tops have fallen. Lift the bulbs out gently by hand and place in a sunny position for a few days to kill the root system.  Allow your onions to dry for 3-4 weeks until the bulbs have cured.  A warm, airy position out of the sun is ideal.  If necessary, turn the onions to promote even drying.


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HARVESTING POTATOES

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You have been patiently nurturing your potato crop all summer and now you are looking forward to sampling some of your delicious produce.  But how do you tell when your potatoes are ready to harvest?

Because your crop is buried deep underground, it is hard to tell the condition of your potatoes.  If you dig up a small area of your crop and observe the potatoes you will damage the root structure and inhibit the growth of the tubers.

Of course, harvest time every year will vary depending on the seasons weather conditions, soil type and variety of potato grown. There are some indicators you can use to let you know when its harvest time. By understanding the growth cycle of the potato you will be able to understand when the potatoes are ready to harvest.
 
Your crop will develop from your seed potato.  Tubers will develop from the roots of this seed potato, which swell into your potato crop.  Your seed potato will produce leaves to feed these tubers, which will grow right up until the plant produces flowers.  Growth of the potato tubers will stop when flowers are present as energy is used in the production of fruit and seeds.

Harvest your potatoes when the plants come into flower as your potatoes will not grow any larger from this point.

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CHRISTMAS CAKES

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I think it is always appreciated by friends and family at Christmas if you make key items such as the christmas cake and pudding.  My mum makes a cake every year, which has a new decoration on it every year.  My husband to be has 'encouraged' me me into making one each year too.  Its a lovely tradition that I plan to keep going each year too.

This dark, rich Christmas cake is totally fruity and will serve 12 people. 

INGREDIENTS
100g / 3.5 oz dried figs, chopped250 g / 9 oz dried mixed berries

100 g / 3 oz dried cranberries
100 g / 3.5 oz glace cherries, chopped
250 g / 9 oz dried mixed fruit
1 large hand stem ginger, chopped
1 orange, juice of
225g / 8 oz self raising flour
225g / 8 oz dark brown sugar
250 g / 9 oz butter
4 eggs
1 table spoon dark treacle
1 cooking apple, peeled and grated
100 ml Marsala
100 ml brandy
50 g / 2 oz chopped nuts
1 tablespoon mixed spice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping
450 g marzipan
4 tablespoon apricot jam
450 g ready rolled icing

METHOD

Place all the fruit and ginger into a large mixing bowl.  Add the brandy, Marsala and orange juice and allow to soak for a few hours, preferably overnight.

Mix together the butter and sugar until creamed.  Gradually add the egg with a spoonful of flour (to prevent it from curdling). Beat the egg in.  Fold in the flour and spices.  Add the soaked fruit and juice, and mix well. Stir in the nuts, treacle and apple.

Line a deep, 8" cake tin with greaseproof paper and spoon in the mixture.  Level and make a hollow in the centre of the top to allow the cake to cook flat.

Put in a preheated oven set to gas mark 2/150C for 3 hours.  The cake is cooked when a skewer comes out clean when placed in the centre. 

Turn on to a wire rack to cool.  Remove paper.

To ice, brush the cake with warmed apricot jam.  Roll out the marzipan on a lightly dusted board and place carefully over cake.  Shape and neaten.  Repeat this step for the rolled icing.

Decorate with ribbon and cake decorations.

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