Skirret facts for kids

Quick facts for kids Skirret
Scientific classification
Genus:	Sium
Species:	sisarum

Sium sisarum, often called skirret, is a plant that lives for many years. It belongs to the Apiaceae family, which also includes carrots and parsley. People sometimes grow skirret for its roots, which are eaten as a vegetable. The name 'skirret' comes from an old English word meaning 'white root'. In some countries, its name means 'sugar root' because of its sweet taste.

Skirret plants have a bunch of bright white roots. Each root is about 15 to 20 centimeters (6 to 8 inches) long. These roots are sweet and have a nice smell. They are used in cooking, much like other root vegetables such as salsify or parsnips.

A Look Back: Skirret's History

Skirret first came from China. It arrived in Europe a very long time ago, even before the Roman Empire. Some people think the Roman writer Pliny the Elder might have been talking about skirret when he mentioned a plant called siser, which was a favorite of Emperor Tiberius. However, he might have also been talking about a parsnip or carrot.

In the 1100s, a wise nun named Hildegard von Bingen wrote about skirret. She said it was warm and dry. She also mentioned that if someone ate a lot of it, it could cause fevers. But she also suggested pounding skirret with oil to help skin that easily cracked.

Later, in 1390, the cooks for King Richard II used skirret in their recipes. They made fritters (fried dough) with 'skyrwates'. In 1548, skirret was grown in Great Britain. Some believed it was good for chest problems.

In the 1600s, an English herbalist named Nicholas Culpeper wrote about skirret. He said it was good for you and could make you hungry. Another writer, John Gerard, described skirret roots as "moderately hot and moist." He said they were easy to digest and could be boiled with vinegar and salt, or fried. In 1682, a farmer named John Worlidge called skirret roots "the sweetest, whitest, and most pleasant of roots" when boiled with butter.

Growing Skirret

Skirret plants can grow about 1 meter (3 feet) tall. They are very strong and can handle cold weather well. They also tend to resist pests and diseases. You can grow skirret from seeds, or you can plant pieces of its roots.

The best time to eat skirret roots is during the winter when the plant is not actively growing. In the spring, the roots can become tough and hairy. If the plant doesn't get enough water, its roots can also become more stringy. Skirret likes soil that is sandy and stays moist.

Cooking with Skirret

Skirret roots are prepared in many ways, similar to parsnips or carrots. First, you scrub them clean and cut them into pieces. Then, you can boil them. Skirret roots can also be stewed, baked, roasted, or fried in a batter to make fritters. You can even mash them with cream or grate them raw to add to salads.

Sometimes, skirret roots might have a tough, woody part in the middle. This part should be removed before you cook the roots. It's much harder to take out after they are cooked.

Skirret Recipes from the Past

People have been cooking with skirret for hundreds of years! Here are some old recipes that show how creative cooks were.

Lentils and Skirrets with Bacon (Medieval Recipe)

This recipe comes from Poland, from a long time ago.

• First, cook 125 grams (about 4.5 ounces) of bacon and chicken giblets (like the heart or liver) with 8 garlic cloves in 1 liter (about 4 cups) of water. Cook for 30 minutes, skimming off any foam.
• Strain the liquid and save the bacon and giblets.
• Put the liquid back in a clean pot with 3 more cups (750 ml) of water.
• Add 500 grams (about 2 cups) of green or brown lentils, 3 teaspoons of salt, and half a teaspoon of ground ginger.
• Chop the giblets and add them to the pot. Chop some of the bacon (about 50 grams or half a cup) and add it too.
• Cook for 20 minutes over medium heat.
• Then, add 1 cup (100 grams) of sliced skirrets.
• Keep cooking until the skirrets are soft (about 15 more minutes).
• Finally, add a quarter cup of chopped parsley, half a cup of chopped spring onions, and a quarter cup of dill.
• Serve it hot in a bowl with the rest of the boiled bacon on top.

Fritters of Skirrets, Parsnips and Apples (1460)

This recipe is from a book called Boke of Nurture.

• Take skirrets, parsnips, and apples. Boil them until they are partly cooked.
• Make a batter using flour and eggs. Add ale, saffron (for color), and salt to the batter.
• Dip the cooked skirrets, parsnips, and apples into the batter.
• Fry them in oil or grease.
• Pour almond milk over them and serve.

Skirret Pie (1653)

This recipe is from a book called A True Gentlewomans Delight.

• Take a quarter of a peck (an old measurement, about 2 liters) of skirrets. Blanch them (briefly boil and then cool) and slice them.
• Season the skirrets with three nutmegs, an ounce of cinnamon, and three ounces of sugar.
• Add ten dates cut into quarters.
• Take the marrow from three bones, roll it in egg yolks, and add it.
• Add a quarter pound of ringo roots (a type of candied root), preserved lettuce, and a sliced lemon.
• Add four blades of mace (a spice), three or four branches of preserved barberries, and half a pound of butter.
• Bake the pie for one hour in the oven.
• When it comes out, pour in a special sauce called a caudle. This caudle is made from white wine, verjuice (sour grape juice), butter, and sugar.

See also

• In Spanish: Escaravía para niños