The holidays are over, time slows again. The view from the window looks like an old black & white snapshot. It’s no wonder we decorate in reds for the holidays. I’m no exception. At Thanksgiving the white linen curtains come down and the red toile ones go up. Red oriental rugs, red velvet pillows, red tartan throws, and stout red candles warm as much as the fire in the stove.

I finally took out the tree and evergreen boughs that filled vases and adorned the rafters. All their wayward needles vacuumed up. But the winterberry slowed me down.

The true red of those berries stopped my cleaning. Instead I started to research propagating winterberry from seed. I had gotten these stems from a generous friend who harvests a ton every December to sell bundles in my shop. Donating the proceeds to charity. I wasn’t ready to let go. I pulled all the seeds from the dried stems and put them in a bowl. It was only about a quarter cupful but it was so red! I found myself playing with the seeds running them through my fingers wondering if I could string them like beads. They had dried hard and weren’t going to be strung this year. Maybe next year I’ll catch them at a better time. My research said you had to soak the berry to release the seed inside. So into a dish of water they go. Are they too dry already? How does it work in nature. Do they soften in the wet snows of winter and drop to ground? Anyway I’ll enjoy the red as long as I can. Then I’ll cold stratify the seeds in the fridge until spring. Whether it works or not, I’ve extended my time and pleasure with this red friend.