It is at the same season, too, that mint1
is transplanted; or,
if it has not yet germinated, the matted tufts of the old roots
are used for the purpose. This plant, too, is no less fond of a
humid soil than parsley; it is green in summer and turns
yellow in winter. There is a wild kind of mint, known to us
it is reproduced by layers, like the vine,
or else by planting the branches upside down. It was the
sweetness of its smell that caused this plant to change its name
among the Greeks, its former name with them being "mintha,"
from which the ancient Romans derived their name3
whereas now, of late, it has been called by them ἡδύοσμον.4
The mint that is used in the dishes at rustic entertainments
pervades the tables far and wide with its agreeable odour.
When once planted, it lasts a considerable length of time; it
bears, too, a strong resemblance to pennyroyal, a property of
which is, as mentioned by us more than once,5
to flower when
kept in our larders.
These other herbs, mint, I mean, and catmint, as well as
pennyroyal, are all kept for use in a similar manner; but it is
that is the best suited of all the seasoning herbs to
squeamish and delicate stomachs. This plant grows on the
surface of the soil, seeming hardly to adhere to it, and raising
itself aloft from the ground: it ought to be sown in the middle
of the summer, in a crumbly, warm soil, more particularly.
There is another wild kind7
of cummin, known by some persons as "rustic," by others as "Thebaic" cummin: bruised
and drunk in water, it is good for pains in the stomach. The
cummin most esteemed in our part of the world is that of
though elsewhere that of Africa and Æthiopia
is more highly esteemed; with some, indeed, this last is pre-
ferred to that of Egypt.