Powdery mildew of the sage

  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

Basil mayonnaise: the recipe for a delicious and fragrant sauce

Basil mayonnaise is a sauce to accompany dishes and is a fragrant and tasty variant of the classic mayonnaise. Excellent with salads, especially rice, potato and cold pasta, but also with french fries and grilled fish. The fresh taste of basil will give your dishes an extra touch. To make it you will need eggs, oil, lemon juice, basil, salt and pepper, to be mixed together with an immersion mixer. Here’s how to prepare it in just a few minutes.


YOLDS 2 • 63 kcal
EXTRA VIRGIN OLIVE OIL 400 gr • 29 kcal
1/2 LEMON JUICE • 29 kcal
BASIL 10 leaves • 15 kcal
SALT UP 1 pinch • 21 kcal
Pepper as needed. • 79 kcal
The calories refer to 100 grams of the product

How to make basil mayonnaise

Put the egg yolks in a bowl, add salt and pepper and begin to blend with the hand blender, adding the oil slowly. As soon as the mayonnaise begins to thicken, add the lemon juice a little at a time, alternating it with the oil. Finally, add the basil leaves, continuing to blend, until you reach the desired creaminess. Once ready, transfer the basil mayonnaise into a glass jar and use it to accompany your dishes.


You can replace one of the yolks with 1 tablespoon of mustard, which will facilitate the emulsion of the mayonnaise.

Instead of extra virgin olive oil, you can instead use sunflower oil, which will give the basil mayonnaise a less intense flavour.

To favour the emulsion and to prolong the conservation of the basil mayonnaise, you can add 30 g of white vinegar.

Use very fresh eggs at room temperature for the success of your Basilico mayonnaise.


Alternatively, you can prepare the basil and ginger mayonnaise, with a more aromatic flavour. Put 1 tablespoon of mustard, 1 whole egg, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, the juice of 1/2 lemon and 100 ml of seed oil in the jug. Blend for about ten seconds. Add another 100 ml of oil and lemon juice and blend again until the mayonnaise is firm.


You can keep the basil mayonnaise in the fridge for a maximum of 3 days, with the jar tightly closed.

You may be interested to read Baked pumpkin with speck recipe/ Soft apple dumplings recipe.


Popular posts from this blog

Powdery mildew of the sage

Sweet and Easy Tapioca Couscous Recipe

bay leaf liqueur