By Tamara Galbraith

Not long after moving into our current house in the fall of 2004, I was presented with a large potted plant by the wonderful woman who lives behind us. "I just divided mine," she explained, "and I don't have any room for this one. I'm not really sure what it is, but when it blooms, it's beautiful!"

I too was clueless about the plant's origins. But within a few weeks, a flower stalk emerged among the big strap-like leaves, and a spray of gorgeous, trumpet-shaped orange flowers burst forth...in the middle of winter, no less.

After some research, I finally identified the plant. Eureka! Or...make that: Clivia!

Clivia belongs to the same family as amaryllis, with some variations in height within the species. The primary flower color is orange, but there is also a yellow-flowered cultivar that is somewhat hard to find. Also on the rare and expensive side, there is a new breed of clivia on the market with variegated, striped foliage, which comes in both yellow- and orange-flowering forms. Good luck finding those.

Clivias are large, heavy plants and like to remain in the same pot for a long time. A mature plant can get 2-3 feet tall and almost as wide. Like many winter-flowering plants, clivia should be given a month of cool night temperatures in autumn, followed by a six-to-eight-week rest period with very little water. Even when not in bloom, the big sword-shaped leaves make for an attractive foliage plant, though.

Be patient with a young clivia, as it apparently takes a few years for them to bloom...making me especially grateful to my neighbor friend for doing the hard part for me! They are a fabulous alternative to the usual live plants available for gift-giving this time of year.

By Tamara Galbraith

Here's a trivia question: What leafy salad green sometimes isn't green at all, is totally edible, including leaves, flowers, seeds and seed pods, and is so beautiful it can be grown purely for its foliage? It's the mustard green, or specifically, the gorgeous 'Giant Red' variety of Japanese mustard green.

Visually, 'Giant Red' is stunning, featuring showy deep reddish-purple savoy leaves accented by pale green veins, margins, and undersides. But its culinary versatility makes it a must-have for foodies. Young plants offer mild-flavored leaves perfect for salads, sandwiches or a fancy garnish. More mature leaves develop a spicy bite, especially when eaten raw. Cooking mustard greens curbs the heat, and they mix well with onions, garlic, potatoes, parsnips, and carrots in all sorts of soups and stews.

When the mustard bolts in springtime, use the spicy flowers and young seed pods in salads and stir fry dishes. You can also allow the seedpods to dry and carefully remove the seed for future use, either in planting or cooking.

Like most veggies in the cabbage (brassica) family, 'Giant Red' Japanese Mustard is easy to grow and is hardy down to about 20 degrees F. It makes a wonderful fall/winter crop in the milder parts of the U.S., while spring plantings are recommended for those in Zones 7 and colder. Keep your mustard greens moist and give them full sun, but watch for slugs - they love mustard also much as much as you certainly will.

Although many cymbidiums start to flower in December, some bloom as early as November. Most bloom between February and May, a few in May and June, and just one or two bloom year round. Choose wisely, and you can have these exotic orchids decorating your home, patio, and garden for six months or more. Protect cymbidiums' bloom spikes from snails when they are outside. Stake the spike to avoid breakage, but allow each spray to maintain its natural arching form. Allow miniatures in hanging baskets to cascade naturally. Continue to feed the plants for bloom with a fertilizer rich in bloom ingredients like Grow More Orchid Food until buds open. Once they bloom stop feeding the plants; keep them damp but not soggy. For longer-lasting flowers, move blooming plants into more shade and keep away from bees if they are outside. (The flowers "blush" and fade after pollination.)

Once cymbidium spikes have set buds, you can force some into bloom for holiday decoration ahead of their natural schedule. Wait until the buds on the bloom spikes are full size and look fat and ready to open. Then place the plant in a warm area with bright light. The warmth plus the longer "day" will open the buds quickly. Move back into a lower-light area for longer lasting blooms. There's one drawback to forcing--plants you force into bloom early won't perform as well next year. You'll get a few spikes but not as many. This is also a factor to consider when buying new varieties. Some may have been forced into bloom, and you won't get as many spikes the following year. Wait for the third year and they'll be loaded with blooms.

By Tamara Galbraith

Fresh or dried, herbs can make wonderful gifts for both the craft-lovers and cooks on your holiday list.

Rosemary is especially popular at this time of year, as many nurseries carry plants which have been clipped, topiary-style, into a Christmas tree shape. If you give this marvelous-smelling herb as a present, encourage the recipient to not only plant it in the ground, but to frequently take cuttings to cook with. After all, nothing wakes up a holiday chicken or turkey better than a nice rub of chopped fresh rosemary.

Lavender makes a fabulous gift as just a bunch of cut flower stems tied together with a pretty bow or sewn into a sachet. The lavender will eventually dry, but maintains its wonderful fragrance for a very long time.

A few culinary herbs that stay relatively small, like sage, fennel and cilantro, placed together in a decorative planter can make a great present for anybody who enjoys cooking.

Dried herb mixes in jars and wrapped with a nice ribbon are fantastic gifts too. Share your personalized BBQ rub, creole soup spice or poultry seasoning, with instructions and recipes printed on an accompanying card.

As for presentation, there are loads of great spice containers in all shapes and sizes to pick from. Glass jars with a sealed screw top and a removable plastic sifter are best. "Flapper" tops -- those with a sifter on one side and an open hole for pouring -- are good too.

Use your imagination with herbs, and remember...Emeril's got nothin' on you!