Skirret-The Forgotten Vegetable
Also known as "the forgotten root," this plant with the funny name is actually part of the carrot family. Skirret comes from 'skirwhit' which means white root. In the Middle Ages, it was the primary root crop later replaced by the potato. In parts of Asia it is still widely used in cooking. It can be found on the edges of forests or in moist soils. The small, sweet root can be used interchangeably with carrots, parsnips or potatoes. No need to peel. Harvesting can take place after the foliage has died back from frost in the fall. It's easy to grow, long-lived and simple to propagate from the root or seed. It is making a come back in the UK and is really is quite delicious fresh or cooked. It has a sweet aftertaste. It has up to 65 percent sucrose of dry matter.
The umbel shaped flowers look like Queen Anne's Lace produce some seeds but normally it is not a heavy producer of seeds. Plants can be harvested yearly or left to go for longer. The crowns expand slowly with age and are a more or less compact plant. Can be grown in wet soils and tolerates some shade. The plants we provide are one year roots and planted densely to create a full root mass.
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| Plant Specs |
| Genus & Species |
Sium sisarum |
| Seed Source |
Unknown |
| Hardiness |
-20 F or more |
| Height (ft) |
2 |
| Width (ft) |
1-2 |
| Soil |
Does well in mulched soil and/or rich in organic matter as that improves flavor alone. |
| Climate |
Zone 4-9 Unknown southern limits. |
| Ease of Cultivation |
The easiest of the perennial vegetables to grow and use. The question becomes: is there a recipe anywhere? I do not know! The middle ages have come and gone. I would go to the lentil skirret stew first. The roots is easy to harvest. The plants tend to grow mostly in the spring and early summer when the root mass gains its greatest momentum. Flowering occurs in mid July. Harvest in the fall once the plants are dormant or in the spring prior to the leaves emerging. |
