previous next


This, too, reminds me that I ought to make some mention of the difference between the juices and flavours of the garden herbs, a difference which is more perceptible here than in the fruits even.1 In cunila, for instance, wild marjoram, cresses, and mustard, the flavour is acrid; in wormwood2 and cen- taury,3 bitter; in cucumbers, gourds, and lettuces, watery; and in parsley, anise, and fennel, pungent and odoriferous. The salt flavour is the only one that is not to be found4 in plants, with the sole exception, indeed, of the chicheling5 vetch, though even then it is to be found on the exterior surface only of the plant, in the form of a kind of dust which settles there.

1 See B. xv. c. 32.

2 "Absinthium." See B. xxvii. c. 28.

3 See B. xxv. c. 30.

4 Fée remarks, that though rarely to be met with, the salt flavour is still to be found in the vegetable kingdom.

5 The "cicercula," or Lathyrus sativus of Linnæus. See B. xviii. c. 32.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.

An XML version of this text is available for download, with the additional restriction that you offer Perseus any modifications you make. Perseus provides credit for all accepted changes, storing new additions in a versioning system.

load focus Latin (Karl Friedrich Theodor Mayhoff, 1906)
hide Places (automatically extracted)

View a map of the most frequently mentioned places in this document.

hide References (2 total)
  • Cross-references in general dictionaries to this page (2):
hide Display Preferences
Greek Display:
Arabic Display:
View by Default:
Browse Bar: