Skirret (Sium sisarum) Perennial 100 seeds

This is a very exciting perennial vegetable that deserves to be grown more! It has edible leaves that are good in spring when the garden boasts few green leaves. It produces a mass of slender white roots with a parsnip-like flavor that are sweet and delicious. It produces clumps over time that can be divided and replanted. It also flowers prolifically, feeding beneficial insects and attracting pollinators. It likes moist soil and can even tolerate swampy conditions and also handles partial shade well. Once established, it also competes well with low weeds. However, it’s so tasty that varmints seek it out for munching, so fence it off from rabbits or groundhogs. I’ve even had voles dig out nearly every root in a row before the end of the season!This crop has been cultivated since Roman times and is native to Eurasia. The roots need no peeling after washing and I found they are delicious steamed but even better roasted, becoming much like sweet fries. These seeds are from an improved cultivar but may make plants with roots having a tough inner core. This is a common occurrence, esp. if plants are water-stressed, but can be easily removed after cooking by scraping off the flesh with a fork. Seeds take about 3 weeks to germinate and can be direct-sown or planted into flats or plug trays. They are best sown on the surface or sprinkled very lightly with potting mix before being gently watered and covered with a plastic bag in a warm place. Some will sprout in a week and others will pop up in the following 2-3 weeks. They transplant well and should be carefully weeded until established. Space about 12-18 in. apart.