Skirret

Skirret(Sium sisarum)

Skirret (Suim sisarum) is a plant from Europe but it has a Chinese origin. It’s used as a spice. The roots of the plant are edible. They are full of sugar, aromatic substances and mineral salts.
The skirret is a perennial plant, but it’s cultivated as an annual plant. The skirret roots are 20-30sm long, large, grey and white inside. The stem is 50-70sm high. The leaves have egg-shaped leaf blade and rough edge. The blossoms are white and gathered in umbels.

Useful advices
  • Skirret Cultivation
  • The skirret is a cold-resistant plant. It loves sun light. The seeds grow slowly, especially if the soil humidity is not enough. To avoid this irrigation is needed. The best irrigation is the drip irrigation. If the sowing is direct, you have to plant the seeds early in the spring in rows. The space between rows has to be 20-25sm and10sm in the rows. For 10m² you will need 10g of seeds. You can grow the skirret by making seedling in advance. To have a good seedling you have to sow the seeds in warm beds in the end of February or in the beginning of March (2-4g/m²). The plants can be moved to their permanent places in the garden when they have 4-5 leaves.
    If there is ensured enough soil humidity, you can sow the seeds in August. Then the crop will be ready for the next year.
    The roots of the annual skirret are best for use.
    The cares for the skirret crop and the cares in parsley cultivation are one and the same. The soil must be generous, well irrigated, deep enough for the root-fruits and cleaned out of weeds. You have to fertilize with enough quantity of phosphorus and potassium fertilizers.

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