Sium sisarum

Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae in the same family as carrots and parsnip. Skirret is grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scots it is known as crummock and in Irish as sciréad. Its Danish name sukkerrod, Dutch name suikerwortel and German name "Zuckerwurzel" translate as 'sugar root'. Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately 15–20 centimetres (6–8 in) in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip.

Description

A herb. It takes 2 years to complete its life cycle but is normally grown as an annual. Plants grow 60 cm to 1 m high. It forms sweet, fleshy grey-white tubers. They are clustered in bunches around the crown. The leaves are divided like parsnip leaves. They are pale green. The flowers are white.

Edible Uses

The root can be eaten raw or cooked. It is firm, sweet, and floury with a small woody core. Raw, the flavour is very agreeable — somewhat like a cross between carrot and parsnip with a nutty quality. The roots can also be boiled, baked, or added to soups. The roasted root has been used as a coffee substitute.

Traditional Uses

The small, sweet, fleshy roots are eaten. They are boiled and butter added. They are also used in soups and stews. They are normally scraped rather than peeled and adding lemon juice to prevent discoloration. The young leaves and shoots can be blanched and eaten as a salad. They are also cooked in stews. They are sometimes used as a coffee substitute.

Medicinal Uses

Appetizer.

Distribution

It suits cool temperate climates. It often grows in ditches and marshes. They are best suited to light sandy moist soil. It suits hardiness zones 5-9. In Hobart Botanical Gardens.

Where It Grows

Armenia, Asia, Australia, Azerbaijan, Balkans, Britain*, Bulgaria, Caucasus, Central Asia, China, Dagestan, Denmark, Europe, France, Germany, Hungary, Iran, Iraq, Japan, Kazakhstan, Kyrgyzstan, Middle East, Moldova, Netherlands, North America, Romania, Russia, Siberia, Spain, Tajikistan, Tasmania, Turkey, Türkiye, Turkmenistan, Ukraine, USA,

Cultivation

Prefers a light, rich, moisture retentive soil in full sun. Requires an abundance of moisture in the growing season or the roots will be tough. Plants are tolerant of some shade. Plants seem to be resistant to all insects and diseases. Skirret was at one time often grown for its edible root but has fallen into virtual disuse. This is a shame since the root is very tasty, easy to grow and relatively productive. 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.

Propagation

Seed - sow late winter to early spring in a cold frame, or best sown in early April in situ. Germination can be slow. Prick seedlings into individual pots when large enough to handle and plant out in summer if sufficiently developed; otherwise overwinter in a cold frame and plant out the following spring. Division in early spring just before new growth begins, using the side roots to produce new plants. Larger divisions can go directly into permanent positions; smaller divisions are best potted up and grown on in a lightly shaded cold frame until well established before planting out in summer.

Other Uses

None known Special Uses Food Forest

Other Information

It is a commercially cultivated vegetable.

Synonyms

Also Known As

Bilmehink, Crummack, Girola, Mukago-ninjin, Schervola, Sokerot, Tirvas, Vinik, Vinye

References (23)

• Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 27
• Bremness, L., 1994, Herbs. Collins Eyewitness Handbooks. Harper Collins. p 218
• Dogan, A., et al, 2014, A review of edible plants on the Turkish Apiaceae species. J. Fac. Pharm. Istanbul, 44(2) pp 251-262 (as var. lancifolium)
• Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 22

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