Arum Maculatum

[TeeDee]

So , https://en.wikipedia.org/wiki/Arum_maculatum , I know its deemed to be a mainly poisonous plant.

Anyone eaten the tuber ?

Arum italicum Italian lords and ladies, Italian Arum PFAF Plant Database

Arum italicum is a PERENNIAL growing to 0.4 m (1ft 4in) by 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 6 and is not frost tender. It is in flower from April to May. The species is monoecious (individual flowers are either male or female, but both sexes can be found on the...

pfaf.org

 

[Toddy]

Once cooked it's edible. Just not very tasty from what I mind (at least twenty years ago) Bit like a tasteless spud....tiny tasteless spuds, and your hands stink from the leaves while getting to the roots. The fellow who cooked and shared said that it was a lot of faff to make flour from it, but it thickens up like arrowroot when cooked and used to be a popular dish.
If you do pick it, be careful, it really can leave your hands in a mess if you're at all prone to irritations from the sap stuff. Disposable rubber gloves are good things
If I recall correctly it's the crystals that cause the grief if eaten raw. Burning, stinging, sort of discomfort and not good for your digestive system. Cooking and drying destroys those.

I've never eaten the leaves though they're supposed to be edible too once cooked...I don't think I fancy eating anything that can smell that bad....though, blue cheese is good

Good on you for giving it a go Interested to hear how you get on with it.

M

 

[TeeDee]

Good on you for giving it a go Interested to hear how you get on with it.

M

Just contemplating it currently as it seems to be EVERYWHERE down here and easy to identify.
But if the Lemons not worth the squeeze - I probably will only bother from an experimental angle.

Really want to improve my general foraging knowledge this year if I can.

 

[Broch]

From personal experience - leave the leaves alone! I was once fed this by mistake. It's unlikely you'll manage to swallow much of it to be honest as even cooked it feels like you have a mouthful of wasps.

I was of the understanding that all parts are toxic cooked or uncooked and it was a tuber that you had to steep for a long time, cook, rinse and cook. I tend to leave such plants alone TBH. I'd be very interested to hear about your experience but please don't take that as encouragement - I really do not recommend it.

 

[baggins]

Funnily enough, just watching a live Paul Kirtley webinar and he has spoken at depth on these. Really not recommended to eat any part, even cooked.
Here is a link to a medical report of poisoning case.

Wild tuber poisoning: Arum maculatum – A rare case report - PMC

Arum maculatum, commonly known as wild Arum, is a woodland plant species of the Araceae family. All parts of this plant are considered toxic. We report a case of a young man who allegedly consumed poisonous wild tuber with suicidal intention. He ...

www.ncbi.nlm.nih.gov

 

[Woody girl]

Tee Dee realy please don't experiment with this. You realy don't want to end up in hospital right now. It poisonous. Avoid like the plague. .. it's just not a plant to play games with. It certainly won't be fun if you eat this. All my foraging books say do not mistake for young garlic leaves. Very poisonous. It's the first thing I show and warn people of when we go foraging this time of year.

 

[TeeDee]

Tee Dee realy please don't experiment with this. You realy don't want to end up in hospital right now. It poisonous. Avoid like the plague. .. it's just not a plant to play games with. It certainly won't be fun if you eat this. All my foraging books say do not mistake for young garlic leaves. Very poisonous. It's the first thing I show and warn people of when we go foraging this time of year.

Thanks for the concern. I'm not looking at rushing into this with ' born to die' across my forehead. I'm asking the question as I've been made aware one text says everything is poisonous with it and another text contradicts it.

I'm curious by nature and interested in just at this point discussing it. Trust me , I really only do take calculated risks , If I feel this one is too sketchy I will most definitely avoid.

 

[Toddy]

They are very edible, just they need care. The Portland flour (sago) was very popular at one time.
I know it as Starch wort, but even for laundry they need care.

Did Fergus the Forager not do an article on them ?

 

[Broch]

They are very edible, just they need care. The Portland flour (sago) was very popular at one time.
I know it as Starch wort, but even for laundery they need care.

Did Fergus the Forager not do an article on them ?

I wasn't disagreeing with you Toddy, just that I was under the impression that you had to steep the tuber. However, I was wrong (and you were right ), I've just re-checked my write-up (made years ago) and it does say roasting makes them edible. I think I was put off the whole plant by my 'leaf eating' experience.

You know what; I've got a load growing around the place - I'll try it - If I don't report back in the next couple of days give it a wide berth

However, although Richard Mabey records it well in his original version of 'Food for Free' it is missing in later editions and none of my many books on wild food plants include it; I wonder if more is now known about the plant?

 

[Toddy]

Sorry Broch, I ought to have been clearer. I didn't mean to imply that you were mistaken. I know it is edible, I have eaten it, but I didn't think it worth the effort tbh.
I haven't eaten the leaves though they're supposed to be a good vegetable, once cooked. I just, no, I don't fancy them. Hearing your comment about eating fire really discouraged me even more.

I think the processing to make the flour is often when explanations get muddled. Roasting works, but to make the flour, the Portland Sago, does need processing, does need steeping, etc.,

I think an awful lot of 'famine' foods are being quietly removed from modern texts on edible foods. I don't think they're any more toxic than they ever were, but we are becoming a very litigatious society, and sometimes better safe than sorry.
I happily eat the arials of Yew fruits, but try telling folks now that it can be done safely...living proof, eaten them for years....just don't crack or eat the seed in the middle. Doesn't need many of the seeds to kill you.
One outdoor education 'specialist' ranted at me when I happily picked and ate a handful of them. They were "English Yews" and not edible he angrily stated. I told him they were all edible, with care, and quietly finished my snack.
We do generations a great dis-service when we lie to them. By all means treat them with caution, but confusion is more likely to cause someone harm I reckon.

Nowadays all too often a piece of bad advice or just wrong advice is quoted and then requoted and so on ad infinitum. At this rate we'll have nothing to forage and not much to eat either.

Potatoes produce fruits, berries really I supppse. The tubers are good food, the berries most definitely are not....now people are saying that potatoes really aren't that good for us, that they're toxic really ....I jest you not, this glaikit stupidity was told to me with all seriousness and the lady could even quote what website she'd read the article on, and the magazine where she'd seen it too.

Funny old world sometimes, isn't it ?

M

 

[TeeDee]

Sorry Broch, I ought to have been clearer. I didn't mean to imply that you were mistaken. I know it is edible, I have eaten it, but I didn't think it worth the effort tbh.
I haven't eaten the leaves though they're supposed to be a good vegetable, once cooked. I just, no, I don't fancy them. Hearing your comment about eating fire really discouraged me even more.

I think the processing to make the flour is often when explanations get muddled. Roasting works, but to make the flour, the Portland Sago, does need processing, does need steeping, etc.,

I think an awful lot of 'famine' foods are being quietly removed from modern texts on edible foods. I don't think they're any more toxic than they ever were, but we are becoming a very litigatious society, and sometimes better safe than sorry.
I happy eat the arials of Yew fruits, but try telling folks now that it can be done safely...living proof, eaten them for years....just don't crack or eat the seed in the middle. Doesn't need many of the seeds to kill you.
One outdoor education 'specialist' ranted at me when I happily picked and ate a handful of them. They were "English Yews" and not edible he angrily stated. I told him they were all edible, with care, and quietly finished my snack.
We do generations a great dis-service when we lie to them. By all means treat them with caution, but confusion is more likely to cause someone harm I reckon.

Nowadays all too often a piece of bad advice or just wrong advice is quoted and then requoted and so on ad infinitum. At this rate we'll have nothing to forage and not much to eat either.

Potatoes produce fruits, berries really I supppse. The tubers are good food, the berries most definitely are not....now people are saying that potatoes really aren't that good for us, that they're toxic really ....I jest you not, this glaikit stupidity was told to me with all seriousness and the lady could even quote what website she'd read the article on, and the magazine where she'd seen it too.

Funny old world sometimes, isn't it ?

M

Thank You M.

 

[Broch]

This is NOT an April Fool message (I take these things seriously) - OK, as promised, the results of my trials (well I'm still here so that's a positive )

Remember - it is illegal to uproot any wild plant without the landowner's permission!

First of all, I was a little disappointed with the size of the tubers that were attached to the clump I dug up but, I suspect, it's a relatively young plant. The tubers are bright white and look quite appetising. After cleaning I tossed in oil and a little salt and roasted them at 200C for about 40 minutes. Each of the two pieces was only about 15 to 20mm, so quite small.

They came out a bit like oven chips; slightly crisp on the outside and soft in the centre. They were tasty - again a little like potato.

HOWEVER, after about 30 seconds, just as I was thinking the whole thing was a great success, there was a burning sensation on the sides of my tongue. Quite intense and not the pleasant sensation of chilli but more like the burning feel of acid. This lasted a good half hour and was still mildly present after and hour. Consequently, as yet, I can't recommend them.

On the plus side I now know that the quantity tried, although unpleasant, was safe. I will try again but cook them for much longer and, if that doesn't work, I'll try the steep then cook method.

 

[TeeDee]

Interesting stuff Broc , I wonder if Toddy would suggest boiling first then roasting maybe??

Again Kudos points as I tip my hat to you Sir.

 

[Broch]

Interesting stuff Broc , I wonder if Toddy would suggest boiling first then roasting maybe??

Again Kudos points as I tip my hat to you Sir.

That's definitely an option. Traditionally, some plants you would put in running water to leech out irritants and the like - so in a bag in a stream or something. My inclination is to always try and find a method that a) uses as little personal energy as possible, and b) uses as few resources as possible. So - roast/grill first (no water or container), steep then roast, boil and finally boil and roast - if it's not edible by then I give up

 

[CropCrunch]

This is NOT an April Fool message (I take these things seriously) - OK, as promised, the results of my trials (well I'm still here so that's a positive )

Remember - it is illegal to uproot any wild plant without the landowner's permission!

First of all, I was a little disappointed with the size of the tubers that were attached to the clump I dug up but, I suspect, it's a relatively young plant. The tubers are bright white and look quite appetising. After cleaning I tossed in oil and a little salt and roasted them at 200C for about 40 minutes. Each of the two pieces was only about 15 to 20mm, so quite small.

They came out a bit like oven chips; slightly crisp on the outside and soft in the centre. They were tasty - again a little like potato.

HOWEVER, after about 30 seconds, just as I was thinking the whole thing was a great success, there was a burning sensation on the sides of my tongue. Quite intense and not the pleasant sensation of chilli but more like the burning feel of acid. This lasted a good half hour and was still mildly present after and hour. Consequently, as yet, I can't recommend them.

On the plus side I now know that the quantity tried, although unpleasant, was safe. I will try again but cook them for much longer and, if that doesn't work, I'll try the steep then cook method.

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Did you or anyone else experiment any further? My usual procedure involves microwaving them for 5-10 min. They already lose their sting after 2-3 min. Then I boil/bake for an hour or so. Boil if I want flour. Bake if I want to keep the texture. I have used the taro procedure (blanch then bake), but it is more time-consuming.

 

[Toddy]

I never thought about microwaving them Neat idea, especially if it works.

 

[demented dale]

This plant is not toxic in the poisonous sense. It contains microscopic crystal like shards that score tissue in the mouth and down to the gut and can feel very uncomfortable. It can be processed as has been mentioned but it is not worth it. The energy could be used for something far more nutritious. Another near fatal mistake with this plant is using the leaves as toilet tissue. AAAARRRGHHHHHH! you have been warned. dd x

 

[CropCrunch]

This plant is not toxic in the poisonous sense. It contains microscopic crystal like shards that score tissue in the mouth and down to the gut and can feel very uncomfortable. It can be processed as has been mentioned but it is not worth it. The energy could be used for something far more nutritious. Another near fatal mistake with this plant is using the leaves as toilet tissue. AAAARRRGHHHHHH! you have been warned. dd x

Arum leaves as toilet tissue. Was on my to-do list, but thank you for trying it for me!

So those, crystals, raphides, don't cause the uncomfortable feeling on their own. Raphides are very widespread in the plant kingdom, but have only been confirmed to play a role in mammalian defence in a few groups. One of them happens to be the aroids (such as Arum L. species), in which the raphides enable certain proteinaceous toxins to penetrate the skin, resulting in a very weak needle sensation. Weak until you eat an entire tuber, that is. At that point an edemic response to the toxins could even result in airway obstruction, and has in at least one documented case.

But proteinaceous toxins are thermolabile, meaning their activity is lost when exposed to moderate heat. and the idioblasts that contain the raphides are easily ruptured by cooking, while certain types of cooking will mechanically break the raphides into smaller pieces, less effective at penetrating and therefore "toxin delivery". This is what allows us humans to eat, collectively, approximately 12 million tonnes of raphide-rich Colocasia esculenta (L.) Schott, another aroid you may know as "taro".