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
Rosemary rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance; the herb grows wild on the Gallipoli Peninsula. Rosemary Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" ("ros") and "sea" ("marinus"), or "dew of the sea". The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower". Rosemary has a