Skirret

A medieval vegetable that has long been forgotten. Multiple, long, plump, tentacle-like roots form at the base of each plant. Roots are rough-skinned, white and knobbly. Roots cook quickly, in just a minute or two when boiled. Texture is like a parsnip or potato - creamy and floury. Some roots have a thin, woody core. Flavor is unique, mild, and sweet. Hints of carrot. Plants and leaves are reminiscent of a parsnip (they are in the same family), but they are perennial, sending up flower stalks each year, which should be trimmed unless saving seed. Each plant will form multiple crowns, which can be separated and propagated vegetatively. Plants will form edible roots in their first year when started from seed. This accession is a match for Skirret from the J.M. Thorburn and Co catalogue from 1902. SSE Accession # 133528