Skirret

Hardy, herbaceous perennial grown for its slender, peppery roots that taste like a cross between a parsnip and a carrot. It can tolerate a range of temperatures and has few pests.

How to grow skirret

Grown from seed in March/April (after stratification), or, more easily, from one-year-old crowns. Plants like deep, fertile soil and can grow to around 4ft tall with lacy umbels.

Unlike many root veg, skirret grows a cluster of roots. Once the foliage dies back in autumn, check the roots and take any tasty tubers and replant or divide the rest of the crown for new plants.

Harvesting skirret

Harvest a portion of roots and replace. Can be used like any root veg - roasted or sauteed with butter, or cubed and parboiled for soup.

The immature flower shoots can also be forced and eaten like spring greens, but this is best done when plants are established.

Troubleshooting

For a decent yield, and superior flavour, wait to harvest in the second year. Keep well watered to avoid a woody core.