Skirret
Sium sisarum
A hardy herbaceous perennial edible root crop from the umbel (Apiaceae family). Grows to approximately 1m. Produces beautiful white flowers in July that are attractive to beneficial insects. The roots can be eaten raw or cooked and have a nutty flavour that is a cross between carrot & parsnip. Best grown in moist soil and harvested after 2-3yrs growth when it can divided in Autumn for harvest and replanting.
When boiled and served with butter, the roots form a dish, declared by the seventeenth-century agriculturist John Worlidge in 1682, to be "the sweetest, whitest, and most pleasant of roots"
Sium sisarum
A hardy herbaceous perennial edible root crop from the umbel (Apiaceae family). Grows to approximately 1m. Produces beautiful white flowers in July that are attractive to beneficial insects. The roots can be eaten raw or cooked and have a nutty flavour that is a cross between carrot & parsnip. Best grown in moist soil and harvested after 2-3yrs growth when it can divided in Autumn for harvest and replanting.
When boiled and served with butter, the roots form a dish, declared by the seventeenth-century agriculturist John Worlidge in 1682, to be "the sweetest, whitest, and most pleasant of roots"
Sium sisarum
A hardy herbaceous perennial edible root crop from the umbel (Apiaceae family). Grows to approximately 1m. Produces beautiful white flowers in July that are attractive to beneficial insects. The roots can be eaten raw or cooked and have a nutty flavour that is a cross between carrot & parsnip. Best grown in moist soil and harvested after 2-3yrs growth when it can divided in Autumn for harvest and replanting.
When boiled and served with butter, the roots form a dish, declared by the seventeenth-century agriculturist John Worlidge in 1682, to be "the sweetest, whitest, and most pleasant of roots"
