Skirret – Seeds

Skirret (Sium sisarum) is an old perennial root vegetable in the carrot family, grown for clusters of long white roots with a mild, naturally sweet flavour. Its compound green foliage forms a vigorous clump, followed by upright summer stems reaching approximately 1 to 1.5 m and carrying graceful umbels of small white flowers. These blooms attract bees, hoverflies, and many other beneficial insects. Hardy and well adapted to cool climates, Skirret returns for several years when established in deep, moist soil. Its airy form also provides ornamental interest in edible gardens while preserving a distinctive heritage crop rarely seen in modern Canadian vegetable plots.

Skirret prefers full sun or partial shade and deep, rich, loamy to clay soil that remains moist but drains well. Consistent moisture is important because prolonged drought may cause the roots to become more fibrous. Seeds can germinate slowly and unevenly; soaking them for 24 hours followed by 45 to 60 days of moist cold stratification may improve emergence. They may also be sown directly outdoors in autumn to receive natural winter chilling. Cover the seeds with approximately 5 mm of fine soil. An annual application of mature compost and an organic mulch support growth, conserve moisture, and reduce competition from weeds throughout the season.

In the vegetable garden, Skirret suits perennial edible beds, food gardens, and cool, moist sites that may be less suitable for conventional annual root crops. Harvest the roots after the foliage dies back, generally from late autumn through early spring, then steam, roast, sauté, or add them to soups and stews. Their flavour resembles parsnip but is often milder and sweeter. Summer umbels support pollinating insects, while established crowns may be divided to renew or expand the planting. Combine Skirret with borage, lettuce, celery, or leafy vegetables that also appreciate fertile soil and dependable moisture during active growth.