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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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Cod in green sauce: the recipe with capers and anchovies

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Cod in green sauce is a second tasty and nutritious fish. A perfect recipe to add flavour to the delicacy of cod and prepare a fast and alternative dinner without sacrificing taste and lightness. The green salsa is a typical recipe of the Piedmontese tradition, used to flavour boils of meat or fish. In this preparation, the cod is cooked in a pan with a drizzle of extra virgin olive oil and accompanied by a fresh seasonal salad, follow the step by step recipe and you won’t regret it! Ready in: 20min For 4 people Calories in the recipe: Ingredients For the green sauce Chopped parsley enough • 79 kcal EVO OIL 30G Drawn anchovies 4 Capers 1 teaspoon • 25 kcal Mayonnaise 1 spoon • 690 kcal Lemon juice enough • 29 kcal Garlic 1 clove • 79 kcal Cod fillets 4 Oil enough Salt as enough • 0 kcal Pepper enough • 79 kcal Calories refer to 100 grams of the product How to prepare white cod in green sauce Add the chopped parsley (1), the chopped anchovies (2), the oil, the lemon juice, a tablespoon
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The Cedar (citron lime) of Santa Maria del Cedro

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The Cedar (citron lime), An ancient fruit from the many properties quoted seventy-two times in the Bible described as that of the most beautiful tree and as the forbidden homemade of the garden of Eden. According to Jewish tradition, it was indicated by God to Moses in the Torah. Today along with the Calabra coastal strip note as a Cedar Riviera, the most valuable variety in the world of this citrus is cultivated: the smooth diamond. Etz Hadar, the fruit of the most beautiful tree, died: this is how God, during the exodus of the Jewish people to the promised land, indicated Moses citron lime as one of the four plants to be used for Sukkoth, the feast of the hut, together with a palm branch, two of willow and three of myrtle. “According to Jewish orthodoxy, it was precisely the fruit so beautiful and seductive, and not the apple, that caused the disobedience of Adam and Eve and their descendants from the garden of Eden, as historical sources testify. The Greek term Mêlon, in fact, does
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Bergamot, the yellow-green gold of Calabria: features and uses

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A fruit from mysterious origins has become an important economic source of the Calabrian economy. This is the bergamot, citrus cultivated in Reggio Calabria, famous in the world for its essential oils. From the kitchen to cosmetics passing through medicine, there are many uses of its intense and fragrant essence. How much mystery can be behind citrus? Understanding the origins of Reggio Calabria bergamot means taking a trip over time and around the world. There are those who talk about China, Greece, Spain. There are those who claim that it brought him Cristoforo Columbus from the Canary Islands or coming from Turkey and the Turkish name Beg Armudi, pear of the Lord. In reality, the most accredited hypothesis is that bergamot derives from a spontaneous mutation of bitter orange or lime, which took place in the surroundings of Reggio Calabria at the end of the seventeenth century. From here it has no more moved: in fact, the world production of this fruit is practically concentrated in
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SOFT WHOLEMEAL FOCACCIA

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Wholemeal focaccia quick and easy recipe. Rustic, very tasty, fragrant and perfect to be stuffed in a thousand different ways: here is the Integral Focaccia, a variant of the classic focaccia very simple to make at home using a few easily available ingredients. My recipe involves a few steps and very few tools: a couple of bowls, our hands and… the oven! It doesn’t get any easier than this! For the success of the wholemeal focaccia, as well as of course good wholemeal flour, yeast is fundamental: I chose the Brewer’s Yeast, ideal for the preparation of savoury leavened products such as focaccia, pizzas and bread; it allows the dough to arise naturally out of the oven, and the result at the end of cooking is high, soft and well-alveolate focaccia. Before baking, I seasoned my wholemeal focaccia by sprinkling a few grains of coarse salt and fresh rosemary on the surface, which we can also replace with oregano or some other aromatic herb to our liking. This fantastic “rustic” focaccia is
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PARSLEY POTATOES

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Parsley Potatoes are a tasty and light side dish, perfect to accompany meat and fish dishes. This is perhaps the most loved and known potato salad. I’m sure you have eaten them at least once on Sunday lunches at grandma’s house! The ingredients needed are few and simple. Just some boiled potatoes, oil, vinegar and lots of parsley and here is a truly delicious dish served on the table! Today I will give you all my tips for perfect parsley potatoes. The fundamental trick for the success of the recipe is to use very cold potatoes. Indeed, when we use boiled potatoes while still hot the result is a real disaster; the cubes tend to fall apart and in the end, more than a salad, we get almost a puree! Using cold potatoes, on the other hand, gives the final result “firm” and full-bodied cubes! Another fundamental aspect is parsley; in this recipe, it must be abundant (after all these potatoes are called parsley!) and chopped very finely! How do I mince parsley? Using the crescent, this way the
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Fresh broad bean salad: the recipe for a fresh and appetizing spring side dish

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The fresh broad bean salad is inviting and easy to make a side dish, perfect for spring when the beans are in season. A delicate and fresh recipe, ideal to accompany fish dishes, but also to eat as a single dish. To make the salad, you can use raw broad beans, or blanch them for a few minutes: if you have the patience to remove the outer wrapping from the larger seeds, you will get an elegant and pleasant dish, all inspired by tradition. Ready in: 40MIN FOR 4 PEOPLE Calorie in broad bean salad recipe: 2190 kcal INGREDIENTS FRESH BEANS WITH THE POD 1 kg PECORINO 100 gr • 332 kcal SALAMI 100 gr • 359 kcal BREAD GUTTIAU 8 semi-circles EXTRA VIRGIN OLIVE OIL 4 tablespoons • 29 kcal PARSLEY as required • 21 kcal SALT as required • 286 kcal PEPPER as required • 79 kcal The calories refer to 100 grams of the product How to prepare the broad bean salad Shell the fresh broad beans, removing the legumes from the pod (1). Blanch the beans in boiling water for 7-8 minutes (2). Arming yourself with
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Artichokes and peas: the recipe for the simple and tasty spring side dish

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Artichokes and peas are a simple and tasty spring side dish, ideal to accompany meat and fish main courses. In our recipe we have prepared artichokes and peas in a pan with chopped onion, chilli, parsley and white wine, cooking with hot water, so as to create a soft and tasty side dish to be served warm or at room temperature. You can also use the preparation to season a good plate of pasta if you prefer. Here are the steps to make some really delicious pan-fried artichokes and peas. Ready in: 30MIN FOR 4 PEOPLE Calories in the recipe: 570 kcal INGREDIENTS WHOLE ARTICHOKES 10 SHELLED PEAS 400 gr WHITE ONION 1 • 661 kcal CHILLI 1 • 29 kcal PARSLEY as required • 21 kcal SALT UP as required • 21 kcal GROUND BLACK PEPPER as required EXTRA VIRGIN OLIVE OIL as needed • 901 kcal The calories refer to 100 grams of product How to prepare artichokes and peas in a pan Clean the artichokes: remove the hardest outer leaves (1) and the stems, obtaining only the heart of the artichokes. Cut them into
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