Horticultural advisor Anne Adam tells us how to grow this unusual and tasty root which sends up heads of beautiful frothy white flowers, perfect for pollinators
Skirret (Sium sisarum) is a perennial member of the carrot family (Apiaceae). It is easy to grow and has a unique sweet, nutty flavour which is a bit like a cross between a carrot and a parsnip. The thin, knobbly white roots, each 15-20cm long and no more than 1cm thick, are produced in clusters. They don’t need to be peeled, just scrubbed, and are delicious served raw in salads. They can also be fried, roasted or boiled and added to soups and stews. Skirret can be a good addition to the ornamental garden or permaculture veg plots, growing to around one metre high, with pretty frothy white flowers which are attractive to pollinating insects.
The origins of skirret are unclear but it is thought to originate in Asia and was possibly brought to Europe by the Romans. It was widely grown in Tudor times when it was eaten in salads and dishes such as skirret pie. In The Herball of 1597, John Gerard describes skirret as “sweet, white, good to be eaten and most pleasant in taste”. Unfortunately, skirret fell out of favour when new higher yielding vegetables such as potatoes and carrots became more widely available, but is well worth trying at home.
Get growing
Skirret grows best in full sun but will tolerate light shade. Ideally, grow it in a moist, deep fertile soil, but it will grow in most soils as long as the ground is not too dry. Dig in plenty of well-rotted organic matter before planting and apply a mulch around the base of the plants. Water the plants well to make s
