Skirret has a cluster of bright white, sweetish, somewhat aromatic roots, each approximately 6-8 inches in length. The cooked roots are very soft and sweet, like a combination of potato and carrot. These are used as a vegetable in the same manner as parsnips. Skirret roots can also be stewed, baked, roasted, fried in batter as fritter, or creamed, and also be grated and used raw in salads. The roots are best eaten when the plant is dormant during the winter. After root harvest in late winter or early spring, you can divide each plant into 4-6 separate clumps and replant for the following year’s harvest. Prefers sandy and moist soil. Hardy perennial. Permaculture plant. Photo courtesy of Truelove Seeds.
