Green Lup (Arum hygrophilum) is a geophyte and has a tuber. In general, it is a poisonous plant. It has an allergic substance. At the same time, it is a traditional dish in Arabic cuisine. To overcome toxins, cook long cooking and lower the water. The poison is a calcium oxalate crystalline - can knock the pharynx. But if combined with red sorrel, it neutralizes the toxins. The toxic substance is concentrated in the main artery. Cut the leaves and separate from the main artery and cook with sorrel. A ratio is one to one. Translated with Google Translate