الجعدة، السمعية، الصمعية، الدندلية
The plant grows wild, there is no cultivation for economic purposes. The density of the plant is not high. People who collect this plant take a long time to find it, unless they know where it grows. It is only common in the Jenin and Tulkarm areas. It reproduces by means of corms deep in the soil, so it is neither endangered nor a widespread variety.
It is a member of the Araceae family. It is a cormose herbaceous perennial, with median, dissected leaves, which appear together with the flowers. The spathe is very large, up to 15 cm long, with an open tube, internally mottled with purple, ending in a warty purple membrane. The corm remains dormant after the end of the season/end of spring and grows back in winter. It appears late in winter and flowers at the beginning of April. It grows mainly in lowlands; best in white (calcareous) soil.
The plant is harvested in the wild during spring (March-May). It is usually dried in the sun to be used mainly in winter.
This plant is deeply rooted in the history of the northern areas of Palestine and Jordan. According to tradition, when a mother gives birth, food and drink are offered to the mother in congratulations. In many villages in Jenin and in a few other villages in Tulkarm, in the vicinity of Jenin, a special soup made from Jea’deh Eminium spiculatum and eggs ‘Ja’ajeel Ja’deh’ is usually offered to the mother in childbirth. It has an anticoagulant effect, which means that it helps the mother recover from childbirth; however, some people eat it, particularly the elderly who are still attached to their culinary heritage.
Many plants in this family are poisonous when eaten raw, due to the presence of calcium oxylate crystals. When eaten raw, this toxin causes hundreds of tiny needles to stick in the mouth, on the tongue, etc. However, it is easily destroyed by thoroughly cooking or drying the plant.
Women who harvest blume keep it dried at home for their own consumption. Few spice merchants in Jenin and only in Jenin sell it as a dried product. They obtain their supplies from local gatherers. The cost can be as high as $18-20 per 100 grams.
To prepare the traditional recipe, Ja’adeh leaves must be dried, boiled for 5-10 minutes and then pressed by hand to remove excess water. A special dough is prepared with flour, eggs and spices, creating balls to be dipped into the cooked soup. It is eaten hot with some pickles.
