Arum Maculatum [ 720p ]

: In Britain, the roasted and ground roots were historically used to produce "Portland Sago," a starch substitute, as heat can neutralize some toxins.

: Following the flower, the plant produces a spike of berries that transition from green to a striking bright orange-red by late summer. arum maculatum

: All parts of the plant are highly poisonous . Contact with skin can cause irritation, while ingestion leads to severe mouth swelling, difficulty breathing, and stomach pain. : In Britain, the roasted and ground roots

: It is frequently mistaken for wild garlic (Ramsons) or sorrel . Unlike garlic, Arum leaves have a "border vein" running just inside the edge and do not smell like onions when crushed. Traditional and Modern Uses : In Britain