Difference between revisions of "Skirret"

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__NOTOC__{{Plantbox
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| name = ''Skirret''
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| common_names =    <!--- if multiple, list all, if none, leave blank -->
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| growth_habit = ?  <!--- tree, shrub, herbaceous, vine, etc -->
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| high = ?  <!--- 1m (3 ft) -->
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| wide =    <!--- 65cm (25 inches) -->
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| origin = ?  <!--- Mexico, S America, S Europe, garden, etc -->
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| poisonous =    <!--- indicate parts of plants which are known/thought to be poisonous -->
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| lifespan =    <!--- perennial, annual, etc -->
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| exposure = ?  <!--- full sun, part-sun, semi-shade, shade, indoors, bright filtered (you may list more than 1) -->
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| water = ?  <!--- frequent, regular, moderate, drought tolerant, let dry then soak -->
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| features =    <!--- flowers, fragrance, fruit, naturalizes, invasive -->
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| hardiness =    <!--- frost sensitive, hardy, 5°C (40°F), etc -->
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| bloom =    <!--- seasons which the plant blooms, if it is grown for its flowers -->
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| usda_zones = ?  <!--- eg. 8-11 -->
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| sunset_zones =    <!--- eg. 8, 9, 12-24, not available -->
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| color = IndianRed
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| image = illustration Sium sisarum0.jpg
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| image_width = 180px    <!--- leave as 240px if horizontal orientation photo, or change to 180px if vertical -->
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| image_caption = Sium sisarum
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| regnum = Plantae
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| divisio = Magnoliophyta
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| classis = Magnoliopsida
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| ordo = Apiales
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| familia = Apiaceae
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| genus = Sium
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| species = sisarum
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}}
 
{{Inc|
 
{{Inc|
 
Skirret (Sium Sisarum, Linn.) is a vegetable of minor importance, the roots of which are used like salsify or oyster plant. It is a hardy perennial umbelliferous herb, native to eastern Asia. It grows 3 to 4 feet high, has pinnate foliage and small white flowers in compound umbels. The roots grow in large clusters, something like those of a sweet potato or dahlia, but they are much longer, more cylindrical, and somewhat jointed. The roots have a sweet and slightly floury taste and, if well grown, are tender. The chief objection to this vegetable is the woody core, which must be removed before cooking, as it is not easily separated from the fleshy part at the table and detracts from its quality. The thickness of the core varies greatly, no matter whether the plants are propagated by seed or otherwise.
 
Skirret (Sium Sisarum, Linn.) is a vegetable of minor importance, the roots of which are used like salsify or oyster plant. It is a hardy perennial umbelliferous herb, native to eastern Asia. It grows 3 to 4 feet high, has pinnate foliage and small white flowers in compound umbels. The roots grow in large clusters, something like those of a sweet potato or dahlia, but they are much longer, more cylindrical, and somewhat jointed. The roots have a sweet and slightly floury taste and, if well grown, are tender. The chief objection to this vegetable is the woody core, which must be removed before cooking, as it is not easily separated from the fleshy part at the table and detracts from its quality. The thickness of the core varies greatly, no matter whether the plants are propagated by seed or otherwise.
  
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Skirret needs a rich soil. The seeds may be sown in autumn or spring and the plants yield well the first season. For European practice Vilmorin recommends that the seedlings be grown in a seed-bed until they have made four or five leaves and then transplanted into permanent quarters. Sow the seed in drills 1/2 inch deep, and thin out the seedlings to 8 inches in the row. The roots may be left outdoors in the ground all winter, but others advise storing them in sand or earth.
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Skirret needs a rich soil. The seeds may be sown in autumn or spring and the plants yield well the first season. For European practice Vilmorin recommends that the seedlings be grown in a seed-bed until they have made four or five leaves and then transplanted into permanent quarters. Sow the seed in drills 1/2 inch deep, and thin out the seedlings to 8 inches in the row. The roots may be left outdoors in the ground all winter, but others advise storing them in sand or earth.{{SCH}}
 
}}
 
}}
  
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{{Taxobox
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==Cultivation==
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| color = lightgreen
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{{edit-cult}}<!--- Type cultivation info below this line, then delete this entire line -->
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| name = ''Sium sisarum''
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| image = illustration Sium sisarum0.jpg
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===Propagation===
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| image_caption =  
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{{edit-prop}}<!--- Type propagation info below this line, then delete this entire line -->
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| regnum = [[Plant]]ae
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| divisio = [[Flowering plant|Magnoliophyta]]
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===Pests and diseases===
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| classis = [[Magnoliopsida]]
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{{edit-pests}}<!--- Type pest/disease info below this line, then delete this entire line -->
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| ordo = [[Apiales]]
 
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| familia = [[Apiaceae]]
 
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| genus = ''[[Sium]]''
 
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| species = '''''S. sisarum'''''
 
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| binomial = ''Sium sisarum''
 
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| binomial_authority = [[Carolus Linnaeus|L.]]}}  
 
  
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'''''Sium sisarum''''' or '''skirret''' is a [[perennial plant]] of the family [[Apiaceae]] sometimes grown as a [[root vegetable]].  It has a cluster of sweet, bright white roots which are similar to [[sweet potato]]es, but longer (15-20 cm).  Skirrets may be boiled, stewed, or roasted.  The woody core is inedible, and should be removed before cooking because it is difficult to remove after.
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==Species==
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<!--  This section should be renamed Cultivars if it appears on a page for a species (rather than genus), or perhaps Varieties if there is a mix of cultivars, species, hybrids, etc    -->
  
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The skirret is of [[China|Chinese]] origin, but may have arrived in Europe in early times: it is presumed to be the ''siser'' mentioned by [[Pliny the Elder]] as a favourite of the Emperor [[Tiberius]] (''Natural History'', 19.27.90).
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==Gallery==
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{{photo-sources}}<!-- remove this line if there are already 3 or more photos in the gallery  -->
  
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The plant grows about 1 m high and is very resistant to cold, as well as [[pest (animal)|pest]]s and [[disease]]s.  It is usually grown from seeds, but may also be started from root divisions.  Lack of moisture makes the root more fibrous.
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<gallery>
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Image:Upload.png| photo 1
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Image:Upload.png| photo 2
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Image:Upload.png| photo 3
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</gallery>
  
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== External links ==
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==References==
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* [http://www.pfaf.org/database/plants.php?Sium+sisarum Plants for a Future Database report]
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*[[Standard Cyclopedia of Horticulture]], by L. H. Bailey, MacMillan Co., 1963
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<!--- xxxxx  *Flora: The Gardener's Bible, by Sean Hogan. Global Book Publishing, 2003. ISBN 0881925381  -->
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<!--- xxxxx  *American Horticultural Society: A-Z Encyclopedia of Garden Plants, by Christopher Brickell, Judith D. Zuk. 1996. ISBN 0789419432  -->
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<!--- xxxxx  *Sunset National Garden Book. Sunset Books, Inc., 1997. ISBN 0376038608  -->
  
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[[Category:Root vegetables]]
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==External links==
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[[Category:Apiaceae]]
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*{{wplink}}
  
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{{Apiales-stub}}  
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{{stub}}
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[[Category:Categorize]]
  
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{{vegetable-stub}}
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<!--  in order to add all the proper categories, go to http://www.plants.am/wiki/Plant_Categories and copy/paste the contents of the page here, and then follow the easy instructions!    -->

Revision as of 01:40, 7 July 2009


Sium sisarum


Plant Characteristics
Origin: ✈ ?
Cultivation
Exposure: ☼ ?"?" is not in the list (sun, part-sun, shade, unknown) of allowed values for the "Exposure" property.
Water: ◍ ?"?" is not in the list (wet, moist, moderate, dry, less when dormant) of allowed values for the "Water" property.
Scientific Names

Apiaceae >

Sium >

sisarum >



Read about Skirret in the Standard Cyclopedia of Horticulture 

Skirret (Sium Sisarum, Linn.) is a vegetable of minor importance, the roots of which are used like salsify or oyster plant. It is a hardy perennial umbelliferous herb, native to eastern Asia. It grows 3 to 4 feet high, has pinnate foliage and small white flowers in compound umbels. The roots grow in large clusters, something like those of a sweet potato or dahlia, but they are much longer, more cylindrical, and somewhat jointed. The roots have a sweet and slightly floury taste and, if well grown, are tender. The chief objection to this vegetable is the woody core, which must be removed before cooking, as it is not easily separated from the fleshy part at the table and detracts from its quality. The thickness of the core varies greatly, no matter whether the plants are propagated by seed or otherwise.

Skirret needs a rich soil. The seeds may be sown in autumn or spring and the plants yield well the first season. For European practice Vilmorin recommends that the seedlings be grown in a seed-bed until they have made four or five leaves and then transplanted into permanent quarters. Sow the seed in drills 1/2 inch deep, and thin out the seedlings to 8 inches in the row. The roots may be left outdoors in the ground all winter, but others advise storing them in sand or earth.CH


The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.


Cultivation

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Propagation

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Pests and diseases

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Species

Gallery

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  • photo 2

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References

External links


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