“Nuts can quickly lose quality if not stored properly,” Upham writes in K-State’s Horticulture 2012. “Excessive water loss can lead to shriveled nutmeats, and the fats and oils in nuts can quickly spoil – developing an off-flavor or rancid taste. Store shelled (or unshelled nuts) in the refrigerator, or preferably the freezer. Nuts quickly absorb flavors from other stored products, so store them in a tightly sealed container so they won’t lose water or absorb flavors from other fruits or vegetables. A solid plastic container with a tightly fitting lid is preferred. You can use a heavy grade resealable plastic bag as well. If nutmeats are tightly sealed, they can be stored in a freezer for up to one year, but using them within six months is preferred.”
“Allow the pot to drain for a few minutes before returning it to its saucer. Keep poinsettias away from drafts and heat registers.
“They prefer cool, bright rooms but can be placed in darker locations for a few hours as festivities require.”
And as Dutch’s Greenhouse reminds us, if the pot is wrapped in soil, cut a hole in the bottom so the water can drain out without your having to remove the foil.
Hours are from 5:30 to 8:30 p.m. Tickets are $7 for adults, $6 for Botanica members, and $5 for children ages 3 to 12. Tickets are available at the door or in advance at area QuikTrips and Botanica, online at botanica.org, or by contacting Kathy Osler at 316-264-0448, ext. 107, or via e-mail at firstname.lastname@example.org.