Sium sisarum

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

Origin: Siberia