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First, a story (from this Times piece by Ben Macintyre, which I found at Barista):

But there is one Roman delicacy even Jamie Oliver, our own Apicius, could not bring back to life. Laserpithium was a North African herb of indescribable deliciousness, akin to garlic, but far more tasty. The root, and its juice, was much favoured by Roman chefs; so much so that by around AD50, according to Patrick Faas, the culinary historian, it had been eaten to extinction and was thought to have disappeared altogether. Then, in the time of Nero, a single plant was found deep in the Cyrenaic desert. If this lone seedling had been cultivated, then today we might still be enjoying Laserpithium with everything. Nero had other plans. The last surviving plant was dug up, shipped to Rome, and eaten by the emperor.

I don’t know (though I’m sure one of my readers will) how much truth there is in the story, but I zeroed in on the word “Laserpithium,” an ungainly word (made more ungainly by being pointlessly capitalized) that I had to investigate.

I pulled out my trusty Oxford Latin Dictionary and found this entry (omitting the citations):

lāserpīcium ~i(ī), n. lāserpītium. [app. from lac sirpicium, see LASER]

1 Asafoetida.

2 The plant which produces this, silphium.

Aha, good old silphium! Silphium, as the OED says, was

A plant of the Mediterranean region, yielding a gum-resin or juice much valued by the ancients as a condiment or medicine; the juice obtained from this plant, also called LASER1. The plant has been variously identified as Thapsia garganica or silphion, and Narthex silphium. It was largely cultivated for export at Cyrene on the north coast of Africa.

Now my attention turned to this mysterious “laser,” which both the OLD and the OED wanted me to see. The OED calls it “A gum-resin mentioned by Roman writers; obtained from an umbelliferous plant called lāserpīcium or silphium“; the OLD entry is (again omitting citations):

lāser ~eris, n. lāsar. [app. altered and abbreviated from lac sirpicium (see LAC and SIRPE) owing to wrong analysis (piceus) and influenced by piper, siser, etc.]

1 A strong-smelling resinous gum produced by the silphium plant, asafoetida.

2 The plant which produces this, silphium.

So that clears everything up (and provides us with a bit of Latin folk etymology—piceus means ‘pitchy, resinous’), except for the asafetida business. Is lāser/silphium simply asafetida? If so, 1) why is it said to have disappeared? and 2) why is it said to be “of indescribable deliciousness, akin to garlic, but far more tasty”? Have you ever been around asafetida? Believe me, the “fetid” isn’t there by accident.