Sium sisarum
How to Grow Sium sisarum
Overview
Sium sisarum, also known as skirret, is a unique perennial root vegetable that belongs to the Apiaceae family, sharing lineage with carrots and parsnips. Its English name comes from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. Skirret has various regional names like crummock in Scots and sciréad in Irish. The plant's Danish, Dutch, and German names all translate to 'sugar root', hinting at its sweet taste.
Growing Conditions
Skirret thrives in well-drained soil with a slightly acidic pH between 6.0 and 7.0. It prefers full sun but can tolerate partial shade. This hardy plant is drought-tolerant once established, making it an excellent choice for gardeners looking to reduce watering needs.
Planting & Care
Plant skirret seeds in early spring or fall, about 1/4 inch deep and 2 inches apart. As the plants grow, thin them out to provide each with adequate space. Skirret requires minimal care; just ensure consistent moisture during dry spells and avoid overwatering, which can lead to root rot.
Common Problems
Skirret is generally a low-maintenance plant but may face issues like drought stress or nutrient deficiencies if not cared for properly. Watch out for pests, although they are not common. Overcrowding can also occur, so ensure adequate spacing and thinning as needed.
Harvest or Enjoy
Harvest skirret roots in the fall of the first year or early spring of the second growing season. The sweet, starchy roots can be boiled, roasted, or pickled for consumption. Skirret leaves are also edible and can be added to salads or cooked like spinach.
With its ease of growth and unique flavor profile, skirret is a rewarding addition to any vegetable garden. Enjoy the benefits of this forgotten superfood as you cultivate your own patch of history.