Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Herb farm own small, herb farms stems from the needs of local restaurants and at-home chefs demanding fresher, locally grown products. Home grown, small scale start ups often begin on a smaller piece of land and may also include areas of the house to be used to germinate seeds. Herb farm An herb farm is usually a farm where herbs are grown for market sale. There is a case for the use of a small farm being dedicated to herb farming as the smaller farm is more efficient in terms of manpower usage and value of the crops on a per acre