For centuries, poinsettias were always red. If it was a poinsettia (aka lobster flower or flame leaf flower), it was the color of Madonna's lipstick. Was being the operative word, because in the last few years, poinsettias have gone Technicolor.

Now, in addition to red, there are purple, hot pink, cream and salmon poinsettias, poinsettias with speckled leaves and some the colors of a Southwest desert. There are even some with flowers like roses.

"People always want something different, so the horticulture industry has come up with new varieties," says Marian Parsley, herb buyer at Behnke Nursery in Beltsville, which grew 50,000 poinsettias this year.

There are now more than 100 varieties of poinsettia (Euphorbia pulcherrima).

New varieties are created in one of three ways. Some are sports, which means they have mutated naturally. Some are cross-pollinated by breeders. And some have been created by being radiated.

" 'Strawberries and Cream' have been radiated," says Patricia Kinman, marketing manager at the Paul Ecke Ranch in Encinitas, Calif., the largest poinsettia breeder in the United States. "Most whites and pinks are natural mutations. And 'Prestige,' which has a thicker stem, was a pollination process."

Known in Chile and Peru as 'Crown of the Andes,' poinsettia is native to southern California, Mexico and parts of South America where it was used medicinally and as a dye. The name poinsettia honors Joel Roberts Poinsett, America's first ambassador to Mexico, who introduced the plant to the U.S. in 1825, (and the American elm to Mexico). Poinsettias are now grown in every state in the country, many in greenhouses.

Decorator colors

Poinsettias are the quintessential holiday houseplant because they 'bloom' in December and January. Actually, their 'blooms' are not flowers, but big, showy, leaves, called bracts, that form below the true flowers, (which are usually inconspicuous little yellow and green things, like finials, at the tops of the stems).

"There are early season, mid-season and late-season bloomers," says Parsley. "The reds and whites show color earliest."

Though we've had red poinsettias here for nearly 200 years, and cream has been around for about 25 years, 'Plum Pudding,' the first purple poinsettia, was recently introduced by Paul Ecke Ranch. Others soon followed. 'Cortez Burgundy' is bronzy-purple. 'Holly Point' is a green and gold variegated leaf with a red bloom. Bright coral 'Freedom Salmon' and 'Peterstar Silver-bells' offer a Southwest color scheme.

'Heirloom Red' has green and white variegated leaves with red flowers, and 'Heirloom Peach' is the same in rosy peach. 'Lemon Snow' has a dark green leaf and yellow blooms, 'Monet' is peachy pink with darker highlights and 'Jingle Bells' is red flecked with red and white.

"A lot of people really like 'Jingle Bells,' " says Parsley. "It looks like somebody took Clorox and did a little spatter painting. And 'Winter Rose' has an incurved bract, like a petal, which is very unusual."

Choosing a plant

To choose the very best one in any color, look for plants with tight green buds in the center of the bracts and dark green foliage down to the soil line. Soil should be moist but not soggy. Plants should be upright, have a balanced shape, and have healthy looking leaves and bracts. If it's already dropping leaves, it probably won't last long at home.

Of course, how it's treated en route and at home can either curtail or prolong its display life. Keep it from chills between store and home, then put it in a bright spot without drafts.

"Don't put them near a heating unit or a door that's going to open frequently," warns Parsley. "They want to be somewhere around 65 degrees. The color will be richer and stay longer."

You can also use poinsettia cuttings in arrangements -- handy if a plant loses a branch or two or gets a little scruffy. Cut the flowers 18 to 24 hours before they are to be used. Either dip the cut end twice into cold water or singe it for a second or two to stop the milky sap from flowing, then place in cool water and store in a cool place.

"Then put it in a vase mixed with other cut flowers," says Kinman. "It stays fresh about 3 weeks."

Sources

Behnke Nurseries (three locations)

11300 Baltimore Ave.

Beltsville, Md

301-937-1100

9545 River Road

Potomac, Md.

301-983-9200

700 Watkins Park Drive

Largo, Md.

301-249-2492

www.behnkes.com

Homestead Gardens

743 W. Central Ave.

Davidsonville, Md. 21035

410-798-5000

www.homesteadgardens.com