Etymology of Arisarum vulgare
The name of the genus derives from Ancient Greek "ἀρίς+ἄρον" [aris+aron], meaning "arid shaped (root) arum" because as Dioscorides notes "ἀρίσαρόν ἐστι μικρόν βοτάνιον, ῥίζαν ἔχον ὡς ἐλαίας· ἔστι δέ δριμυτέρα τοῦ ἄρου", which is translated as "arisarum is a small herb which has the olive tree root; it is acrider than the one of arum". "Vulgare" is the Latin for "common".
The plant in Cyprus
Arisarum vulgare, known as Friar's Cowl, is native to the Mediterranean, including Cyprus. It thrives in grassy fields, rocky scrubland, forests, and shady, moist soils at altitudes up to 800 meters. In Cyprus, it is part of the island's diverse flora and has been documented in botanical studies dating back to at least 1914. This plant is adapted to subtropical climates and often features in Mediterranean ecosystems.
Arisarum vulgare is the only Arisarum species which is encountered in the Cypriot habitat. Arisarum vulgare is neither a popular nor a rare plant. It is encountered all-around Cyprus but not in the highlands or the Central Mesaoria region (a large part of Nicosia district and eastern of it). Its flowering period is between December and May.
Cypriot names of the plant:
Χόρτον της κουφής, Αρισάρον το κοινό
Arisarum vulgare in Cyprus is called "horton tis koufis", meaning "plant of the blunt-nosed viper", as its flower resembles an erected viper.
Is Arisarum vulgare edible?
Arisarum vulgare, commonly known as Friar's Cowl, is technically edible but must be processed carefully to remove harmful substances. The plant contains calcium oxalate crystals, which can cause intense irritation similar to needles in the mouth and tongue. These irritants are neutralized through thorough cooking.
How to eat Arisarum vulgare:
Its toxic calcium oxalate crystals must be neutralised to make Arisarum vulgare (Friar's Cowl) edible. Here's how:
- Harvest the Root: The corm (root) is the main edible part. Select roots that are fresh and intact.
- Remove Acrid Juices: Wash the roots thoroughly and repeatedly in fresh water to eliminate acrid substances.
- Cook or Dry: Cooking the roots thoroughly or drying them completely destroys the harmful crystals. Traditional methods include boiling or baking the roots for an extended period.
- Test Before Consumption: After processing, test a small amount to ensure no irritation occurs. Proper preparation is critical to making it safe to eat.
This root has been used historically as an emergency food during times of scarcity. Avoid consuming any part of the plant raw, as it can cause severe irritation or harm.
