Powdery mildew of the sage

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  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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CARAMELIZED ONIONS

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Caramelized Onions are an easy and tasty recipe, perfect to accompany aged cheeses or good sausage. The ingredients needed are few and simple. Onions, good white wine and a little brown sugar are enough and in a few gestures, we will prepare a delight that no one will be able to resist! The caramelized onions, thanks to the cooking in the wine and the addition of the sugar, have a light bittersweet taste really delicious! They are perfect to accompany a cutting board of aged cheeses but also to embellish grilled meat. However, I reveal my favourite way to taste them; I roast the sausage and use it as a sandwich filling with a generous spoonful of caramelized onions … delicious!

Cooking time: 30 min
Ready in: 30 min

INGREDIENTS
2 large onions
2 glasses of white wine
1 glass of water
4 tablespoons of brown sugar
Salt and Pepper To Taste.
Olive oil to taste

Preparation of Caramelized Onions

Peel the onions, wash them and slice them into not too thin wedges. All types of onions are fine for this recipe: I have used white ones, but red or blond ones will also be good. Transfer the onions to a saucepan and add the wine and water, then put a pinch of salt, a drizzle of olive oil and pepper according to your tastes. Turn on the heat and set it to the minimum and cook the onions for about 30 minutes in total. After about 20 – 25 minutes the onions will be tender and almost “transparent” and the cooking base will have dried out almost completely; at this point add the brown sugar and continue cooking for another 5 – 10 minutes.

When the cooking base thickens further becoming similar to “honey”, the caramelized onions will be ready! Turn off the heat, let them cool for half an hour and they will be ready to be enjoyed! They are excellent to accompany aged cheeses or grilled meat and sausage.

Caramelized Onions

You may also be interested Baked cassava recipe / Cordon Bleu Home-Made recipe / vegetarian pumpkin risotto recipe / Steak Cod with Tomato and Olives recipe.

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