Supplementary files for 'Adding 'flavour' to past cuisines: first steps towards a phytolith reference collection of modern Mediterranean herbs'

<p><strong>ESM1</strong>. Supplementary tables:</p> <ul> <li> <p><strong><span>Table S1</span></strong><span>. List of samples analysed in this study. </span><span>Phytolith concentration per gram of original plant tissue. BBG: Barcelona Botanical Garden. BGPC: Botanical Park &amp; Gardens of Crete. PPFF: Park for the Preservation of Fauna and Flora of the Technical University of Crete. Aerial parts: mix of leaves and flowers/inflorescences.</span></p> </li> <li> <p><strong>Table S2</strong>. <span>Protocol for extracting phytoliths from modern plants.</span></p> </li> <li> <p><strong><span>Table S3</span></strong><span>. Weight (in grams) of the original dry plant tissue and the ash left after processing the samples, number of phytoliths observed in each sample and phytolith concentration per gram of original dry plant tissue.</span></p> </li> <li> <p><strong><span>Table S4</span></strong><span>. Code used for describing phytolith morphotypes and sub-morphotypes according to the ICPN 2.0 (ICPT 2019).</span></p> </li> <li><strong><span>Table S5</span></strong><span>. Results of the microscopic analysis of phytolith samples from modern Mediterranean herbs.</span></li> </ul> <p><span><strong>ESM2</strong>. Reference atlas of phytoliths observed in modern Mediterranean herbs.</span></p>