The predisposition of certain groups to disease—genetic polymorphisms. The history of domestication and breeding of plants demonstrated in herbariums, botanic gardens and paintings. The production of dyes from different natural sources. Mustard and mint—their exploitation and differences between them in the context of secondary metabolite production. Different varieties of mustard and mint and their organoleptically active principles. The use of mint and isothiocyanates as a preventative measure for halitosis. Mastication and mint in the prevention of cognitive decline. The Lossen Rearrangement and the formation of the components of mustard oil. Sir Thomas Browne in Norwich and Herman Boerhaave in Leiden—connection and correlation. The importance of extra-oral taste receptors—GPCRs. Natural and synthetic plant protection factors.