Important: Safety Warning
This page states that certain wild plants are safe to eat. Its identifications and edibility claims are more than a century old and in some cases simply wrong, and deadly look-alikes exist for many edible species. Never eat a wild plant on the strength of this text.
This information has been left in for historical purposes but should not be acted upon.
Home › The Principles of Cookery › Sago, Portland
Sago, Portland
Portland sago derives its name from the island of Portland, where it is manufactured from the roots of the common wake robin (Arum maculatum), which is found there in great abundance. The roots are full of farina, but in their natural state are so acrid that on the juice being applied to the skin it raises blisters. On heat being applied by roasting or boiling, this juice is dissipated, and the roots are rendered perfectly harmless. This being done, they are dried and pounded. They yield a starchy matter not unlike the Indian arrowroot: hence Portland sago is sometimes called English arrowroot.