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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Nettle: properties, benefits, uses in the kitchen
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We all know it for its stinging effect but we often underestimate its beneficial characteristics and healing properties: we are talking about nettle, a perennial herbaceous plant of ancient origins. Why is it good and how can we use it in the kitchen? Here is a small guide to get to know it better.
Nettle is a perennial plant belonging to the Urticaceae family, native to Africa and western Asia, present today in all temperate areas of the earth. Rich in mineral salts, a friend of the intestine and all of the skin, nettle was already known in ancient times as a medicinal plant despite its pungent action. Used in cosmetics in creams and packs, nettle has diuretic and purifying effects as well as antioxidant and soothing effects: let’s get to know it better.
Properties of the nettle
If we look at the chemical composition of the nettle, we must distinguish the properties of the leaves and those of the roots.
Leaves are rich in mineral salts, in particular magnesium, iron, calcium and potassium, they contain chlorophyll, flavonoids and vitamins, while there is no lack of carotenoids and nitrates. Definitely low-calorie (just 42 kcal per 100 grams), leaves are mainly composed of water (82.6 grams) and are almost totally lacking in fats and sugars.
Roots have several active ingredients and mainly contain phytosterols, lectins, polysaccharides, oxalic acid and linoleic acid.
Benefits of nettle
Always considered a medicinal herb with countless therapeutic virtues, nettle is a real concentrate of benefits. In particular:
✓ It helps digestion: able to help the absorption of food and the natural digestive action because it contains a hormone produced by our stomach, called idiot, able to stimulate the secretion of pancreatic juices;
✓ rich in mineral salts, has a restorative and invigorating effect, useful in periods of particular stress or fatigue; purifying and diuretic, has a detoxifying action and helps us eliminate toxins and excess fluids;
✓ it has a vasoconstrictor and haemostatic effect: it is useful in case of nasal haemorrhages and is recommended in case of the abundant and painful menstrual cycle;
✓ it has an anti-inflammatory and astringent action, therefore recommended in case of diarrhoea, colitis or dysentery; chlorophyll gives the nettle strong anti-anaemic properties, useful for fighting forms of anaemia caused by lack of iron or blood loss;
✓ for external use, nettle has an emollient effect, it is therefore used to counteract eczema, skin rashes or forms of acne;
✓ helps us to control the level of cholesterol in the blood and is useful for treating hypertension thanks to its vasodilator effect.
Use in the kitchen
How to use nettle in the kitchen? Once cleaned and lightly blanched, thanks to their slightly bitter taste that is partly reminiscent of the more common rocket, the nettle leaves are perfect for enriching omelettes, quiches, soups or delicious risottos.
Alternatively and in the most common use, nettle is used for decoctions and herbal teas: just leave the leaves to infuse for 10 minutes in boiling water and you can naturally fight coughs, colds and seasonal ailments.
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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