Silphium
en.wikipedia.org
en.wikipedia.org
> There were many attempts to cultivate Silphium, but they inevitably failed. It would only grow wild in a limited area of the north African coast. This, in combination with its qualities as seasoning and medicine made Silphium the most valuable spice in the world, outshining both saffron and cinnamon. The demand for Silphium eventually became so overwhelming that it was harvested to extinction, and the taste and smell of the once greatest spice in the world were lost in time.
> Our rendition of this historical plant is created by researching surviving assumed relatives of Silphium, using aromachemicals (the molecular building blocks of scents) to create an accord that we feel represents what descriptions remains. This is set against a background of ancient incense, woods and leather.
I only wear perfume maybe a few times a month, but when I do this is one of my favorite fragrances to wear because it’s not strongly masculine or feminine.
Here is a scent profile for anyone curious: https://www.basenotes.net/ID26151758.html
My personal description is "somewhere between sulpher, skunk and death." It's not really that bad, but it is pungent and will not leave your nose.
However, cook it/roast it and it becomes palatable and the fragrance develops into something rather distinctive and compelling.
Everyone around you not enjoying it will still assume by smell that you're eating a bag of farts, but it's pretty good. I wouldn't rush out to replace the garlic and onion powders in your dry rubs with it or anything.
It is an ordinary graveyard, bordered by the usual spruces, and studded with the usual pink granite or white marble headstones, each with the usual Sunday bouquet of red or pink geraniums. It is extraordinary only in being triangular instead of square, and in harboring, within the sharp angle of its fence, a pin-point remnant of the native prairie on which the graveyard was established in the 1840's. Heretofore unreachable by scythe or mower, this yard-square relic of original Wisconsin gives birth, each July, to a man-high stalk of compass plant or cutleaf Silphium, spangled with saucer-sized yellow blooms resembling sunflowers. It is the sole remnant of this plant along this highway, and perhaps the sole remnant in the western half of our county. What a thousand acres of Silphiums looked like when they tickled the bellies of the buffalo is a question never again to be answered, and perhaps not even asked.
This year I found the Silphium in first bloom on 24 July, a week later than usual; during the last six years the average date was 15 July.
When I passed the graveyard again on 3 August, the fence had been removed by a road crew, and the Silphium cut. It is easy now to predict the future; for a few years my Silphium will try in vain to rise above the mowing machine, and then it will die. With it will die the prairie epoch.
The Highway Department says that 100,000 cars pass yearly over this route during the three summer months when the Silphium is in bloom. In them must ride at least 100,000 people who have 'taken' what is called history, and perhaps 25,000 who have 'taken' what is called botany. Yet I doubt whether a dozen have seen the Silphium, and of these hardly one will notice its demise. If I were to tell a preacher of the adjoining church that the road crew has been burning history books in his cemetery, under the guise of mowing weeds, he would be amazed and uncomprehending. How could a weed be a book?
This is one little episode in the funeral of the native flora, which in turn is one episode in the funeral of the floras of the world. Mechanized man, oblivious of floras, is proud of his progress in cleaning up the landscape on which, willy-nilly, he must live out his days. It might be wise to prohibit at once all teaching of real botany and real history, lest some future citizen suffer qualms about the floristic price of his good life."
--Aldo Leopold, A Sand County Almanac
Edit: mistook for Sierra Club
There is a ton of wild plants or animals that you can eat and probably normally don't (dandelion, wild fennel, portulaca, nettles, jellyfish etc), I wouldn't focus too much on one that may be extinct.
Taste changed a lot over the centuries, and I wouldn't bet that something highly prized in ancient Rome would still be as appreciated today.
https://www.npr.org/sections/thesalt/2019/05/20/712772285/th...
They are now a protected species, but I would expect they are still eaten from time to time to this day.
Given the roman taste for garum [0](also notably pungent), I'd have to guess that the similarity is real.
If you want to learn what they taste like by themselves, you could make a cup of tea by steeping a few dried leaves in boiling water.
And hing is like the MSG of flavors. You can't put your finger on why exactly, but it makes everything taste better.
Also it's probably worth pointing out that the bay leaves used in Indian cooking is different from bay leaves used in Western cooking, so beware. Indian bay leaves have three veins coming from the central vein on them.
And that's fascinating, I had no idea! Time to check on the spice packet from my grandmother and compare to the store bought stuff. Thanks!
A forgotten medieval fruit with a vulgar name (bbc.com)
https://news.ycombinator.com/item?id=26611413