The Natural History of Pliny, Volume 3 (of 6)

Chapter 302: CHAP. 35. (29).—THE MYRTLE.

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The work assembles systematic observations on animals, insects, and trees, combining natural history with practical notes. It surveys insect forms and habits, including bees, silk‑producing worms, spiders, and parasitic species, and discusses reproduction, classification, diseases, and useful products like honey and silk. It then examines animal anatomy in detail, limb by limb and organ by organ, comparing organs, vital functions, and bodily peculiarities across species. Later sections catalogue trees and exotic plants, describing aromatic gums, spices, frankincense, myrrh, and methods for producing and testing unguents and perfumes, and noting their uses and regions of origin.

CHAP. 35. (29).—THE MYRTLE.

The nature of the juices that are found in the myrtle are particularly remarkable, for it is the only one 2057 of all the trees, the berries of which produce two kinds of oil 2058 as well as of wine, besides myrtidanum,2059 of which we have already spoken. The berry of this was also put to another use in ancient times, for before pepper 2060 was known it was employed in place of it as a seasoning; so much so, indeed, that a name has been derived from it for the highly-seasoned dish which to this day is known by the name of “myrtatum.”2061 It is by the aid of these berries, too, that the flavour of the flesh of the wild boar is improved, and they generally form one of the ingredients in the flavouring of our sauces.