Try growing Skirret

Even if they are easy to grow and delicious, some plants simply fall out of favor. Such is the case with skirret, a hearty plant that dates back to the Middle Ages and is said to have been popular with English royalty.

So, what is skirret? Does anyone eat it today? Where can you find it?

Skirret is a plant whose roots and stems are edible. The thin white roots, once cooked, possess a sweet flavor reminiscent of carrots with the texture of potatoes.

If, like me, you grow skirret, you probably know that you are growing a nearly forgotten, yet historically important plant. The cultivation of skirret dates back centuries to a time even before the potato became common. According to the 1677 Systema Horticulurae, or the Art of Gardening, gardener John Worlidge referred to skirret as “the sweetest, whitest and most pleasant of roots.”

Skirret disappeared from gardens and menus in the late 1800s, partly due to the ease of growing and cooking potatoes. Today, skirret is becoming one of those vegetables that only a few faithful gardeners still know and love. It is one of my favorites – a delicious perennial root vegetable that comes back in my garden every year. Ready to learn more?

Skirret, Sium sisarum, is part of the parsley family, along with carrots, celery and dill. The plant originated in China and was taken to Europe over 1,000 years ago. It was incredibly popular during the Tudor era in England. During medieval times, aristocrats dined upon copious quantities of meat washed down with wine. Amongst this gluttony of riches, a few modest vegetables made an appearance, usually root vegetables. A staple of these was skirret, which they knew as crummock. But because it was more difficult to harvest and prepare than potatoes, skirret fell out of favor.

The root, which is a bit thinner than a carrot, has a sweet flavor similar to the familiar orange veggie, with a wonderful peppery after-bite. The pretty plant has clouds of tiny, fragrant white flowers that attract many beneficial insects.

Skirret is suitable for growing in any garden type, and if I were to plant a survival garden or a garden to be self-sufficient, skirret would be one of the plants I’d rely on due to its high yields, high nutrition, and perennial growth. One plant gives you numerous roots, and if you leave a few pieces in the ground, it will come back year after year.

Skirret grows well in zones 5 to 9, which makes it perfect to grow in our area. Plant it in full sun. When our daytime temperature exceeds 90°F, I would recommend providing partial afternoon shade. Skirret loves deep, rich organic matter in sandy to loamy soil with good drainage. This can be hard to provide in Central Texas, that is why I grow mine in raised beds or containers.

If you want to try growing skirret, plan to plant it in spring when all chances of frost have passed. Although skirret is cold-tolerant, the young shoots do not like low temperatures.

You can plant skirret in a pot, but it needs to be deep. As a root vegetable, it needs plenty of space below the surface. If you fail to allow enough depth, you end up with more leaf growth than root. Plant your skirret in at least a five-gallon container and water regularly. Like all root vegetables, skirret won’t flourish if it dries out. You can use similar techniques to those you use for growing potatoes in containers.

When planting directly in the ground, sow seeds in the garden in spring after frosts have passed. Skirret takes up to three weeks to germinate (which is pretty long) and it’s often sporadic, so if some of the seeds don’t germinate with the others, don’t give up. Poke a little hole with your finger to the first knuckle and drop the seed in. Cover lightly with soil and use a spray bottle to wet the soil.

The alternative to direct sowing in the garden, is sowing the seed in small pots inside. I much prefer this method due to how long the skirret takes to germinate. I also find birds in my area seem to enjoy eating the tiny skirret plants under 2 or 3 inches tall. If you are starting your skirret inside from seeds, plant them about 2 months before the last frost and keep the plants warm until all danger of frost has passed.

Growing skirret from a root is really the best way to go, so if you know someone who has a plant, ask for a root cutting or offset. Take a root cutting and plant in good quality seed raising mix or potting mix. Use a pot at least four inches deep, and plant the cutting just below the surface. Water well and transplant to your garden when the plant reaches at least 3 inches height. If you can, get an offset. This is the new growth within the root cluster and sits at the top of the crown.

Skirret is surprisingly tall and takes up a reasonable amount of space. Space each plant 18 inches apart. Rows should be 3 feet apart. A healthy skirret plant will reach up to 4 to 5 feet in optimal conditions. The average height of mine is usually about 3 to 4 feet. Once you have the skirret plants growing, they will not need constant care. A little food, some water, and you will be enjoying your harvest in no time.

If you do not already have rich, loose, loamy soil but you still want to plant them in the ground, mix wellrotted manure deep into the soil prior to planting. Fertilize well with a well-balanced fertilizer. One thing to note about skirret is its love for nitrogen. However, too much nitrogen will result in lots of leaf growth and very little root development. I find an NPK fertilizer of 10-10-10 gives skirret good root development and lush foliage.

Growing skirret does like plenty of water. Give it water to the point that the soil doesn’t quite dry out in between watering. It may take a little while to figure out how much water to give it. Just don’t leave skirret soaking in puddles or in totally dry soil for days. If skirret doesn’t get enough water, the roots become fibrous and not as sweet tasting.

Be sure to apply a layer of mulch to keep the soil moist in summer and warm in winter.

Skirret takes at least six months to get a harvest, so I plant mine with other plants that take less than 6 months to harvest and that do not grow too deep. I have successfully planted skirret with leeks, lettuce, radish, arugula, spinach, lettuce, bok choy, chives, and even onions. Avoid planting your skirret with parsley, carrots, or dill, since they are in the same family and share the same pests and diseases.

Once the roots are harvested, they can be eaten directly, raw from the garden as a carrot or more commonly boiled, stewed or roasted as with other root vegetables. The sweetness of these roots is even more enhanced when roasted and is a delightful addition to the root vegetable lover’s repertoire.

Give them a try in your garden!