Seeds - Skirret

For successful seedlings,
see the growing notes at the bottom of the page!

Skirret (Sium sisarum) is a hardy perennial plant that deserves a spot in vegetable gardens. Long forgotten, this plant is being rediscovered for its culinary qualities and resilience. It produces long stems that can reach up to 1.2 metres in height, with umbels of small white flowers in the summer. Its dense foliage and hollow stems are reminiscent of other members of the Apiaceae family. Skirret prefers rich, moist, and well-drained soils, and it thrives in full sun or partial shade. Once established, this plant is very low-maintenance and will naturally reseed if its seeds are allowed to mature and fall.

Medicinal and Culinary Uses
All parts of skirret are edible, but it is primarily valued for its long, sweet, white roots, which have a subtle flavour similar to parsnip. They are harvested late in the fall and can be cooked as a side vegetable or added to soups and stews. Widely cultivated in Europe until the 19th century, skirret was once cherished for its sweetness and pleasant texture. The young shoots and leaves can also be eaten raw or cooked, though they are less commonly used. Skirret is known for its diuretic and tonic properties.

Ecological Roles
Skirret plays a modest but useful role in garden ecosystems. Its white flowers attract bees and other pollinators, contributing to local biodiversity. As a perennial plant, skirret helps stabilize soil with its extensive root system, making it particularly beneficial in sustainable gardens. Once well established, skirret will return year after year with little maintenance, and it reseeds naturally if the seeds fall to the ground, allowing gardeners to maintain a continuous supply without needing to replant annually.

Akène cannot assume any responsibility for the use of plants for therapeutic purposes. Always seek advice from a professional before using a medicinal or edible plant.