Sium sisarum

DESCRIPTION
Skirret is a winter-hardy perennial with beautifully edible finger-like white roots. It is often compared to potato because of its mild flavor and smooth texture, but it is sweeter. It is botanically related to carrot, parsley and parsnip; one can taste these relationships! Skirret is native to China but has been cultivated in the British Isles and Europe since the Middle Ages. It fell out of fashion when the potato was imported from South America to Britain and Europe.

PROVENANCE
This seed was originally purchased from Truelove Seeds. The seed distributed by OSS has been grown and harvested in Oshkosh, Wisconsin.

GROWING RECOMMENDATIONS
Start seeds indoors or direct sow anytime spring through early summer. Plants should be transplanted about 9-12 inches apart. Harvest at the very end of the fall by digging up clumps of roots and dividing them into 4-6 smaller clumps. Keep what you want to eat or share and replant the rest 9-12 inches apart.

SEED SAVING
Umbrella-shaped sprays of white flowers on tall stalks will die back and eventually produce seeds that are ready to collect when brown, dry, and falling out. They will self-seed if left uncollected.

CULINARY USES
Try to soak and scrub the roots clean immediately after digging them. It is much harder to clean them if the soil is left to dry on the roots. After cleaning and trimming, boil lightly for a few minutes until they are soft. Timing will depend on how thick they are. Dress simply with butter or olive oil and salt, or use them any way you’d use potato or other root vegetable–roast, braise, stew, or fry in a light batter.

PRESERVING YOUR HARVEST
These store for a couple weeks in the refrigerator, but it probably is best to “store” them in the garden soil, digging them fresh in fall and winter when the ground is not frozen solid.