Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity.

It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it.

Recognizing powdery mildew on sage

Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it works by blotting the leaves of affected plants with white. This is a patina that is mainly visible on the upper part of the sage leaves. This aromatic is characterized by a rough leaf surface, covered by a light down that sometimes retains some moisture and favors the lingering of the spores of this pathogen.

The white malady is recognizable at first sight and is easy to identify. This disease is quite slow in progress but after the white patina it leads the leaves to dry out and can get to completely compromise the sage. To be able to save the plants it is very important to intervene promptly to fight the disease.

Powdery mildew occurs when there is a lot of humidity and temperatures are mild (between 15 and 25 degrees), typically this climate occurs in spring and autumn, periods in which the leaves must be monitored periodically, in order to notice the white sore at the first symptoms.

How to combat powdery mildew

Let's start with the bad news: powdery mildew cannot be cured and the affected parts of the plant are doomed. The first thing to do if we find the white spots of this pathology is to remove all the affected leaves by pruning the shrub. After removing the diseased parts, let's eliminate them by burning them, and we must also disinfect the scissors used to cut them off. Do not underestimate these precautions, otherwise the infection will spread to other plants.

Once this is done, it is good to intervene on the parts of the plant where the spores have not yet manifested their presence, in organic farming we can do it with two treatments.

* Sodium bicarbonate.BOLD Very low cost remedy, which allows the leaves to be used immediately after treatments. The only constraint is that it should not be used too frequently because its accumulation in the ground creates problems in the long run, including the variation in pH.

* Sulfur.BOLD It is probably the most effective treatment against powdery mildew available in organic farming, but it has its own toxicity and a shortage period. So the advice is to use sulfur only if strictly necessary and then take into account that you will not be able to eat sage for a few days. On the product label you will find information about risks, precautions and exact waiting times.

I have also heard about the use of vinegar and hydrogen peroxide to counteract powdery mildew, frankly I have never experienced these "grandmother's remedies", feeling good with baking soda, I just report these possibilities. If anyone has any experiences about it they can share them in the comments.

How to prevent the disease

If you have a healthy sage plant, it is important to know that it can be subject to powdery mildew, in order to implement the right cultivation practices to avoid this problem.

Like all spores, powdery mildew is favored by humidity, stagnant water and little air circulation. Important preventive measures are therefore:

• * Ensure a well-drained soil, without water stagnation. In the garden it is carried out with a deep tillage of the soil (digging), possibly raising the cultivated plot (trunks). If the sage is grown in pots, on the other hand, a layer of gravel or expanded clay must be placed on the bottom of the pot.
• * Take care of irrigations. Sage requires little water when grown in the field, and is sensitive to excesses even in pots. Never irrigate excessively and if possible it is better to wet the soil, not letting water linger on the leaves.
• * Strengthen the natural defenses of the plant. There is a natural treatment that can be self-produced in a simple way and that helps strengthen the immune defenses of plants: horsetail decoction. I list this remedy among the preventive and non-curative methods, since its action is mild and less suitable for dealing with an ongoing pathology than bicarbonate or sulfur.
• * Promote the circulation of air. For the air to circulate well between the sage bushes, it is good to keep the right distance between the plants, so avoid planting the crops too close. In addition, regular pruning of sage also favors the prevention of powdery mildew.

 

Calabria is a land of chillies, a bit like Puglia is to orecchiette and Emilia Romagna to tortellini. In particular, the typical Calabrian pepper, also known as Diavolicchio, is one of the most widespread and spicy varieties among those grown in Italy.

This homegrown fruit is part of the capsicum annuum species, thanks to its flavor it is appreciated in the kitchen and is also a decidedly productive cultivar.

Before experimenting with exotic varieties of Mexican or oriental peppers we can therefore choose a typical local product. Let's discover the characteristics and the secrets to grow Calabrian peppers in our garden!

The devil plant

The Calabrian devil is a beautiful plant, with small leaves, with fruits that grow in bunches. For this reason it is also called "Calabrian chilli in bunches".

When temperatures are steadily above 25 degrees, the bushes are filled with numerous chillies. The bunches are often so many that it is necessary to use a support to tie the plant to to support its weight. The diavolicchio plant is in fact very productive and offers a rich harvest of these small tapered red peppers!

Characteristics of chilli

The fruits of Calabrian chilli are slightly oval tapered in shape, with a tip at the apex, which curves slightly in a characteristic way.

Initially green, they turn bright red when ripe. The length of the fruit is on average between three and five centimeters.

Given its large production throughout the peninsula, it is evident that there are many cultivars of this pepper. The Calabrian devil therefore comes in different variants, the main ones are:

• Calabrese Alberello
• Calabrese Conico
• Calabrese Grosso
• Calabrese Lungo
• Small Calabrese
• Calabrese Sottile
• Calabrese Tondo
• Calabrese Tondo Dolce

Scoville degree of spiciness

Diavolicchio is the hottest variety of chilli peppers typical of Italy. It has an average spiciness that is around 100,000 / 150,000 SHU, even if there are Calabrian varieties at 20,000 or 30,000 SHU.

Obviously, this value must be taken with the springs: the differences fluctuate a lot according to the variety and cultivation practices. However, we have a chilli pepper that is rather rich in capsicin, and therefore spicy.

Even if it cannot compete against the very spicy capsicum chinense, such as habanero or carolina reaper, to be a capsicum annuum it defends itself well.

Organoleptic characteristics and culinary use

The diavolicchio is a very widespread variety in Italy and plays a leading role in the typical Calabrian cuisine. It has an unmistakable, very fresh scent, which aromatizes first and second courses, giving the recipes a strong and spicy flavor. Its use is also excellent to give a slight spiciness to the main condiments, or to consume it in jars in oil.

Combined with local extra virgin olive oil, another typical production of southern Italy, it gives life to a very good spicy oil, we can also invent chilli jams.

Cultivating Calabrian peppers

The cultivation of Calabrian diavolicchio is not very different from other peppers. The fact that we are struggling with a chilli of Italian origin helps us, from a climatic point of view, it remains a summer vegetable that requires mild temperatures and excellent sun exposure.

The plant is very productive, especially if we grow it in the ground, then planting it in the garden or in the vegetable garden. However, it is a chilli pepper that also works well in pots, provided you have a balcony that receives light for most of the day.

For simplicity we can choose to buy seedlings in the nursery, it is not difficult to find the Calabrian pepper. Alternatively, starting from the seed you will have the satisfaction of seeing the seedling born and grow from the beginning, gradually acclimating it for subsequent planting.

Start with the seed

In order for the seeds of devil to germinate, the temperatures, even at night, must not drop below 15 ° C.

Depending on the Italian area, it is necessary to wait for March, in the north also for April. In central or southern Italy, mild temperatures already at the end of February allow for early sowing. A heated seedbed eventually allows us to leave earlier.

"Scottex" method

In the sowing of chilli pepper, germination is one of the moments to be taken care of, since the external integument of this species is quite rigid. The paper towel method is one of the best known and easiest ways for chilli pepper seeds to germinate successfully.

Just get a transparent plastic tray with lid, where you can put a few layers of absorbent paper on the bottom. Better to drill a few holes in the lid. Take the seeds and place them on the bottom, on top of the absorbent paper layer, spacing them from each other. Distance is important: after germination, it must be easy to separate the seeds from each other, avoiding breaking the fragile rootlets.

After a few days, you will notice the appearance of condensation in the bottom of the container. A sign that the humidity is right. We make sure that it does not become too much, causing rot.

The temperature during the pre-germination days must never drop below 15 - 20 degrees, and must not exceed 30 degrees. Obviously the interior of the house is perfect for this phase. With these conditions, the seeds should germinate in 7-10 days.

As the seeds sprout, a small root will form. At that point, gently take the seeds and place them in pockets or glasses with soil for sowing, taking care to bury the root part and to leave the seed just above the layer of earth.

Prepare the ground

The Calabrian pepper plant, like all capsicum annuum cultivars, prefers a very sunny area. The plant will have a better posture if it is sheltered from the wind.

The ideal soil for the Diavolicchio must be permeable and fertile, rich in already decomposed organic substance, even if these plants adapt to soils of a different nature.

The chili pepper fears water stagnation almost more than drought. This is why we take care of the processing well (digging in particular).

Planting Calabrian peppers

The transplanting of the seedlings generally takes place after about 40 days from sowing, when the seedlings exceed 10 cm in height.

The sixth of the plant provides distances between the rows of 80-100 cm and between the plants on the row of 40-50 cm. Given the productivity in the vegetable garden, we can be satisfied with a few plants.

Irrigation of chillies

As with most plants, the chili pepper fears water stagnation, and needs constant and modest irrigation. In the summer, it is also advisable to irrigate every day to avoid the risk that the plant goes into suffering, always avoiding wetting the leaves to prevent the spread of fungal diseases. If we grow in pots it is advisable to water more often.

On the other hand, high temperatures must be avoided: they can cause the flowers and fruits to drop, compromising their production. In this regard we can help ourselves with shading nets.

Collection of chillies

The diavolicchio is harvested starting from May / June, according to the geographical area. The plant continues to produce fruit until October. The lowering of temperatures puts an end to the harvest period. The diavolicchio plant would be perennial, but in Italy it is generally not allowed to overwinter and it is preferred to remove it in the autumn to re-sow the following year.

Understanding when the Calabrian pepper is ripe is simple, based on the bright red color, which must be uniform over the entire surface.

wheat germ oil is obtained by cold pressing and without embryo solvents caryopsis of wheat. It is a very thick oil, yellow in color tending to ocher, used both for cosmetic purposes and for food use.

Its main property is the richness of vitamin E ; it also has a high content of omega 3 and omega 6 .

Wheat germ oil for skin care

wheat germ oil is very nutritious and has antioxidant qualities; therefore, it helps to counteract cellular aging. It can be considered a natural anti-wrinkle . Wheat germ oil on the skin can be used in several ways:

Instead of night cream . Apply a few drops of wheat germ oil to the face that is well cleansed and still damp, without forgetting to treat the area around the lips and around the eyes.

As an anti-wrinkle pack . A couple of times a month, apply a generous amount of wheat germ oil to the skin of the face in the evening. Wait about fifteen minutes and remove the excess with gauze.

After the shower . On still damp skin, apply a few drops of wheat germ oil. Wheat germ oil is particularly thick and does not absorb very quickly, so it is advisable to wait a few minutes before getting dressed so as not to stain your clothing. It is indicated in case of very dry skin , to prevent stretch marks and, in summer, after sun exposure . If you do not want to apply it pure, you can mix it with other less dense oils (for example sweet almond oil ) or you can add a few drops in your body cream.

As an after sun . Thanks to its emollient and restorative action, wheat germ oil can replace after-sun products. Use in the shower as described above. In case of sunburn, treat the skin with a few drops of wheat germ oil.

On the hands . In case of chapped hands and / or tried by the use of aggressive products or housework, use wheat germ oil instead of hand cream, on wet skin, without forgetting the nails; this vegetable oil, in fact, also helps to solve the problem of flaking nails .

Wheat germ oil for hair care

When it comes to the cosmetic use of wheat germ oil , the first use that comes to mind is on hair . This ingredient is, in fact, contained in a lot of shampoos and treatments used to make the hair beautiful.

Before shampooing . To give strength and shine to the hair, make a restructuring mask using one or two tablespoons of wheat germ oil on the hair , half an hour before washing it.

For internal use . Wheat germ oil for beauty can also be taken internally, as a food supplement. In health food stores and parapharmacies you can buy wheat germ oil pearls to be taken cyclically, for example for a few weeks, before and during a beach holiday.

 

Mandarin liqueur, Citrus fruits are excellent allies in the kitchen: precious ingredients that can flavor all courses, from appetizers to desserts. In the tradition there is no shortage of liqueurs prepared with their peels: in addition to the most famous limoncello there is also the one made using tangerines, often called mandarinetto. A liqueur with an intense orange color, very fragrant and with a sweet taste; preparing it at home is very simple, just be patient and wait a couple of weeks.

Using the untreated tangerines from our plants, we will give ourselves a pleasant memory of winter every time we open the bottles of tangerine liqueur prepared with our hands.

The recipe is really simple: infusion of alcohol and mandarin peels, only the orange peel without the white part. Then you need the right rest time, the addition of a syrup of water and sugar, a second rest and voilà: bottles of liqueur ready to be shared at the table or given to friends and relatives.

Preparation time: about 2 weeks of rest

Dish: liqueur

Seasonality: winter recipes

Ingredients for 500 ml of liqueur (approximately):

250 ml of alcohol

4 untreated mandarins

250 ml of water

200 g of granulated sugar

How to prepare the tangerine liqueur

Peel the tangerines, removing the inside, white part with a knife. The liqueur must be made with the orange peel of the clementine, while the white is bitter and unpleasant, which would ruin the aroma. Once the peels have been scratched, infuse them in alcohol and let them rest in the dark for about a week, shaking the container from time to time.

After the time has elapsed, filter the alcohol and pour it into a glass bottle, using a funnel and a clean cloth or gauze. Add the syrup, once cooled, of water and sugar: prepare it by heating the water and sugar over low heat until it reaches a boil and stirring well. Shake the bottle and let the liqueur rest for another week or so. At this point the recipe is finished, as you will have read everything is very simple.

Variations to the classic liqueur recipe

There are numerous ingredients and aromas that we can add to our homemade mandarin liqueur. Here are some examples, you can then unleash your creativity by preparing always different spirits and experimenting with new tastes.

*Cinnamon. Macerate a cinnamon stick together with the mandarin peels to give the preparation a sweet and spicy flavor.

*Honey. Try replacing part of the sugar with acacia or wildflower honey.

Anise is a spice with a very intense and particular taste. If you love its aroma, you can try to prepare a delicious aniseed liqueur to offer to your guests after dinner or to give on some special occasion.

Like all liqueurs, the preparation of anisette is very simple and aniseed is used and left to infuse. The recipe that we propose will allow you to create a fragrant liqueur, but with a delicate taste, capable of satisfying even those who do not love this spice excessively. If you want a more intense aroma and a strong taste, the procedure will be very simple: just simply increase the amount of anise used. The use of star anise can be an interesting variant of the classic anisette.

Preparation time: BOLD 10 minutes + 3 weeks of rest

Ingredients for 500 ml of liqueur: 

* 180 ml of alcohol at 96 °

* 320 ml of water

* 150 g of sugar

* 20 g of anise seeds

Seasonality: BOLD recipes for the whole year

Dish: BOLD liqueur

How to prepare aniseed liqueur.

Infuse the anise seeds in alcohol in a tightly closed glass jar. Let them rest for 7 days, shaking them at least once a day. After the time has elapsed, filter the alcohol and transfer it to a glass bottle.

Then prepare the syrup of water and sugar by putting the two ingredients in a saucepan on the stove and bringing to a boil: the syrup will be ready when the liquid is clear again. Let it cool and add it to the alcohol. Shake to mix well and let the spirits rest for 3-4 weeks before serving the anisette.

Variations to the anisette recipe.

Anise has a very particular taste, but it goes well with other aromas such as citrus fruits or spices, if dosed in the right way they can give very satisfying results. Are you ready to experiment with new recipes and dosages?

* Oranges. You can flavor the aniseed liqueur with some untreated orange peel.

*Star anise. You can try to prepare this liqueur using star anise instead of aniseed.

*Cinnamon. Try adding a cinnamon stick as well for an even more spicy taste.

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bay leaf liqueur, If you have a vegetable garden you will surely have numerous and fragrant self-produced aromatic herbs at your disposal. In addition to using them to flavor your recipes, many of these can be used to create excellent liqueurs, ideal to drink at the end of a meal as a digestive.

Among these is the laurel liqueur, a fragrant and very aromatic alcohol, characterized by an intense green color very similar to that of olive oil. Those who have a laurel plant, if not even a hedge, will not lack the raw material to produce this spirits.

Laurel liqueur, also known as "allorino", is very simple to make, it only requires a little patience and time for the initial infusion. Being very sensitive to light, it is essential to keep it in the dark: for this reason, once ready, it is advisable to line the bottles with foil. Otherwise, the laurel liqueur will tend to form unsightly residues, which however will not alter its taste.

Ingredients for 1 liter:

500 ml of 95% alcohol

600 ml of water

400 g of sugar

25 bay leaves

Seasonality: recipe available all year round

Dish: liqueur, vegetarian

Preparation time: 2 weeks + 1 month of rest

How to prepare the laurel liqueur.

To prepare this digestive liqueur, you start by washing and drying the bay leaves very well, then put them in a glass jar with alcohol, preferably protected from direct light. Let the leaves infuse in alcohol for 2 weeks, stirring occasionally.

After the resting time, prepare the sugar syrup that will be used to dilute the liqueur: put the water and sugar in a saucepan and bring to a boil to form the syrup. Then turn off and let cool completely.

Once the syrup is cold, add the alcohol, taking care to filter it very well to remove any residual leaves.

Bottle and cover with foil or in any case in order to avoid any exposure to light. At this point the liqueur is practically ready, let the laurel rest for 3-4 weeks before tasting.

Variations to the classic bay leaf recipe.

Laurel liqueur is a very simple recipe, but it can be easily customized for intensity of taste, sweetness and alcohol content.

More or less alcoholic. You can change the alcohol content of the liqueur to your liking by reviewing the proportions of water and sugar to make it more or less strong.

Intense taste. You can make a liqueur with a more or less intense taste by changing the number of bay leaves used or by reducing and increasing the initial infusion time (always consider that the bay leaves must be left at least a week).

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Looking for a recipe for sweet tapioca couscous that’s simple to prepare and ready to eat in 30 minutes? So don’t leave Special food and follow step by step this sweet and easy tapioca couscous recipe that will easily become one of your favourites. This frozen dessert is perfect for entertaining friends at home or taking them to a party, no one will resist taking a slice!

8 guests
30m
Dessert

Ingredients for making sweet and easy tapioca couscous:

3 cups of raw tapioca
400 millilitres of milk
120 grams of sugar (¾ cup)
100 grams of freshly grated coconut
1 pinch of salt
Condensed milk to taste

Nutrition Facts

Servings: 8
Amount per serving
Calories 332
% Daily Value*
Total Fat 5.3g 7%, Saturated Fat 4.4g 22%, Cholesterol 4mg 1%, Sodium 47mg 2%, Total Carbohydrate 70.3g 26%, Dietary Fiber 1.6g 6%, Total Sugars 20.3g, Protein 2.2g, Vitamin D 0mcg 1%, Calcium 73mg 6%, Iron 3mg 15%, Potassium 82mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make Sweet and Easy Tapioca Couscous:

Beat the milk, sugar, coconut and salt in a blender.

In a bowl that can be refrigerated, place the tapioca and pour the ingredients from the blender. Stir with a spoon and set aside in the refrigerator for 30 minutes.

After 30 minutes it is ready to serve! Serve this sweet and easy tapioca couscous with condensed milk and let us know what you think in the comments. I guarantee everyone will like it!

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