Skirret (Sium sisarum)

1 well-established plant in a 9cm pot, sent in plastic-free packaging. A long-lived, herbaceous perennial, prized for its sweet, aromatic clusters of white roots and its historical status as a staple gourmet vegetable.

Perennial | 100/120cm tall | Full sun to partial shade | Sweet, carrot-like edible roots | High pollinator value and fully hardy

Skirret is a hardy perennial member of the Apiaceae (carrot) family, with a rich culinary history in Europe dating back to at least the 15th century. Before the introduction of the potato, Skirret was a primary winter root crop, favoured for its high sugar content. In the kitchen, the clustered, finger-thin roots are harvested during the plant’s dormant phase (autumn to early spring). Once cooked typically boiled, roasted, or stewed, the roots develop a creamy texture and a remarkably sweet, complex flavour profile that blends the characteristics of parsnip, carrot, and sweet potato. While some older specimens can develop a woody central core, this is easily removed after cooking, or avoided by regularly dividing the plant to encourage young, tender root growth.

 Skirret is a highly functional “permaculture” plant. In mid-summer, it produces large, flat-topped umbels of tiny white flowers that sit atop sturdy stems. The easily accessible nectar is a major attractant for short-tongued pollinators, specifically solitary bees, parasitic wasps (which provide natural pest control), and aphid-predatory hoverflies. Its architectural height and lacy foliage also provide excellent structural diversity within a forest garden or mixed border, offering shelter for predatory ground beetles.

Skirret is exceptionally resilient and low-maintenance. Holding an RHS H6 hardiness rating, it is fully hardy across all of the UK and northern Europe, surviving temperatures down to -20°C. It performs best in deep, rich, and moisture-retentive soil; while it is tolerant of many soil types, it strictly requires consistent moisture during the growing season to prevent the roots from becoming excessively fibrous and tough. To maintain a productive crop, we suggest lifting and dividing the root clumps every two to three years during the dormant season. This not only provides a harvest for the kitchen but also allows for the replanting of the “crowns” (offsets) to ensure a permanent, vigorous supply of “sugar roots” year after year.