Any personal info would be appreciated. I have seeds XX Jeannine
So have I ... and I'm plucking up courage to sow them this Summer...
I know it likes it damp... having a "common" name of Marsh Parsnip... :-X
Georgie got me some seeds from Suffolk Herbs last year. Germination.............Nil. Hope you have better luck than we did.
Skirret never gave me any trouble from seed but I sowed them straight away.
I don't know how long the seed last, but I got zero germination from some 4 year old seed recently - so certainly not as long as carrot seed.
This is a plant that flowers before it is ready, so don't despair - you just have to get the flesh off the 'string' in the middle - it is delicious either cooked, mashed and pushed through a sieve, or baked whole (pull the cooked flesh off the string with your fingers) or both.
Very nice mixed into mashed potato.
Apparently there used to be varieties with big roots and small strings but the best I got were about 1cm across - it needs re-selecting - but you may be lucky.
If you can identify a specially big one without digging it up then leave it - they are perennial - it will grow multiple roots that can be split up and replanted.
Cheers.
Thank you, I read somewhere tgat the hard core part is only in the new ones apparently is gets better if they are left to grow, was tols not to be ina hurry to use them.
Come on Saddad I will if you will, I dare you!! I have had conflicting times for sowing so I put some in a pot two days ago and saved the others for later.
XX Jeannine
Quote from: Vinlander on May 20, 2011, 10:22:27
Skirret never gave me any trouble from seed but I sowed them straight away.
I don't know how long the seed last, but I got zero germination from some 4 year old seed recently - so certainly not as long as carrot seed.
This is a plant that flowers before it is ready, so don't despair - you just have to get the flesh off the 'string' in the middle - it is delicious either cooked, mashed and pushed through a sieve, or baked whole (pull the cooked flesh off the string with your fingers) or both.
Very nice mixed into mashed potato.
Apparently there used to be varieties with big roots and small strings but the best I got were about 1cm across - it needs re-selecting - but you may be lucky.
If you can identify a specially big one without digging it up then leave it - they are perennial - it will grow multiple roots that can be split up and replanted.
Cheers.
How does skirret compare with say salsify, for yield. The only recipe I could find for skirret called for 1 lb, which would be quite a few salsify plants (well at least the way I grown them ;) )
I'm certainly going to give them a try Jeannine.
I have no idea about the yeild but I'll put in a word for Scorzonera... over Salsify anytime. Another perennial that gets bigger roots with time... my salisfy is like yours DBE. :-X
I've read about skirret - Maybe that's one for another year.
I've tried scorzonera, but it was my first ever allotment season, and I didn't know enough to do good root veg. They grew down about 5 zillion feet into the clay, but were very thin, and were impossible to pull up intact. I had no idea they were perennial!
This year I'm trying salsify, so I'm a bit disappointed you don't reccomend it saddad :( Maybe one year I'll go for skirret - I'll let you guinea pigs try it out first ;D
Skirret's one I fancy trying, so it's worth knowing you have to leave it a while. I've tried Salsigy and Scorzonera, and got lousy germination, and lousier roots. If I try again I'll be leaving it two years, and saving my own seed.
Quote from: saddad on May 22, 2011, 20:45:54
I'm certainly going to give them a try Jeannine.
I have no idea about the yeild but I'll put in a word for Scorzonera... over Salsify anytime. Another perennial that gets bigger roots with time... my salisfy is like yours DBE. :-X
Drat - There was a great big self seeded one somewhere I didn't need it and I just threw it away as I assumed it would be tough and woody with no flavour, like and old parsnip
Mine flower and seed each year. Should I cut the flowering spikes off. Also how long can they be left>? Could I establish a permanent bed and just let them reseed themselves and dig what I wanted when I wanted it?
So many questions ;D ::) ;D
All the best
Sue
Most of the year #2 scorzonera I've tried were either damaged by pests or woody or both.
No harm in trying, though I'd recommend you harvest the majority at one year - they are normally a bit thicker than a pencil up to twice that.
I find that if the black skin doesn't scrub off then it's worth cooking them unpeeled because any tougher skin peels off cleanly after cooking.
As to skirret yield - for me it was maybe a third or less compared to salsify or scorzonera - but the flavour is exceptional - you could almost regard it as a herb (but one you can eat cupfuls of - like parsley or rocket).
Cheers.
My skirret seeds have germinated, in about a week so no problems there, come on Saddad have you planted yours yet, I need a partner here.
When the seeds came they were mixed in with loads of chaff, I sorted them out but got fed up half way and sowed the unsorted pile that still had seeds in it, so have lots left, I will sow the rest later in the year.
I will continue to post on here as time gone on, it may help someone else
XX Jeannine.
Just on scorzonera - I have answered for myself a question I asked on here earlier. Any bit of root left in the ground eventually surfaces like a dandelion. So I want to establish a corner for them as perennials for occasional digging. Not so wonderful that I want to eat them every day, but an unusual flavour from time to time as long as they are no trouble..... Like, for example, horse radish.
I haven't had any "woody" Scorzonera ,Vinlander...
The emerging shoots from left behind roots are a wonderful salad... crunchy and tasty... I even considered cutting some dug bits into lengths and "forcing" them like chichons... :-\