Skirret – Sium sisarum ( offset )
£5.99
BARE ROOT SKIRRET OFFSET
Skirret – Sium sisarum is a hardy herbaceous perennial root vegetable that produces a cluster of sweet tasting roots. Plants can be divided when dormant over autumn and winter to propagate more stock. Easy to grow, these offsets can be potted up or planted now, new shoots will appear in spring.
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Description
Skirret – Sium sisarum offset. Skirret is a hardy herbaceous perennial root vegetable that produces a cluster of sweet tasting roots, easy to grow. Skirret offsets are growing tips with a small amount of root attached that have been divided from a mature plant. They are a quick and easy way to propagate as each offset produces a new plant and is a much faster method than growing skirret from seed. Simply plant direct now, or pop into a pot of compost and allow to develop before planting out in the spring. New shoots will begin to emerge in March. Price is for 1 bare root offset ( a dormant root section). Other images show the full clump of roots from 2 and 3 year old plants that have been harvested.
About
Skirret – Sium sisarum is a hardy herbaceous perennial root vegetable part of the family Apiaceae, that produces a cluster of sweet tasting slender roots. Skirrets date back centuries, pre-dating the potato, and were one of the main root crops eaten across Europe before potatoes were introduced. They fell out of favour because potatoes were easier to prepare, not because of the taste. Their flavour is somewhere between a parsnip and a carrot with a hint of pepper. In the Tudor and Stuart periods they were used in sweet & savory dishes.
Skirret offsets are growing tips with a small amount of roots which have been divided from a mature skirret plant. Offsets provide a very fast and easy way of propagating as each one will form a new plant. Offsets give you a head start as they mature much faster than growing skirret from seed.
Growing and propagating
Skirret offsets – when they arrive you can plant direct, or you can pop them into pots of compost over winter and plant them out in the spring. Plant in a sunny position leaving about 30cm between plants. Over the summer the plants will reach about 1-1.5m tall producing umbels of lacy white flowers and in the autumn the foliage will die right back. For a decent yield it is best to wait until the autumn of their second year before harvesting. Main harvesting period is between November and March while plants are dormant. You can also divide the plants using some roots for eating and some for re-planting. When your plants are established, you can pinch off further offsets and growing shoots in the spring to make new plants, skirret will self sow as well. Once you have a colony growing it is worth experimenting by leaving some plants to grow for 2 to 3 years before harvesting/dividing to develop better sized eating roots. Skirrets like rich deep soil with lots of organic matter, but soil that is friable. They need to be well watered to stop the roots from becoming woody and enjoy some liquid feed. The flowers attract beneficial insects.
Cooking and eating
No need to peel, just give them a good scrub with a vegetable brush. Use Skirrets raw as a tasty snack, or parboil and deep fry, or roast in the oven with olive oil. Sauteed in a pan with butter and parsley is another delicious way of serving them. They also make a lovely soup. Early shoots can be forced by covering with a bucket and eaten as a sweet spring green vegetable.
