skirret

[isbister]

Anybody grown (and/or eaten) skirret. Is it worth it? I've just been given some seeds.

[isbister]

[caroline7758]

Never heard of it!

[asbean]

I've heard of it, but thought it was a polite swear word  ;D ;D ;D

[rosebud]

I thought it was a garden tool,  ::) ;D ;D ;D ;D ;D.
What is it please.

[Lauren S]

It's a root veg very similar to salsify.
Never heard of it before  ::)

[Amazin]

Just found this on the internet:

By 1548. “The roots of the Skirret be moderately hot and moist; they be easily concocted; they nourish meanly, and yeeld a reasonable good iuice. but they are something windie, by reason whereof they also provoke lust. They be eaten boiled, with vineger, salt, and a little oile, after the manner of a sallad, and oftentimes they be fried in oile and butter.”

Who could resist? My order's in!

;D

[pigeonseed]

It's in a really brilliant old book I got in a charity shop called Your Kitchen Garden by George Seddon.

He says its Latin name is sium sisarum and is "an ancient root, which 400 years ago was greatly valued in Britain. InTudor times, its parsnip-like and carrot-flavoured root was universally popular. today it is still eaten in China and Japan, although it is sadly neglected in Britain"

"Growing skirret - divide roots in April or sow seeds either in late March for an October crop or in early September for a crop in late spring. Drills should be 1" (2cm) deep and the seedlings thinned to 10" (25cm) apart. Harvest when the roots are about 4" (10cm) long."
Good luck - rediscovering old veg is exciting!

[Florain]

Sounds interesting. As there are only 2 of us I want to grow as many different crops as possible and spread the season. What time of year should skirret be dug? Want to find more things that can be left in the ground or maybe clamped to use over winter.

[saddad]

It's common name is Marsh Parsnip, it like damp soil and can be kept in the soil overwinter... I'm toying with the idea, if I ever get Scorzonera established! The Salsify has taken over the allotments!
;D

[calendula]

on a par with hamburg parsley and parsnips - beware the windy factor  ;D

[calendula]

meant also to add that you might care to grow burdock as well - in the same range of tastes etc (then you can make dandelion and burdock juice to use up all those dandelions)  ;D

[isbister]

Thanks for all the info, I might give them a go in a damp corner. The seeds I've been given were packed by http://www.thomasetty.co.uk/index.html
for the Town Mill, Lyme Regis.
I note the cautionary comments re windiness, but they can't be worse than Ja's can they - anyway I'm vegetarian so I'm used to it