That’s powdery mildew, a fungus that affects a wide range of fruits, vegetables and flowers, coating their leaves, stems, blossoms and, in severe cases, entire plants. It isn’t pretty.
Left untreated, however, leaves may curl and turn yellow or brown, flowers may drop, and bloom times may be shortened. The fungus can also weaken and stunt plants, inhibiting photosynthesis and reducing their ability to absorb nutrients.As soon as you spot the disease’s telltale powdery coating, remove the affected leaves and dispose of them in the trash; don’t leave them lying around because their spores will continue to infect nearby plants.
Baking soda is not a fungicide, but its alkalinity inhibits the germination of spores, which require acidic environments. As the pH returns to normal, the fungus will resume growth, so repeated applications will likely be necessary. Still, avoid overapplying, as baking soda contains salt, and too much salt is harmful to plants.
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