Síolta Meacan Bán Cumhra
Sium sisarum — Barr Fréimhe Oidhreachta
Skirret was one of the most prized root vegetables in medieval and Tudor kitchens — grown in monastery gardens across Ireland and Britain for centuries before the potato arrived. The clusters of sweet, white roots taste somewhere between parsnip and sweet potato, with a honeyed richness that's unlike anything in the modern vegetable aisle.
A true perennial, skirret produces roots year after year from the same plant. Harvest what you need each autumn and leave the rest to grow on. It thrives in moist, fertile soil and handles Irish conditions well.
Speicis san Áireamh
Sium sisarum (Skirret)
Treoracha Cuir
Sow indoors February–March or direct sow April–May. Cover lightly. Germination can be slow (2–4 weeks). Transplant to rich, moist soil in full sun. Space 30cm apart. Harvest roots from autumn of the first year. Perennial — will produce year after year.
B'fhéidir go mBeidh Suim Agat i
