Loof (Palestine arum)

Arum palaestinum

leaf

Leaves of a wild arum, cooked for a long time with olive oil, onions and lemon: a spring dish of Palestinian villages.

Origin

Levant (Palestine, Lebanon, Jordan)

Season (United States)

February to April

Preparation

Never raw: always cooked for a long time.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Raw, they burn the mouth like needles: it is the long cooking with lemon that makes them edible.