FOOD AND FLAVOR 201 



lings grown from the potherbs or plants some 

 individuals have odors that are positively dis- 

 gusting, and those of some add nothing to the 

 value of the plants, but detract when mixed with 

 the better ones. 



All this is quite what might be expected when 

 we reflect that the mints are a rather numerous 

 family — that fact by itself proving their tend- 

 ency to variation. 



Among the mints worked on recently are 

 species from South America that resemble the 

 peppermint yet are in some respects quite dis- 

 tinct. An unnamed species with a tendency to 

 cling to the ground more closely than other 

 mints and growing so rapidly as soon to cover 

 a large surface gives considerable promise. 



This species is said to be very hardy, and was 

 sent by my collector from the mountains of 

 southern Chile; it has somewhat the fragrance 

 of the native peppermint. The yerba buena 

 (Micromeria Douglassi) is a common little trail- 

 ing plant in the redwood forests, sometimes 

 growing also among shrubs and along the edge 

 of fields. It has sweet-scented, round leaves, 

 and small, pale, insignificant, purplish flowers. 



This plant is fairly constant in any given 

 locality, but specimens from different regions 

 vary a good deal, some being rather compact 



