This, too, reminds me that I ought to make some mention of the difference between the juices and flavours of the garden herbs, a difference which is more perceptible here than in the fruits even.1252 In cunila, for instance, wild marjoram, cresses, and mustard, the flavour is acrid; in wormwood1253 and centaury,1254 bitter; in cucumbers, gourds, and lettuces, watery; and in parsley, anise, and fennel, pungent and odoriferous. The salt flavour is the only one that is not to be found1255 in plants, with the sole exception, indeed, of the chicheling1256 vetch, though even then it is to be found on the exterior surface only of the plant, in the form of a kind of dust which settles there.