Sium sisarum
| Sium sisarum | |
| Light: |   |
| Moisture: |  |
| Hardiness: | 6 |
| Soil pH: | 5.6-8.4 |
| Self Pollinated | |
| Height: | 3' |
| Width: | 1' |
| Blooms: | Mid Summer |
| Native to: | |
| Edible Rating: |  |
| Tea: | Yes |
 | |
Sium sisarum (common name: skirret)
Propagation: Seed - sow late winter to early spring in a cold frame[1][2]. It can be slow to germinate. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer if they are large enough. Otherwise, grow them on in a cold frame for their first winter and plant them out in the following spring. The seed is best sown in early April in situ[1][2].
Division in early spring just before new growth begins. Use the side roots to produce new plants[1]. Larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer.
Cultivation: Prefers a light, rich, moisture retentive soil in full sun[1][2][3]. Requires an abundance of moisture in the growing season or the roots will be tough[4][3]. Plants are tolerant of some shade[5].
Plants seem to be resistant to all insects and diseases[6].
Skirret was at one time often grown for its edible root but has fallen into virtual disuse[7][8][9]. This is a shame since the root is very tasty, easy to grow and relatively productive[K]. The form S. sisarum sisarum should be used, its root is fleshy and succulent, S. sisarum lancifolium. (Bieb.) Thell. is sometimes offered but is unlikely to produce roots of culinary quality[10].
Range: Original habitat is obscure, possibly in E. Europe or Asia.
Habitat: Not known in a truly wild situation but found as an escape from cultivation in damp places[8].
Edibility: Root - raw or cooked[7][11][12][2]. Firm, sweet and floury[4] but with a small woody core[6][K]. The roots have a very acceptable taste raw, that is somewhat like a cross between carrots and parsnip but with a nutty flavour. They can also be boiled, baked or added to soups etc[13][K].
The roasted root has been used as a coffee substitute[14][9][13].
Pollinators: Insects
Notes: A tasty but not that productive perennial root. It will eventually do well on the woodland edge, but in the meantime grow it in the vegetable garden.
We can supply in the spring.
Soil: Can grow in light and medium soils.
In Leaf: Early Spring-Late Fall
Seed Ripens: Early Fall
Flower Type: Hermaphrodite
Links
References
- ↑ 1.0 1.1 1.2 1.3 Chittendon, Fred. RHS Dictionary of Plants. Oxford University Press, 1951.
- ↑ 2.0 2.1 2.2 2.3 Organ, John. Rare Vegetables for Garden and Table. Faber, 1960.
- ↑ 3.0 3.1 Thompson, Robert. The Gardener's Assistant. Blackie and Son, 1878.
- ↑ 4.0 4.1 Vilmorin-Andrieux. The Vegetable Garden. Ten Speed Press.
- ↑ Phillips, Roger. Herbs. Pan Books, 1990.
- ↑ 6.0 6.1 Natural Food Institute. Wonder Crops 1987.
- ↑ 7.0 7.1 Hedrick, Ulysses. Sturtevant's Edible Plants of the World. Dover Publications, 1972.
- ↑ 8.0 8.1 Tutin, Tom et al.. Flora Europaea. Cambridge University Press, 1964.
- ↑ 9.0 9.1 Usher, George. A Dictionary of Plants Used by Man. Constable, 1974.
- ↑ Huxley, Anthony. The New Royal Horticultural Society Dictionary of Gardening. MacMillan Press, 1992.
- ↑ Grieve, Margaret. A Modern Herbal. Penguin, 1984.
- ↑ Hylton, Josie and William Holtom. Complete Guide to Herbs. Rodale Press, 1979.
- ↑ 13.0 13.1 Facciola, Stephen. Cornucopia - A Source Book of Edible Plants. Kampong Publications, 1990.
- ↑ Uphof, Johannes. Dictionary of Economic Plants. Weinheim, 1959.