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Sium sisarum
Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scots it is known as crummock and in Irish as sciréad. Its Danish name sukkerrod, Dutch name suikerwortel and German name "Zuckerwurzel" translate as 'sugar root'.
Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately 15–20 centimetres (6–8 in) in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip.
The plant is of Chinese origin[citation needed], but had arrived in Europe by Roman times. It is presumed to be the siser mentioned by Pliny the Elder as a favourite of the Emperor Tiberius, though this may have also been a reference to a parsnip or carrot.
The twelfth-century Benedictine abbess Hildegard von Bingen discussed the medicinal properties of skirret in her work Physica:
A 1390 manuscript The Forme of Cury used by King Richard II of England's master cooks included two recipes for fritters that included 'skyrwates'.
Cookery books in the 14th century instruct cooks to fry skirrets in oil or butter.
Maud Grieve in A Modern Herbal mentions that it has been cultivated in Great Britain since 1548 and is supposed to be a useful diet in chest complaints. The seventeenth-century English herbalist Nicholas Culpeper said about the plant:
John Gerard's Herball or General Historie of Plantes of 1633 describes skirret thus:
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Sium sisarum
Sium sisarum, commonly known as skirret, is a perennial plant of the family Apiaceae sometimes grown as a root vegetable. The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'. In Scots it is known as crummock and in Irish as sciréad. Its Danish name sukkerrod, Dutch name suikerwortel and German name "Zuckerwurzel" translate as 'sugar root'.
Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately 15–20 centimetres (6–8 in) in length. These are used as a vegetable in the same manner as the common salsify, black salsify and the parsnip.
The plant is of Chinese origin[citation needed], but had arrived in Europe by Roman times. It is presumed to be the siser mentioned by Pliny the Elder as a favourite of the Emperor Tiberius, though this may have also been a reference to a parsnip or carrot.
The twelfth-century Benedictine abbess Hildegard von Bingen discussed the medicinal properties of skirret in her work Physica:
A 1390 manuscript The Forme of Cury used by King Richard II of England's master cooks included two recipes for fritters that included 'skyrwates'.
Cookery books in the 14th century instruct cooks to fry skirrets in oil or butter.
Maud Grieve in A Modern Herbal mentions that it has been cultivated in Great Britain since 1548 and is supposed to be a useful diet in chest complaints. The seventeenth-century English herbalist Nicholas Culpeper said about the plant:
John Gerard's Herball or General Historie of Plantes of 1633 describes skirret thus:
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