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.[1252] In cunila, for instance, wild marjoram, cresses, and mustard, the flavour is acrid; in wormwood[1253] and centaury,[1254] 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 found[1255] in plants, with the sole exception, indeed, of the chicheling[1256] 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. CHAP. 62.—PIPERITIS, LIBANOTIS, AND SMYRNIUM. To come to a full understanding, too, both here as elsewhere, how unfounded are the notions which are generally entertained, I shall take this opportunity of remarking that panax[1257] has the flavour of pepper, and siliquastrum even more so, a circumstance to which it owes its name of piperitis:[1258] libanotis,[1259] again, has just the odour of frankincense, and smyrnium[1260] of myrrh. As to panax, we have spoken of it at sufficient length already.[1261] Libanotis grows in a thin, crumbly soil, and is generally sown in spots exposed to the falling dews; the root, which is just like that of olusatrum,[1262] has a smell in no way differing from that of frankincense; when a year old, it is extremely wholesome for the stomach; some persons give it the name of rosmarinum.[1263] Smyrnium is a garden herb that grows in similar soils, and has a root which smells like myrrh: siliquastrum too, is grown in a similar manner. Other plants, again, differ from the preceding ones, both in smell and taste, anise[1264] for example; indeed, so great is the difference in this respect, and in their relative virtues, that not only are the properties of each modified by the other, but quite neutralized even. It is in this way that our cooks correct the flavour of vinegar in their dishes with parsley, and our butlers employ the same plant, enclosed in sachets, for removing a bad odour in wine.