ASAFŒTIDA.
This plant, which we have excluded from our kitchens, and whose nauseous smell is far from exciting the appetite, reigned almost as the chief ingredient in the seasoning of the ancients. Perhaps they cultivated a kind which in no way resembled that of modern times. If it were the same, how are we to explain the extreme partiality which Apicius shows for it? and which he says must be dissolved in luke-warm water, and afterwards served with vinegar and garum.[X_48]
It is certain that the resin drawn by incision from the root of this plant is still much esteemed by the inhabitants of Persia and of India; they chew it constantly, finding the odour and taste exquisite.
“The neck of the root is cleared of the earth it is covered with, and replaced by a handful of herbs. At the end of forty days the summit of the root is out transversely; then a small bundle of herbs is laid over, so as not to touch it. A whitish liquor exudes from the cut, and every other day it is gathered; the cut is renewed until the root is quite exhausted. The result of this crop is laid on leaves, and dried in the sun.”—Bosc.