Hello, and welcome to Family Food! This is where I share my passion for cooking with the world. Good cooking means getting inspiration from the simple things around you: recent markets, different ingredients. It doesn't look sophisticated. Food is life. It depends on what you want...have fun with it.
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 work
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BASILIC - 5 TRICKS FOR A PERFECT BASIL
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Today I will give you 5 tricks to have perfect basilic. With the arrival of summer, basil is among the most common plants in our balconies, terraces or gardens. The large green and fragrant leaves of this plant are among the most used in the kitchen. Basilic is one of the ingredients of the classic Caprese salad with tomato and mozzarella or is the basis of the delicious Genoese pesto. So I thought I’d give you some advice to grow healthy and luxuriant basil seedlings at home.
1 – TRANSFER THE BASILIC
Many times we return from the supermarket with a small jar of basilic. These jars do not contain a single plant, but many small seedlings grouped together. So it is necessary to transfer the basil: we extract the stick of earth, divide the seedlings (taking care not to break the roots!) And transfer them to one or more pots. In this way the roots will have more space and the single seedlings will be able to develop at their best!
2. WATER THE BASILIC
Basilic soil must always be moist. A very simple way to understand when the plant needs water is to put a finger in the ground; if we feel the dry and sandy earth we need to irrigate generously! It is also good to wet the leaves; being a plant rich in leaves the fastest and most effective way to do this is to use a nebulizer. The leaves, however, must not drip because they would lose their aroma and could rot: the nebulization must be mild and uniform.
3. HOW TO HAVE A BASIL RICH IN LEAVES
To have lush basilic we don’t have to let it bloom. We try to eliminate the upper part where the flower is formed. Every healthy basil stem makes flowers: they look like spikelets of white flowers. To avoid their formation, the ideal thing is to cut the inflorescence as soon as it is formed. This will push the plant to make more branches and therefore more leaves.
4. THE IDEAL PLACE FOR THE BASILIC
It is very important to place the basilic plants in an area of our well-lit balcony but not in direct sunlight. Although basil seems a very delicate plant, it can bear a few hours in full sun; in this case, however, the leaves would lose some of their characteristic aromas, so it is better to protect it from direct sun.
5. COLLECT THE BASIL
We often collect the lowest and largest leaves of the plant believing in this way not to spoil it. Nothing more wrong! Basilic is cut from the tips, just above one of its bifurcations, more or less to a third of its height. Collecting the youngest leaves actually promotes the growth of the plant even more; to make matters worse, young leaves are the most aromatic and fragrant! By cutting the plant frequently the flowers will also be avoided. The last tip I give you is not to get too attached to your basilic seedling … unfortunately, it is a seasonal plant, so once the summer is over it will have ended its life cycle and will dry out.
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 work
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 d
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
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