Skirret

Sium sisarum

root

A cluster of thin white roots with a sweet parsnip and hazelnut taste, cooked in butter.

Origin

Asia, grown in Europe in the Middle Ages

Where to find it

It is now found only in vegetable gardens, with a few market gardeners and in heirloom seed catalogs; it sometimes appears at farmers' markets in winter.

Season (United States)

October to March

Preparation

The roots are scrubbed rather than peeled, then cooked for ten to fifteen minutes; the woody core of the largest is removed.

Molecules

In small amounts, not counted Falcarinol · Insoluble fibers

Did you know?

According to Pliny, Emperor Tiberius had it brought from Germania every year.