Tabasco is a variety of chilli and precisely the species Capsicum frutescens variety Tabasco.
The Tabasco variety is widespread throughout the American continent and partly also in the Asian basin. They are chillies that when ripe have a bright red color and elongated shape, very juicy and with a high degree of spiciness.
The famous "Tabasco sauce" made with this variety of chillies, is obtained by macerating the chopped chillies with all the seeds in salt for three years in oak barrels.
To learn more go to Capsicum frutescensvariety Tabasco.
The mastic it is an arboreal species typical of our Mediterranean scrub. It is a very important plant from a forestry point of view. It also boasts an ancient tradition in rural environments, due to its various uses. In English the mastic is known as mastic tree, mastic tree. This is due to the large resin production of the trunk, used in folk medicine and recently re-evaluated for medical purposes.
The mastic is a very rustic shrub, which adapts well to the most difficult environmental conditions, for this reason it is among the best species to be used in the environmental redevelopment of marginal areas, such as those on steep slopes and rocks.
In the home, its cultivation is indicated for ornamental purposes in poor soils. Being a plant used for horticultural purposes, it is quite easy to find on the market.
We therefore know better the botanical characteristics of mastic, its properties, uses and cultivation techniques.
This vegetable can be grown to any latitude, from the plains to the mountains. It prefers a good sun exposure and the best time to start cultivation is autumn (October - December).
Loves land loose, soft, little fertilized and carefully worked to promote drainage.
There sowing it is carried out at home, burying the bulbs from 5 to 10 cm deep. The distance between the rows must be 30 - 40 cm while the distance to be maintained between one bulb and another must be 20 cm.
Being grown in the autumn period, the shallot does not needirrigations artificial. Normal rainfall will therefore be sufficient to guarantee growth (except in cases of extreme soil drought).
There collection generally occurs in early summer, as soon as the leaves begin to turn yellow. The bulbs are pulled out of the ground and dried in the sun. Later, like onions, they can be stored for a few months in a dark, cool and dry place.
Alkechengi can be grown anywhere all the other solanaceae are cultivated. Just to be clear, in the warmer areas of the Center-South it manages to survive the winter and therefore to establish itself as a perennial plant.
Elsewhere, as we have said, a cultivation cycle with annual renewal follows.
For the position in the garden, it is advisable to opt for an area in full sun, where it will be able to develop healthy and luxuriant.
For what concern soil type, prefers those of medium texture. It also requires with a good supply of organic matter and a neutral or sub-alkaline pH.
For start the cultivation of alchechengi in the vegetable garden domestic must prepare the soil in time. At the beginning of the year, a good digging is carried out, amending organic matter where the soil is devoid of it. A good idea is to use the home compost or theearthworm humus. Those who have it available can use mature manure, produced by farms that operate in an organic regime.
Like all the horticultural species we cultivate, even the alkechengi must follow a rationality crop rotation. Being a solanacea, it cannot be grown where the year before we planted plants of the same family. We are talking about demanding vegetables, such as tomatoes, aubergines, peppers, potatoes, chili Peppers.
An excellent rotation is given by the succession to one legume, for example ai green beans.
Physalis Alkekengi Peruvian
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There multiplication of the alkechengi usually occurs by seed. It is generally sown in seedbed starting from the months of March and April. The seedbed, of course, must be protected from the elements, perhaps kept indoors and moved outside only on sunny days. Young shoots are very delicate. Seedlings have a fairly long growth time. In fact, it will be necessary to wait about 45 days after sowing, before being able to transplant them in the ground, in the garden or in pots.
The transfer from the seedbed to the ground can take place from the end of April and throughout the month of May. Basically, the weather conditions must be stable and cold returns are avoided.
The periods of Crescent moon they are best for both planting and transplanting.
For the planting distance we can refer to the aubergine, with a distance of 60 cm between one plant and another and 1 m between the rows.
If we have not purchased the seeds in time, we must contact specialized nurseries to purchase the seedlings already formed.
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As far as cultivation is concerned, the alchechengi does not need, as is the case for example with tomatoes and aubergines, supports and bindings. This is because it does not reach great heights.
There is no need for pruning or leaf removal either.
What we recommend is a good one natural mulch made with straw, or with the jute.
If it is not possible to mulch, periodically it is necessary weed the soil.
Irrigation is necessary especially in the hot summer months, after a long period of drought. For this it is advisable to prepare a drip irrigation system.
But beware of water stagnation, which can cause dangerous rot.
Alkechengi resists adversity well and is not a very popular plant for parasites. If cultivated in a balanced way, therefore, it does not need particular protection interventions. But pay attention to the aphids (which can be controlled with macerated nettle or garlic).
The strawberry tree fruit has astringent properties and is therefore not recommended if you suffer from constipation.
In addition, the alkaloids that the plant contains can create more or less serious disorders of the digestive system. Therefore, it is necessary not to exceed the doses in order not to cause damage to the gastrointestinal level.
Finally, we remind you that even the strawberry tree, like all herbal products, may have drug interactions therefore it is always advisable to inform your doctor before taking it.
The properties of the parsley they were already known by ancient peoples who used it as a base for ointments, against toothache, insect bites or to create powerful love filters.
Rich in vitamins, minerals and potassium, the plant of the Petroselinum it is an excellent regulator of gastrointestinal functions, has diuretic and purifying properties, it also regulates blood pressure and helps to keep blood sugar under control, preventing the onset of diseases such as diabetes which can cause kidney failure and negatively affect the correct functioning of the cardiovascular system and on the nervous system.
The parsley it also has a quantity of vitamin C equal to that of a small orange and is therefore a source of betacorethene, a carotenoid precursor of vitamin A, which contributes to the well-being of our body and thanks to its antioxidant action it counteracts free radicals by to the health of bones, skin, nails and hair.
Chewed fresh is also a valuable aid against bad breath while the pulp of the leaves applied to the breasts is recommended in case of mastitis, the inflammation caused by breastfeeding.
Here are the nutritional values on 100 g:
Versatile ingredient and one of the most popular in the kitchen, the parsley it can be used both fresh and frozen to prepare sauces, soups, gravies or dishes based on dogs and fish. Or to flavor the breadcrumbs and obtain perfect and tasty breading.
In gastronomy, finely chopped, it can be consumed with other aromatic herbs such as tarragon, chervil and chives which together form the fines herbes, a famous blend of French origin that varies according to the seasons and may also contain marjoram, watercress , fennel, lemon balm, thyme, dill or basil.
Among the most famous parsley-based recipes of Italian cuisine is the Piedmontese green bagnet, more commonly known as green sauce, prepared with the addition of breadcrumbs, salted anchovies, garlic, olive oil, wine vinegar white, capers and egg yolk, and served mainly with boiled meat or, alternatively, with tomini. The recipe has ancient origins and was born at the court of King Carlo Alberto in the 19th century.
Thyme has always been used in ancient civilizations and especially appreciated for its antibacterial properties. The Egyptians, for example, they used it not only to burn at home or for food storage but also for the embalming of the dead. It seems that the Roman soldiersinstead, they did a bath in thyme water before starting a battle while the Greeks used it in the form of oil to give massages that instilled courage (the word thyme derives from an ancient Greek term which meant courage).
Also Charlemagne he used and appreciated thyme, in his edict he even ordered its cultivation in the gardens of medicinal plants of his empire while in the Middle Ages the ladies gave away bunches of thyme or embroidered shawls or signs with this aromatic plant and gave them to those who were leaving for the war as luck symbol.