FOOD AND FLAVOR 199 



central parts of the State. The roots are much 

 prized by the Chinese. 



I have worked with these and other allied 

 species extensively for a number of years. The 

 native species or varieties of this family are hard 

 to differentiate, especially as they vary widely in 

 different localities. All have seeds or roots with 

 a characteristic pungent odor, but the quality of 

 the odor varies throughout the widest range, 

 from the most fragrant and attractive to the 

 most disagreeable. 



These wild species offer opportunities for 

 development through cultivation and selective 

 breeding. My own work in this regard has 

 scarcely passed the experimental stage, however, 

 even though it has involved a large number of 

 species and varieties. There is opportunity for 

 interesting and valuable work in the develop- 

 ment of the possibilities of these bearers of 

 flavors that appeal to the palate. 



MINTS AND THEIR ALLIES 



I think I have grown all the mints and pot 

 herbs that have been under cultivation, and have 

 found them without exception variable in quality 

 when grown from the seed. 



Indeed, to the persons who taste them with! 

 care, it w T ill appear that variation is the universal 



