On Food and Cooking

warming anise,  basil,  vanilla compounds

Pine-like,  mint-like,

herbaceous

Preformed Strong,

persistent

Spicy,  warming Preformed Strong,   persistent

Fruits are a different story. Some fruits
may actually get better after harvest because
they continue to ripen. But ripening soon runs
its course, and then fruits also deteriorate.
Eventually fruit and vegetable cells alike run
out of energy and die, their complex
biochemical organization and machinery
break down, their enzymes act at random, and
the tissue eats itself away.
The spoilage of fruits and vegetables is
hastened by microbes, which are always
present on their surfaces and in the air.
Bacteria, molds, and yeasts all attack
weakened or damaged plant tissue, break
down its cell walls, consume the cell contents,
and leave behind their distinctive and often
unpleasant waste products. Vegetables are