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
Valerian (herb) green herb being bruised and applied to the head taketh away pain and pricking thereof." The name of the herb is derived from the personal name "Valeria" and the Latin verb "valere" (to be strong, healthy). Other names used for this plant include garden valerian (to distinguish it from other "Valeriana" species), garden heliotrope (although not related to "Heliotropium"), setwall and all-heal (which is also used for plants in the genus "Stachys"). Red valerian, often grown in gardens, is also sometimes referred to as "valerian", but is a different species ("Centranthus ruber"), from the same family but not very closely