Some native species are cultivated as ornamental plants. The tubers of A. maculatum (spotted arum, calf's foot), italicum (Italian arum) and dioscoridis have been eaten since ancient times. Arums have been used as food in different European countries. They were used to make a kind of bread and cakes. A. italicum (d.c.) was even cultivated in Guernsey for the starch that was extracted from its tubers. This starch was sold in England under the name of "Portland sago". Dioscorides and Parmentier advocated the food virtues of these plants. The latter extracted starch from them. The tubers of the spotted arum and the Italian arum (d.c.) have recently been used in Bosnia to prepare porridges and cakes. The tubers contain a high proportion of starch, but also calcium oxalate crystals that make them inedible without preparation: a prolonged cooking with several waters is necessary (but it is sometimes necessary to persist for many hours before obtaining a convincing result...). It is possible that the oven, where higher temperatures can be reached, is more efficient than boiling. The tubers also contain - like all the plant - saponins and an acrid essence. They would have been used in external use as antiecchymotic. The leaves of the calf's foot were consumed, after a long cooking with several waters, in the southeast of Europe. In the canton of Solothurn, Switzerland, people still sometimes eat arum leaves in a white sauce as a supposedly "depurative" spring cure. It must be swallowed quickly because the preparation stings the throat. In some countries, the fresh leaves are put by farmers in alcoholic macerations to give them a green tint. In popular medicine, the leaves of arum macerated in brandy are applied on the wounds to cleanse them and to accelerate the cicatrization. This tradition is still in use in Switzerland and in Tuscany. In Turkey, the leaves of an arum are boiled and then cooked in omelets or with bulgur - even sold on the markets (toxic raw). In Lebanon, those of a local species (A. palaestinum) are cooked after having been macerated in salted water or dried. a The red fruits of the arums, whose taste is not unpleasant at first sight, are extremely toxic, in particular because of their high content of saponins. They are irritating and can cause digestive, nervous and cardiac disorders, sometimes fatal.
Dzięki za informacje o kanale anglojęzycznym. Z wielką przyjemnością będę teraz oglądała Pana w obydwóch odsłonach.
Mashallah
Some native species are cultivated as ornamental plants. The tubers of A. maculatum (spotted arum, calf's foot), italicum (Italian arum) and dioscoridis have been eaten since ancient times. Arums have been used as food in different European countries. They were used to make a kind of bread and cakes. A. italicum (d.c.) was even cultivated in Guernsey for the starch that was extracted from its tubers. This starch was sold in England under the name of "Portland sago". Dioscorides and Parmentier advocated the food virtues of these plants. The latter extracted starch from them. The tubers of the spotted arum and the Italian arum (d.c.) have recently been used in Bosnia to prepare porridges and cakes. The tubers contain a high proportion of starch, but also calcium oxalate crystals that make them inedible without preparation: a prolonged cooking with several waters is necessary (but it is sometimes necessary to persist for many hours before obtaining a convincing result...). It is possible that the oven, where higher temperatures can be reached, is more efficient than boiling. The tubers also contain - like all the plant - saponins and an acrid essence.
They would have been used in external use as antiecchymotic. The leaves of the calf's foot were consumed, after a long cooking with several waters, in the southeast of Europe. In the canton of Solothurn, Switzerland, people still sometimes eat arum leaves in a white sauce as a supposedly "depurative" spring cure. It must be swallowed quickly because the preparation stings the throat. In some countries, the fresh leaves are put by farmers in alcoholic macerations to give them a green tint. In popular medicine, the leaves of arum macerated in brandy are applied on the wounds to cleanse them and to accelerate the cicatrization. This tradition is still in use in Switzerland and in Tuscany. In Turkey, the leaves of an arum are boiled and then cooked in omelets or with bulgur - even sold on the markets (toxic raw). In Lebanon, those of a local species (A. palaestinum) are cooked after having been macerated in salted water or dried. a The red fruits of the arums, whose taste is not unpleasant at first sight, are extremely toxic, in particular because of their high content of saponins. They are irritating and can cause digestive, nervous and cardiac disorders, sometimes fatal.
Thanks for this comment!
about eating lords and ladies from 17:39
Do you have a link to Dr Suleimans thesis?
fascinating, thank you
It's good to know other uses of za'atar - so far I baked manakish with it, but I have 0.5 kg of this spice.
Niestety nie można dołączyć polskiego tłumaczenia.