Sium sisarum: 4’ high x 1-2’ wide / full sun to part shade / zone 5
Skirret was a very popular root vegetable in Roman times, and was cultivated in Europe until the 17th Century. Sometimes grown as an annual, it’s quite easy to maintain as a perennial: simply dig up half the plant and leave the other half in the ground to keep growing. The skinny white roots have a very pleasant, sweet flavour; we eat them raw sometimes, but more often we roast than in the oven as you would potatoes. Prepared this way they’re a true unsung delicacy! Skirret also has umbel-shaped flowers that attract beneficial insects.