Skirret is an ancient vegetable generally cultivated for its roots, which can be eaten raw in salad, baked or boiled, and added to soups and stews. Its taste is mild to sweet, sometimes nutty, and is reminiscent of both parsnips and carrots. Hardy and adaptive, it produces best with ample sun and water.
Water: Moderate, but prefers moist soil
Hardiness: Frost Hardy
Habit: 3' tall by 1' wide
Light: Full Sun to Partial Shade
Soil: Sandy to loamy soil