Milk or aspirin? Do they really work with flowers and plants?

The myth of aspirin, milk and their use as fertilizers with flowers and plants has always been one of the doubts and curiosities that pass through the minds of more or less skilled gardeners.

For years on our site, the articles dedicated to these topics have been the most read and commented on and, for this reason, we have decided to dedicate a single article to some experiment that compares these particular and unusual DIY “fertilizers”.

On a Sunday in June, we started our first experiment with calla lilies, glasses and, of course, milk, water and aspirin.

                          The conditions

Before starting this small experiment, it is good to specify what are all the conditions (place climate, etc.) in which everything was done: we are in late June and outside it is getting quite hot, with maximum peaks of 28-30 ° C.
However in the house (where the glasses with calla lilies have been placed) it is quite cool and the temperature never exceeds 24 ° C.
The flowers are in front of a very bright window which in the late afternoon is exposed to direct sunlight (the window is partially closed, the glass open).
The calla lilies, as mentioned, were grown in the garden and come from the same group of tubers, same vase, same planting period.

21st June 2020

From a vase in the garden I cut 3 equal calle but of different color. They are all from the same pot but from three different bulbs (they are part of a stock of five bulbs that I took in Holland a few months ago).

On the left the yellow calla is immersed in a glass of milk, the white one in the middle is in a glass full of water in which I have dissolved a 400mg Aspirin C, while the third on the right, purple, is in a glass of tap water.

22nd June 2020

After 24 hours from the start of the experiment everything still seems calm.
Only one thing seems clear: the calla is a flower that resists well after being cut.

But if we take a closer look, some small differences can already be seen:

  1. The purple calla immersed in water is perhaps the least fresh of the three and, moreover, the water level in the glass is the same as yesterday morning.
  2. The white calla still looks beautiful, although it has slightly lost its pure white. The water level (with aspirin) is the one that dropped most of all. Compared to yesterday, in fact, the level of the water / aspirin mix has dropped by approx. 3-4 mm.
  3. The yellow calla seems to have just been cut and has not changed in the least since yesterday. The level of milk in the glass has dropped by about 1 mm or less.

23rd June

We are on the third day and our little experiment with milk, calla lilies and aspirin has started for 72 hours now.
The three flowers still look good but it is the contents of the glasses that has changed in these 3 days.

  1. The purple calla in the glass of water is perhaps the one that shows some slight signs of slowing down: it is bending due to its weight but still remains in good shape. The water level does not go down.
  2. The white calla in the glass with water and aspirin is still well supported. The water level in the glass is the one that drops faster and now the color of the water is taking a mixed light greenish yellow color.
  3. The yellow calla dipped in milk is still the most beautiful. The milk in the glass continues to drop slowly and also to thicken. But this is normal after 3 days.

24th June

On the fourth day, we covered the three glasses with a little tinfoil as, especially the milk, it was starting to give off a bad smell.
The flowers begin to show new, obvious, changes:

  1. The white calla in the glass with water and aspirin has completely changed its coloring and has now turned light green, as well as the water in which it is contained. This flower also showed a subsidence on the base and, for this reason, it is now the “lowest” of all. The water level has gone down again.
  2. The purple calla has given up very little and is slowly turning green. The water level in the glass does not drop.
  3. The yellow calla dipped in the glass of milk continues to show no sign of slowing down. The milk level drops slowly. For now this flower wins over everyone.

25th June 2020

Fifth day since the beginning of our little experiment and everything seems quite unchanged compared to yesterday.
Let’s change the perspective of the photo to show a little better the color of the water in the glass with aspirin and also the state of the calla for “whole”.
Otherwise there are few noticeable changes. These flowers are likely to stay here for many days!

26th June 2020

Day 6 from the beginning and everything still seems calm.
From this perspective it is better to see how the three flowers are slowly giving way because of their weight.

  1. Meanwhile, the milk in the glass in the yellow calla is slowly thickening and becoming cheese and, perhaps, for this reason, this flower, which until now has always been fresh and beautiful, begins to show some small signs of drying.
  2. The green calla (white at the beginning) looks like a glass flower and, although it has yielded to the base, it has now colored the contents of the glass of water and aspirin of an intense yellow.
  3. The purple calla in the glass with the water remains stable and shows no obvious sign of change.

26 June ( afternoon)

It is 4..20 pm on the 6th day and, when I return home, here is the first big change since the beginning of the experiment!

The calla in the glass with water and aspirin had the second collapse and came out almost completely from the glass.
Since it is still a little immersed in the liquid, I wait to remove it.
-From now on I will update this article whenever there will be changes.

27th June 2020

As expected, the green calla fell out of the glass with water and aspirin this morning.
By now it was folded in two places and, although the flower was well preserved after these first 7 days, it still could not resist for a long time in this position.

The mix in the glass, now an intense yellow, smells of a very strong acid and, perhaps it is not the right place to keep a flower for too many days. The level has dropped by about 1 cm compared to the first day and perhaps it was this that made the flower too heavy and unbalanced.
Maybe aspirin lends itself better to larger flowers or plants!

We eliminate this flower and continue with milk (now reduced to cheese) and water.

29 June 2020

The heat begins to be felt and, even at home, the temperature has now reached 27 ° C.
The purple calla dipped in water is folded at almost 90 ° but still resists, while the yellow calla dipped in milk, now transformed into cheese, remains in a good shape.

After 9 days the milk level dropped by about 3 mm, while the water level seems stable and equal to that of the first day.

2nd July 2020

As happened with water with aspirin, also with milk, when it begins to become too deteriorated, it also ends up damaging the flower in which it is contained.
And so, this morning, the yellow calla also began to deteriorate and turn brown.
The milk now gives off an annoying smell and, in this state, can do nothing but damage.
In the meantime, the purple calla, despite having yielded from the beginning, remains immersed in water using very little.
The first conclusion would seem to indicate that milk (above all) and aspirin are useful to prolong the conservation of the flowers but, as is obvious, they deteriorate much faster than water over time, bringing the flower to a sudden decay.
The solution may be to change milk or water with aspirin every week but the costs are certainly higher than what would happen with water.

3rd July 2020

13th day from the beginning of our little experiment.
But we are probably now at the end.
The yellow calla is almost completely brown and the milk in the state of maximum composition.
The purple calla, on the other hand, is bent at almost 90 °, now rather deteriorated and no longer shows particular signs of change.

4th Jule 2020

Almost 2 weeks after the start of our little experiment, we decide to end everything.
The yellow calla dipped in milk is now almost completely brown and the milk, transformed into a block of hard and smelly cheese immersed in a white and transparent liquid, gives off an almost unbearable bad smell.
The purple calla immersed in water has lost all its beauty for several days and remains defenseless and folded.

                    Our observations

The milk has certainly preserved the calla contained in the glass best of all (water and water with aspirin) but, being a liquid easily degradable with time and, especially with the heat of this season, it had a sudden collapse after about ten days, bringing with it the freshness of the flower which wilted as soon as the milk began to degrade.
The calla immersed in water with aspirin has had a partial and faster decay but it is the one that, absorbing water faster, has also weighed down more quickly. Perhaps this could explain why she folded twice before falling out of the glass.

The purple calla in the glass of water gave way slowly degrading little by little. Perhaps the traditional method of flower in water still remains the cheapest, most fragrant and safest.
But if you want to dare, you want to extend the life of your cut flowers and you have a lot of milk at home (so you can change it before it deteriorates), this solution is perhaps the best!

5 plants to grow with children

Involving children in gardening can be an idea to keep them engaged in new activities and teach them love for life and growth. However, before starting this type of activity, it is good to choose plants and flowers with certain characteristics, in order to make the cultivation process as interesting as possible.

Plants with bright colors, delicious smells and interesting textures as well as edible plants (flowers, berries, vegetables) may be some of the characteristics to start choosing plants and flowers ideal for growing with children.

1. Mint: it is a fragrant herb with many uses. It is simple to grow even in pots and can give good satisfactions.

2. Green Beans: they have large seeds, easy to grasp for small children’s hands. They mature quickly and are delicious and healthy to eat. They will be ready to collect in a few weeks so the children will not have to wait too long.

3. Dill: other plant commonly used in the kitchen that grows in the spring / summer period. Generally it can be harvested within two months of its planting and your children will not have to wait too long to see the results of their work.

4. Strawberries: cultivating strawberries or wild strawberries can be a tasty way to produce small amounts of fruit and have fun seeing this colorful fruit grow. On the market there are already grown plants that can bear fruit in a short time without having to wait for the slow growth of seeds.

5. S. Marzano tomatoes: available on already grown plants, they grow quickly and have an ideal shape to be picked up by small children’s hands. They need sun and lots of water, so it will be necessary to find a suitable position for this plant.

Garden design: how to choose the right style for your garden

When you have to design a new garden or think about reshaping that “old”, you often have a lot of doubts about the use and style. A green space, small or large, can be used in many ways, especially if family members have particularies needs: whether or not the vegetable garden, the type of furniture, the forms or the presence of pets can be elements Essential  that will fundamentally change the shape and purpose of our garden.
But let us see what styles we can rely on in the various cases and needs:

1- Rustic garden: Is characterized by the colors of flowers and plants, often used in English style.Each area is geographically divided by walk path that separate the various areas where  walk and reach the central patio and the house.
The key elements of this garden are the characteristic (1) rustic furniture, such as wooden benches wrapped in growing plants that will make the appearance even more “consumed” and lived, contributing to giving a more natural appearance to the garden; The “(2) ruined floor” or at least in style with the type of garden; (3) tree / bow of intense pink roses to awaken the senses during walks; (4) Cut flowers (Achillea, Digitalis Purpurea, Aquilegia, Peony, etc.) and plants that can be associated with this can help to control parasite attacks better.
The ultimate advice is to give a sense of curiosity and mystery as the central theme of the garden, to make it even more fascinating.

2-Mediterranean garden: Is a kind of garden created in holiday homes or in Mediterranean areas where plants are particularly exposed to the sun, such as olive trees, lavender plants or vines for example. Water (1) is the fundamental element to create the atmosphere but also a focal point of the garden, such well as a (2) shadow area (often obtained thanks to the presence of a tree) necessary to “stemperate” Garden from the heat, You should not miss either (3) succulent plants such as agave or yucca, or typical Mediterranean like lavender or rosemary. The (4) terracotta pots and parts of the floor covered with (5) gravel can help make the garden more fascinating.
The advice to make this kind of garden unique is to try to create contrasts between sun and shade and enrich it with sparkling and bright colors (flowers such as fuchsia, for example or colored jars).
Typical Mediterranean garden to see: Majorelle Gardens of Marrakech and  Jardines Generalife of Granada.

3-Modernist garden: Creativity, definition and celebration of spaces, are the basis for the success of this particular style.
The use of (1) modern materials is a first step if you want to make such a garden. The (2) block plants like hedges are used to create a sense of movement and emphasize the night lights. (3) The modern decor is fundamental as well as a (4) surface of water, necessary to create daytime reflections and night light games,
The advice to make this kind of garden unique is to play with lights and shadows, to “breathe” and give life to the garden itself.

4-Japanise garden: We have known and admired them mainly through television and the internet and appreciated for their meticulously and harmoniously decorative forms and decorative elements.
The essential elements that should not be missing in this garden are: (1) Japanese evergreen  plants with full and dense shapes, ideal for modeling that take different colors during the fall and the colder months; (2) fountains, ponds and water mirrors that help to reflect the surrounding surfaces. In small gardens, it may be useful to install a tsukubai, a small stone basin; (3) symbolic ornaments such as lanterns, stone basins, pagodas where the size of the garden allows; (4) pebble path-way through the garden leading to the tea room. The path, made with flat and wide rocks, can be inserted between trees (eg maples) or between (5) bamboo rods.
The Japanese garden is connect symbolically and spiritually with the landscape.

5-Productive garden: Many may be useful to divide the spaces available for both vegetables and flowers, to create a beautiful garden to be seen and at the same time productive and useful for food purposes. In this way, even the smallest garden can be organized and subdivided into “areas” to attribute colors, scents, and various qualities. From herbs, to vegetables, through fruit trees, to the finest flowers, every space, if well organized, can become a cause of immense joy both during the preparation and the result obtained.
The key elements to creating a functional and beautiful production garden are: (1) paths way that delimit the various sectors and allow easy access to all areas for picking vegetables or treating flowers; (2) rustic supports that support both roses and vegetables during growth and serve as ornaments in the vegetable garden and in the garden; (3) plants in a row a in the vegetable garden so as to give a sense of order overall; (4)  ornaments like terracotta pots to beautify the context.

6-Family garden: It is a garden conceived in any style but suitable for family spaces. It must therefore include play areas for the young, spaces to sit, but above all, an area to eat all together.
The key elements of this garden should be (1) children’s games, such as the swing or the pool or giant chessboard, etc. ; (2) colored materials to give a touch of cheerfulness to the environment; (3) an area to sit together to be able to have lunch or dine in the summer where to add a barbecue; (4) resistant plants that endure any “maltreatment” of children and pets.

7-Urban gardens: Creating an urban garden is not always easy as you will need to find space for greening, relaxation, gaming and entertainment where space, in general, there is never too much! it’s here that creativity must come out trying to include some of the key elements such as (1) design furniture that are always great in both garden and home. Knowing how to play well with (2) lights can create a great effect if your garden illuminates a penthouse in a large city where guests are often waiting for sunburn; The use of (3) trees such as lemon, hornbeam or holly oak can be useful to keep your privacy from looking at landscaped gardens, thanks to their extensive foliage; (4) stylistic wall or glass styling components purchased by designers can finally embellish the look of an urban garden.

8-Formal garden: Is the classic garden that we often encounter when we enter some European historical building. It represents the classical Greek and Italian architecture. It is a symmetrical garden in the center of which, often, there is a fountain, from which various axes start, focusing on the center of the garden itself. Plants trees and any constructions are perfect geometric geometries.
It is no coincidence that one of the key elements of this garden is the (1) symmetry first, which serves to keep “unchanged”the focal point of the garden itself; (2) statues of gods or mythological creatures, They often find themselves in this kind of garden or, in modern design, subjects and abstract works placed at the focal point (giant cubes, mirrors and more) .The hedges are often the subject of works of (3) topiary art, useful in giving shape And personality to some areas of the gardens, you should not miss (4) various ornaments such as ancient vessels, for example, or (5) natural pavement to make the environment of the garden more distinctive.

Rosemary: Cultivate a fragrant aromatic herb

Also known as Rosmarinus officinalis, rosemary is a shrub of the Lamiaceae family and has been known since antiquity for its aromatic and therapeutic properties. Its name comes from Latin and means, literally, sea dew. The plant, coming from the Mediterranean countries, develops spontaneously especially along the coasts, but also on the hills and even along the cliffs. The leaves of the rosemary are coriacee, lanceolate and dark green, while the flowers are usually between purple and indigo, sometimes blue or white. The shrub also has highly resistant roots and light brown stems and branches. The fruits are dark, smooth and elongated. Because of its pleasing appearance, rosemary is sometimes used as an ornamental plant.


For its size, rosemary can be cultivated in small gardens and even at home, within a suitable pot. The ideal soil for this plant is light, fresh, slightly alkaline and characterized by good drainage: it is necessary to avoid necessarily water stagnation, which could cause unpleasant problems such as rotting roots and the onset of fungal diseases . It may be useful to place on the bottom of the pot of terracotta or expanded clay pots, materials that can drain the overflowing water. It is also important to carefully choose the size of the container as the rosemary can grow up to about three meters: the size of the stalk should be kept by selecting a non-large pot. As regards watering, the operation must be carried out regularly, but at the same time in moderation, in order to avoid water spills mentioned above. Better use of lukewarm water and free of limestone, to be administered to the plant only when the soil is completely dry. If rosemary is grown in pots, it is important to place it in bright places, possibly next to a window or balcony. However, it is advisable to avoid prolonged exposure in the sun, especially during the hottest months of the year.

There are numerous beneficial effects of rosemary. This plant is frequently used in the culinary field to flavor the foods and is highly appreciated for its medicinal properties. The shrub in question, in fact, is able to stimulate appetite and digestion and help the gallbladder, the nervous system and the liver. According to some, it even contributes to cure asthma. Rosemary, moreover, can be used for the production of ointments and excellent macerates to relieve rheumatic and arthritic pain. In addition, essential oils are obtained from this shrub with emollient, purifying and toning effect for the skin. In some cases, rosemary infusions are used for gargarism.

Radish: cultivation, characteristics and properties


There are many different types of radishes. In the markets and in the supermarkets you can find radishes from the classic round or elongated shape. The colors are also very different from one variety to another and can be red or white. There is then giant radish, coming from Asian countries, better known as Daikon. The most noticeable product freshness signal is given by the leaves, verifying that they are not over-dried. The best and most interesting radishes from the food standpoint are the small ones. The largest radishes, in fact, are more woody and less tasty. Radishes in Italian cuisine are presented mainly raw, eating only the root, that is the red or white end, while the leaves are discarded and not considered tasty.


The cultivation of radishes is always made from seeds, purchased at a garden shop or in envelopes that are commonly found in supermarkets within dedicated department stores. Cultivating radishes is extremely simple and fast, being one of the varieties of plants that grow in the garden more quickly. From sowing to harvest can only last only one month. Except for extreme heat periods, radish can be sown in all periods of the year, including winter, provided it takes place within greenhouses or sheltered environments. The main thing to consider is the soil because, like other species that grow under the ground, such as carrots, an excessively tough and compact subsoil could undermine its proper development. Watering should be moderate to the actual need, avoiding excessive watering by manual irrigation. In spring, regular seasonal weather precipitation should be more than sufficient to ensure the necessary water supply. You must also pay attention to the stagnation that could cause dangerous rotting. Harvesting takes place by completely grubbing the radish from the ground. Preferably, it has to be scaled by sowing with the same process to always have a fresh product. The radish, when it is about to mature, let’s glimpse the top emerging from the ground. This is the first signal that radish is ready to be harvested and brought to the table.

Use of radishes

Radishes are cultivated almost exclusively for food purposes. Raw radish can be consumed as a side dish, in combination with other raw or cooked foods, or in a salad. A very interesting variant is the appetizer, with the radish that can be cut and filled with cheese, with a sauce or simply can serve to garnish a dish. The particularity of the radishes is mainly represented by the spiciness, which makes them excellent to be eaten especially in the spring when they are fresh. Radishes have very little calories and they contain calcium, iron and phosphorus, along with important vitamins such as C and B. In addition, radishes are found in folic acid, which is very interesting for pregnancy. The radish has other uses less than the food: phytotherapy, diuretics and purifiers.

Basil: how to grow it in the house or on the terrace

Aromatic and bright green color basil is a herbaceous plant, a symbol of the beautiful season that can not be missed in a home. Ideal to grow in a vegetable garden, lends itself to vegetation even in pots and give a verve note on the kitchen shelves or on a balcony. The basil belonging to the Lamiaceae family is native to India and tropical Asia and found spread in Italy in 350 BC. In the times of Charlemagne. A royal plant, as suggested by the etymology of its Greek name Basilicum, which is made up of branched oak leaves and oval lanceolate leaves of varying intensity of green and can reach 60 cm in height. There are more than 60 varieties, the most popular and precious being the classic Basil or Genoese, which is characterized by its particular aroma of jasmine, licorice and lemon.


Basil for growing and growing needs a mild climate and a soft and highly drained soil. To begin cultivating it, you buy seedlings from the nursery or by sowing. For the latter it is good to prepare the soil by enriching it with organic fertilizer and compost and proceed with regular and daily watering to develop the seedlings. Sowing in a closed place can be carried out between January and March, in a garden or outdoor pot from March to May. Once the seedlings have been obtained, these must be thin or you can place the best in a small jar, inserting ridges and pebbles on the bottom to favor drainage and soft soil enriched with organic fertilizer. To have lush plants it is essential to place the containers in sunny places such as a sill or balcony and water them regularly and abundantly avoiding water stagnation.

Property and use in the kitchen

Basil rich in vitamins, mineral salts, flavonoids and antioxidants, if consumed raw is a valid antiage that counteract the signs of time and the action of free radicals, helping the body to stay young. It has anti-inflammatory and antibacterial properties, it helps digestion and is able to fight stress and fatigue.

Basil is one of the protagonists of the Mediterranean cuisine and diet. It is the main ingredient of Genoese pesto, a sort of sauce made by rubbing leaves with evo and pine oil, perfect for seasoning pasta, pizza or spread toast. Raw basil leaves can not be missed in tomato sauce, salads and soups. It finds wide use in the form of essential oil in aromatherapy, to counteract insomnia and improve mood. It is also an excellent natural repellent for flies and insects, for which it is toxic.

Zucchini: cultivation and various properties


Zucchini are part of cucurbitacea. The same family includes other vegetables such as cucumber, pumpkin and other fruits such as melon and watermelon. This type of vegetable requires pollination, as the flowers on the same plant can be both male and female. From the male flower occurs the pollination of the female one, which subsequently ingests producing the fruit. Zucchini varieties are many and differ mainly in shape and, of course, in flavor. The traditional Geneva zucchini is the elongated green color. Other varieties can be rounded, especially indicated for stuffed recipes, since it is sufficient to cut and empty them to obtain a perfect vegetable to be filled with a filling. Like other species of garden plants, courgettes are also produced from South America and imported around 1500 to the lands of Europe. Today it is one of the most popular vegetables on the tables of Italians in all seasons, as it is possible to easily find zucchini cultivated in a warm greenhouse to be eaten fresh during all months of the year.


Before trying to grow zucchini you need to decide where you want the transplant. Zucchini, in fact, can also be grown in pots, for example on the terrace, a trend that goes very fashion recently, being able to extract vegetables on balconies and in urban contexts where the available green is lacking. The choice of the container is of prime importance, as courgettes can occupy an area of 1 m x 1 m, under cultivation conditions in the field. The jars, therefore, will have to be deep enough and large, at least 50 cm in diameter, to get some small but very good fruit. The soil should be prepared in advance, making it soft and avoiding stagnation of water. For potted plants, it is important to check that there are in the underneath the pins for excess water spillage. In the garden, however, you have to work energetically to keep it deep, trying to break the toughest clods. An anticipated fertilization of a few weeks is perfect to absorb the necessary nutrients to the soil. You can then repeat the operation with a subsequent fertilizer at flowering time. Zucchini should be harvested just as the flower blossoms, trying not to make it rot on the plant. Collecting them regularly, however, stimulates the production of the plant.


Zucchini are a delicious and extremely valuable nutritional food. Most are made up of water and contain a good level of vitamin A and C. Potassium, calcium and phosphorus are also present, with a very low content of fat and calories. Zucchini is a very digestible food, which can be consumed by everyone and is very good for young children in the stages of childhood and growth. Younger people especially appreciate the zucchini flowers, better if pastured and fried. Of course, this type of cooking involves using some extra fat but the delicacy is assured. Zucchini can be prepared to steam, boiled, to enrich the sauces and to season the dough.

Tomato: cultivate it in pots and in the garden

Features of Tomatoes

One of the most cultivated plants in the gardens and small spaces is the tomato. Its origin is South American and appears only in European cultivation from the years following the 1500’s. The classification sees it belongs to the solanaceae family, together with potatoes, peppers and other plant species. The tomato, as it is not a plant that can withstand the winter, is cultivated as annual, ie it is planted in spring and harvested to maturation completed during summer, or at the end of the season for late variants. The shapes and sizes of tomatoes are so many. Just go to a common local market to find a lot of different alternatives, each one more suitable for preparing specific recipes. The smallest are cherry tomatoes, which are named after the fruit they look like cherry. This is a variety that is harvested by clusters, ie picking all the fruits that are present on the same cluster and not individually as is the case for other types. Progressively, in size, there is the datter, the San Marzano, the Heart of Ox.


Cultivating tomatoes is fairly simple and can be done both in vegetable and potted, provided the selected containers are large enough, at least 40 cm in diameter. Varieties like cherry blossoms are better suited for cultivation in vases, due to the development of the bush of the plant. With regard to tomatoes cultivated in the field, an adequate support system must be set up, which can simply be characterized by a series of bamboo shoots to which the growing plant is bound. One of the steps needed to get very productive and healthy plants is the feeding. This term refers to the removal of unproductive axillary jets that take important nutrition to the rest of the plant. The tomato can be cut, or cut to the top, to facilitate the development of the underlying fruits. The tomato plant, in fact, easily exceeds 2 m in height and produces many leaves that can be removed, especially if they are close to the fruit preventing the sun’s rays from reaching it and, consequently, making it mature completely. Collection can be carried out by hand or with the help of a blade, provided it is clean and sharp.


Tomatoes are in fact a fruit, even if they are often mistakenly considered a vegetable. The beneficial properties, therefore, are manifold and concern the good content of nutritional principles, albeit with low calories. Tomato is an integral part of the so-called Mediterranean Diet, recognized worldwide as one of the best food and, above all, healthier regimes. Some particular tomato varieties, such as black ones, have additional beneficial properties, thanks to the rich content of natural antioxidants. Black tomatoes have the outside with a dark violet coloring, while inside they are red as the rest of the most famous tomato varieties. Consuming tomatoes in salad, perhaps with a string of extra virgin olive oil and fresh basil, is a valuable summer solution. A very appreciated tomato dish is accompanied by mozzarella and with a little oregano to perfume.

Peppers: cultivation and properties


Peppers are vegetables that belong to the solanaceae family such as potatoes, tomatoes, aubergines. The origin of the plant is doubtful, though it is believed to be native to South America. Peppers and spicy peppers are part of the same species and have very similar characteristics. They are grown as annual plants, ie planting them in the spring, picking them up after ripening and subsequently grinding the plant. It is a summer vegetable par excellence, since it is the true protagonist of market benches, with glittering colors and different shapes. There are many varieties of peppers, including the best known are red and yellow ones. There are also green peppers, just as good to eat, to be harvested again in ripening. A separate chapter is occupied by so-called fryers, smaller sized peppers, just to be fried in a pan.


Peppers are practically spread all over the world, even if they fit best in contexts where the climate is warm enough. In Italy, for example, despite being produced in every region, the best places to get generous and higher-quality productions are those of the south. Cultivating peppers is not a complex practice. However, some important recommendations should be made to avoid exposing the juicy seedlings to excessive cold or even to avoid getting seedlings at all. In fact, the temperature required for germination is quite high and above 15 ° C, including nighttime hours. Therefore, in some areas, it may be preferable to use the protected semen and, in some cases, even heated. Once the seedlings have been populated, wait for the first two leaflets to be “true” in order to be transplanted, making sure to avoid the latest seasonal frosts. Watering should be constant and regular throughout the life of the plant, fertilizing the land prior to transplantation and concurrently with fruit.


Most of the pepper weight is due to water. The rest of the substances contained in pepper are sugars, fibers and proteins. Vitamin C is an important element, especially in yellow peppers. Red peppers, however, are rich in precious beta-carotene. Peppers generally contain magnesium and potassium, with a low calorie content. Chillies, on the other hand, are famous for a different property, or because they are said to consume in quantity is a great natural aphrodisiac. All types of peppers are mainly used for food use. With peppers you can prepare savory sauces and sauces. Or they can be consumed as a single dish, perhaps the classic pepperoni. Contrary to what you think a pepper meal is quite digestible, provided you do not overuse it. Peppers can be used as a side dish, as a second dish or as a pasta condiment. There are so many different ways to cook peppers, both fried and baked. Baked cooking also includes stuffed peppers, breadcrumbs and other veggies for a vegetarian dish or a bit of ground and spice for meat lovers. Peppers, in the kitchen, are a versatile food that in the summer certainly can not miss the table.

Aromatic herbs: it’s time to plant them

With the arrival of spring, you know, the awakening of nature, flowers and all the fragrances that make this season so beautiful, fascinating and colorful starts to resume. Each of us, besides having the chance to grow flowers, also has the opportunity to embellish a garden, balcony and even its daily meals with herbs grown and enriched by personal care every day.


No doubt one of the most cultivated and loved in absolute. Both in the kitchen and in the garden the rosemary is used a lot and, being a plant that grows naturally, is ideal especially for the garden. It can last very long and become very high so try to care for pruning. Water especially during hot times and enjoy the scent that it emanates. your food will get it an advantage.


A little more delicate than rosemary, basil is used in so many dishes and gives the best of itself if fresh and freshly picked from its plant. It is therefore annual, so it lasts a few months and is watered down with some regularity. The ideal for this plant is certainly growing in pots.


Perhaps a little less used than basil, sage can still give great satisfaction both in the kitchen and from the point of view of cultivation.

In your small garden try not to keep it without water and always adjust the size of the plant and you will see that it will last for a long time.


Here is another very used aromatic herb in the kitchen. It is better to grow it in a pot by carefully watching it or putting it in soft soils, then watering it with some regularity.

Wait for the first tears to sow.


The advantage of cultivating this herb is that, in addition to being aromatic, it also has good ornamental abilities and, thanks to its purple floral is ideal for vases and gardens. Make sure that its position allows this plant to receive at least half a day of sunshine, so that the soil is well soft and drained and that water never misses it and you will have a good result …


The beneficial properties of the mint are infinite and its ideal cultivation in any climate and land area. It is a plant that needs soils rich in humus so if you can, try to integrate or change the soil once a year.