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
Salvia verbenaca Salvia verbenaca Salvia verbenaca, also known as wild clary or wild sage, is native to the British Isles, the Mediterranean region in Southern Europe, North Africa, and Near East, and in the Caucasus. It can be found as an introduced species that has naturalized in meadows in the Eastern United States. "S. verbenaca" is a tall perennial herb with hairy stems and branches that erectly sprawl out. Its leaves are basal and toothed that vary from long. It has soft purple to violet flowers in mid summer. It is in flower from June to September, and the seeds ripen from