Arum italicum
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Arum italicum Mill. ITALIAN ARUM. Mediterranean countries. This arum is described by Dioscorides, who says its root is eaten either raw or cooked. Westward, the cooked root is further mentioned by Dioscorides as mixed with honey by the Balearic islanders and made into cakes [1]. This plant was in cultivation for seven years in Guernsey for the purpose of making arrow-root from its corms [2].