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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Saffron fennel with white wine

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Saffron fennel, this vegetarian dish based on fennel, tomato paste, garlic and onion stewed in white wine, is easy to prepare and delicious to taste.

Nutrition Facts

Calories 2992
% Daily Value*
Total Fat 90.2g 116%, Saturated Fat 12g 60%, Cholesterol 0mg 0%, Sodium 2796mg 122%, Total Carbohydrate 178.4g 65%, Dietary Fiber 54.2g 193%, Total Sugars 50.4g, Protein 32.1g, Vitamin D 0mcg 0%, Calcium 692mg 53%, Iron 16mg 86%, Potassium 6462mg 137%

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

Ingredients

Side dish For 8 people

4 small fennel, approx. 1 kg
1 red onion
2 cloves of garlic
6 tablespoons of olive oil
1 tablespoon of tomato paste
2 pinch of saffron stigmas
4 l of broth or vegetable stock
2 l of white wine
salt
pepper from the pepper mill

How to proceed with saffron fennel

Preparation:
ca. 10 minutes
Brazing:
ca. 45 minutes
Total time:
55 min

Halve the fennel lengthwise. Remove the green tufts and set them aside. Chop the onion and garlic and fry them in oil for approx. 2 minutes. Add the tomato paste and continue cooking briefly. Add the saffron, broth and wine. Season with salt and pepper. Add the fennel, cover and simmer for approx. 45 minutes. Remove the lid after 20 minutes and finish cooking. Serve the fennel with the sauce and garnish with the green tufts set aside.

Saffron fennel

You may be interested to read about the lasagna without bechamel recipe/ papaya filled with yoghurt recipe/ Graubünden barley soup recipe/ Fillet of zander recipe.

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