Italian arum, called lupha by Syrians, has leaves like dragonwort, but longer and less variegated. It has a reddish pestle-like stem one span tall, out of which grows the saffron-colored fruit. / It has white roots like dragonwort, but the flavor is not as strong. Thus, as the leaves, it can be salted and used for cooking. Its dried leaves can also be eaten if cooked. / Its roots, stamen and leaves have the same virtues as dragonwort. / In addition, when applied in a plaster together with steer manure, the roots alleviate gout pains. It is preserved just like dragonwort root and, as it has a weaker flavor than the latter, is more appetising.
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