Skirret
Sium sisarum
Also listed as Sium sisaroideum, Apium sisarum
Climate Match for your location
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Skirret is a rarely-grown perennial vegetable with slender, edible white roots that taste sweet and starchy when cooked. The plant produces tall stems with small white flowers and finely divided leaves, thriving in consistently moist conditions.
Why grow it
Skirret offers a distinct alternative to parsnips and other root vegetables, with roots that are notably sweeter and less fibrous when cooked. As a perennial, it can produce for multiple years from a single planting, reducing annual soil disturbance compared to annual root crops. The plant's tolerance for wet soils makes it useful in low-lying garden areas or water retention zones where other root vegetables often fail.
Watch out for
Skirret roots are quite slender and can be tedious to harvest and clean compared to larger root crops; digging carefully helps prevent breakage. The plant spreads vegetatively through small tubers and self-seeds readily, so managing it in garden beds requires some attention to prevent unwanted spread in subsequent seasons.
Overview
- Form
- Growth Rate
- Size
- Dormancy
- Family
- Apiaceae
Native Range
East Asia
Seasonality
Bloom Season
Harvest Season
Edible Parts
Season of Interest
Notable Cultivars
Modern cultivars are poorly documented, though historically 'Beaufort' was noted. Most skirret plants in cultivation today are seed-grown landraces with variable root size and sweetness.
Herb
Soft non-woody plants of the field layer.
Tolerances & Soil
Establishment & Care
- Establishment
- Maintenance
- Years to Bearing
- Propagation
Skirret is a rarely-grown perennial vegetable with slender, edible white roots that taste sweet and starchy when cooked. The plant produces tall stems with small white flowers and finely divided leaves, thriving in consistently moist conditions.
Climate Match for your location
See how well Skirret grows in your area.
Enter your ZIP code and we'll show you how this plant fits your local climate.
Why grow it
Skirret offers a distinct alternative to parsnips and other root vegetables, with roots that are notably sweeter and less fibrous when cooked. As a perennial, it can produce for multiple years from a single planting, reducing annual soil disturbance compared to annual root crops. The plant's tolerance for wet soils makes it useful in low-lying garden areas or water retention zones where other root vegetables often fail.
Watch out for
Skirret roots are quite slender and can be tedious to harvest and clean compared to larger root crops; digging carefully helps prevent breakage. The plant spreads vegetatively through small tubers and self-seeds readily, so managing it in garden beds requires some attention to prevent unwanted spread in subsequent seasons.
Overview
- Form
- Growth Rate
- Size
- Dormancy
- Family
- Apiaceae
Native Range
East Asia
Seasonality
Bloom Season
Harvest Season
Edible Parts
Season of Interest
Herb
Soft non-woody plants of the field layer.
Tolerances & Soil
Establishment & Care
- Establishment
- Maintenance
- Years to Bearing
- Propagation
Similar herbs you might consider:
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Companion Planting
Plants well with
Notable Cultivars
Modern cultivars are poorly documented, though historically 'Beaufort' was noted. Most skirret plants in cultivation today are seed-grown landraces with variable root size and sweetness.