Product Description
Skirret
3,78 $
The roots have a very sweet taste, reminiscent of parsnip, and should be cooked. Savoured even at the royal table until the 17th Century, skirret then gradually fell out of favor. This decrease in popularity was probably due to the huge success of both carrots and beets, for which breeding brought spectacular improvements. Regardless, for permaculture gardens, skirrets remain a must. Easy to grow, its roots’ soft white flesh will surely make it popular again.
Package: 30 seeds
* Must go through stratification in the fridge, please see the details below
Here’s recipe from 1460:
“Take skirrets, parsnips and apples, and parboil them. Make a batter of flour and eggs. Cast ale, saffron and salt into it. Wet them in the batter and fry them in oil or in grease. Pour on almond milk and serve it forth.”
— From John Russell, Boke of Nurture, c. 1460
101 in stock
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BOTANICAL INFORMATION
Latin name : Sium sisarum
Common names : Skirret, crummock
French : Chervis, berle des bergers, chirouis, girole
Family : Apiaceae
DESCRIPTIVE INFORMATION
Plant type : Perennial
Habit : Herbaceous
Height : 1.5 m
Width : 30 cm
CULTURAL INFORMATION
Days to maturity : 2nd year
Sowing : Moisten a potting soil cup, sow the seeds in it, and insert all of this in a Ziploc bag. Put the bag in the fridge in March. A month later, the seeds will start to germinate. Remove from the fridge and handle as a regular seedling.
Depth : 5 mm
Germination : 1 month in the fridge
Soil : Rich
Exposure : Sunny
Planting : End of May, after the last frost
Plant spacing : Sow in rows just like carrots, and then thin out so that every plant ends up being 25 cm away from the others.
Row spacing : 30 cm
Watering : Frequent
Care and other considerations : Skirret likes to remain cool, and proper root development requires regular watering. Add mulch as soon as temperatures start to increase to retain moisture.
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