Skirret harvesting…It’s early March and we have been busy lifting some of our mature skirret plants. We left these to grow for three years undisturbed as an experiment to see what size roots would develop. The plants have produced quite sizeable clusters of good sized eating roots. The ones you can see in the images below had a nice snap to them and a sweet crunchy taste. The plants produced some very healthy looking offsets too. Offsets are the growing tips that cluster and naturally multiply around the top of the crown. These can be pinched off with a little bit of root attached and popped into a pot of compost to develop before being planted out in their final position. You can propagate and increase your stock very rapidly this way and offsets grow into mature plants in a short space of time.
OUR SKIRRETS WERE FEATURED ON BBC TWO’S GARDENERS’ WORLD WITH MONTY PLANTING OUT OUR SKIRRET CROWNS IN HIS TUDOR VEGETABLE GARDEN. More info here BBC Gardeners World. Latin name Sium Sisarum, Skirrets are hardy perennial root vegetables. They date back centuries, pre-dating the potato, and were one of the main root crops eaten across Europe before potatoes were introduced. They fell out of favour because potatoes were easier to prepare, not because of the taste. Skirrets actually taste somewhere between a Parsnip and a carrot with a hint of pepper. Continue reading Skirrets – the long forgotten vegetable