Allotments 4 All

A few people were discussing skirret as part of another topic and the consensus was there isn't much info "out there" Therefore, I have copied some of the info in a book of mine "growing unusual vegetables" by Simon Hickmott (very interesting book; avail from Amazon)

Skirrett is in the same family as carrots and parsley
Latin name = Sium sisarum var. sisarum
It's an ancient root vegetable once popular with the Roman
True origins unknown
It's a perennial
It can be divided many times to yield its curious forked roots
Easy to grow
unusual flavour... In 1677 it was described as the whitest, the sweetest and most pleasant of roots...
They have a reputation of being woody, but can be mostly avoided by ensuring it's never starved of water.  The roots do have a central core woody though, and this book says to cook whole and strip the outer flesh off the core when  cooked.
Flavour is described as a combination of carrots and parsley; both close relatives
It requires a deep rich soil in full sun or partial shade.  It does NOT matter if it has been freshly manured, despite it being a root.  He says he has achieved good results with mulches of leaf mould.
As it's a perennial, it can be propagated by division (end Mar/beg Apr)
Sowing from seed is straightforward, but germination is poor as it has not had "selection" best to use fresh seed (like parsnips)
Sow as carrots; in situ, 13-20cm deep in rows 15cm apart.  Thin to 6cm apart.  Seedlings can continue to appear for up to 6 weeks after sowing, so constant thinning is required. Thinned seedlings WILL transplant quite happily (unlike other roots)  Quite happy to be started in modules.
Frequent weeding required when youn, but when grown quite happy to compete with some weeds as they are quite tall themselves
Do water to help prevent woodiness and increase yieds
It is natural for them to flower, it is not because they need watering, or are running to seed.  Do NOT remove the flowers.  Seed can be collected from these.
Roots are ready by end of summer.  They are hardy and can be lifted as required, or lifted and stored (in damp sand, etc)
No specific varieties available, as there has been no "selection" carried out.  Scope for own natural selection - larger roots, less woody cores, etc.

Loads of other info in the book.

I am growing them this year for the first time.

Hope this helped
mat

Anything about agretti in your unusual veg book? I've never grown it, seen it or eaten it, but read about it in the last issue of Grow your own.

The Organic Gardening Catalogue sells Skirret seed and has it under the heading 'Like a Carrot'. That always cracks me up when I read it - it's like they weren't quite sure where to put it.  :)

Robsa

Today on Jeremy Vine BBC2 Radio, Terry was asking if anyone had any skirret root they could send him to give a go on the BBC allotment!

Quote from: dandelion on April 07, 2006, 12:11:11
Anything about agretti in your unusual veg book? I've never grown it, seen it or eaten it, but read about it in the last issue of Grow your own.

No sorry, cannot find any reference to this, but a web search brought up http://www.growitalian.com/Qstore/Qstore.cgi?CMD=011&PROD=1070798621

Quote from: Doris_Pinks on April 07, 2006, 15:43:57
Today on Jeremy Vine BBC2 Radio, Terry was asking if anyone had any skirret root they could send him to give a go on the BBC allotment!

I wonder how many he will be sent?  ::)

Hehehe  I am sure we will hear! :D

Thanks mat ;)