Skirret is an old-fashioned root vegetable once prized in medieval Europe and now enjoying a quiet comeback among gardeners and chefs.
What Is Skirret?
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Scientific name: Sium sisarum
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Family: Apiaceae (carrot & parsley family)
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Type: Perennial root vegetable
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Origin: China → spread to Europe centuries ago
It produces clusters of slender, creamy-white roots with a naturally sweet, nutty flavor.
Flavor & Culinary Use
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Taste: Sweet, earthy, slightly parsnip-like
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Texture: Tender when cooked
Best ways to eat skirret
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Boiled or steamed with butter
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Roasted like carrots or parsnips
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Added to soups and stews
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Historically used in pies and puddings
Skirret becomes sweeter after cooking, unlike many roots.
Nutritional & Traditional Benefits
Historically valued for being:
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Energy-rich (natural carbohydrates)
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Gentle on digestion
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Warming and nourishing in winter diets
While not widely studied today, it was once considered both food and tonic.
How the Plant Grows
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Height: 3–5 feet (1–1.5 m)
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Leaves: Finely divided, celery-like
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Flowers: Small white umbels (like carrots)
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Roots: Grown in clusters, not single taproots
Growing Skirret at Home
Conditions
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Sun: Full sun to partial shade
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Soil: Deep, fertile, moisture-retentive
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Water: Regular watering (likes damp soil)
Planting
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Grown from seed or root divisions
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Slow to establish but long-lived
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Harvest after 1 full growing season
Harvest tip: Dig carefully—roots are delicate.
Why Skirret Fell Out of Favor
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Roots are smaller and harder to clean than modern vegetables
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Irregular shapes made commercial farming difficult
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Replaced by carrots and parsnips
Why Grow Skirret Today?
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Rare and heirloom vegetable
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Excellent for permaculture gardens
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Unique flavor not found in modern crops
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Historically fascinating plant
If you’d like, I can also help with:
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Step-by-step growing guide
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Cooking recipes for skirret
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Skirret vs parsnip comparison
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Where to buy seeds or plants