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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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Asparagus with butter: the recipe for a quick and easy side dish with
melted butter
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Asparagus with butter is a simple and tasty side dish typical of Piedmont. A quick and tasty preparation made with whole asparagus boiled in boiling water and flavoured in a pan with melted butter and grated Parmesan cheese. Serve them to accompany main courses of meat or fish or enjoy your asparagus in butter alone, after a first course, so as to complete the meal with seasonal vegetables. Here’s how to prepare them quickly and easily.
Ready in: 20 minutes FOR 4 PEOPLE
INGREDIENTS
FRESH ASPARAGUS 800 gram BUTTER 120 gram GRATED PARMESAN 3-4 tbsp GARLIC 1 clove SALT UP just enough GROUND BLACK PEPPER as required
Nutrition Facts
Servings: 4 Amount per serving Calories 795 % Daily Value* Total Fat 25.5g 33%, Saturated Fat 32.2g 161%, Cholesterol 68mg 23%, Sodium 3844mg 167%, Total Carbohydrate 52.7g 19%, Dietary Fiber 0.3g 1%, Total Sugars 0.3g, Protein 2.3g, Vitamin D 17mcg 84%, Calcium 56mg 4%, Iron 0mg 0%, Potassium 13mg 0%
*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.
How to prepare asparagus with butter
Wash the asparagus, remove the hardest white parts of the stems (1) and, with the help of a potato peeler, remove the outer part (2). Tie the asparagus with kitchen string (3) and place them vertically in a tall, narrow pot with lightly salted water, leaving the tips out, so they will steam. Cook for about 20 minutes or until soft.
Asparagus with butter
Once ready, drain (4) and put them in a pan with the garlic and butter. Cook for about 5 minutes, mixing them from time to time (5). Add the Parmesan and cook for a few more minutes. Your asparagus in butter is ready to be served sprinkled with pepper or with your favourite aromatic herbs (6).
Advice
For the preparation you can use green asparagus or white asparagus: they will be excellent in both cases. Those who prefer, then, can steam the asparagus, before flavouring them in a pan with butter and Parmesan.
You can add chopped sage and a pinch of nutmeg to the pan with the butter or sprinkle the buttered asparagus with a handful of chopped parsley.
For a more delicious preparation, you can arrange the buttered asparagus in a baking dish, add flaked cheese and bake for a couple of minutes.
If you want to make a simple and complete dish, prepare the asparagus with eggs or Milanese asparagus, ideal to serve as a second course. But there are many recipes with asparagus that you can make, easy and delicious ideas for any occasion.
storage
You can keep the Asparagus with butter recipe in the refrigerator for 1 day, in an airtight container. You can also blanch the asparagus in advance and complete the preparation just before serving.
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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