Abstract
(1) Background. Although Arum spp. are toxic in their raw state, they are sometimes used as food within their native ranges. (2) Methods. We review the available literature in order to provide an overview of its use and detoxification procedures worldwide. (3) Results. The food use of lords-and-ladies was already mentioned by Theophrastus, Dioscorides, Matthioli, Durante, Gerard, and Sirennius. In the references concerning 19th-21st-century use, seven species were identified: A. cyrenaicum, A. discoridis, A. italicum, A. maculatum, A. orientale, A. palaestinum, and A. rupicola. Past or current culinary use of the plant has been recorded in Morocco, Libya, the United Kingdom, the Scilly Islands, Germany, Switzerland, Italy, Romania, Ukraine (including Crimea), Czechia, Slovenia, Croatia, Bosnia-Herzegovina, Albania, Georgia, Türkiye, Syria, Palestine, Lebanon, Israel, Iraq, and Iran. (4) In Europe, rhizomes were used, mainly as a famine food. In SW Asia, the aerial parts remain an important element of local cuisine. Several detoxification procedures are used before consumption, such as prolonged boiling, often involving straining the boiled water and lowering the pH with lemon juice, sumac, citric acid, sorrel leaves, or pomegranate juice. (5) Conclusions. Further studies are needed to assess the safety of Arum use and record traditional local recipes in SW Asia.