Skirret. Sium sisarum
This old fashioned vegetable produces semi-cylindrical white roots of a pleasing distinct flavour. It is grown and used similarly to salsify. It can be raised from seed, although since it is a perennial, the tuberous roots can be divided for replacing in the spring. Once the plants begin to deteriorate a fresh supply should be obtained by sowing seed in spring.
Skirret does best in soil on the light side, and rich ground should be avoided. Roots are ready for use as required from early autumn onwards. Alternatively, the roots can be lifted in autumn and have their leaves twisted off before being stored in layers of sand or soil, either in boxes or trays kept in a cellar.
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