Perennial root vegetable with a nutty cross between a carrot and a parsnip taste. The roots can be eaten raw like carrots or boiled or baked like parsnips, and can also be roasted and ground for a coffee substitute, like chicory. Steeped in tradition, grown from Europe to China. Old alternative to potatoes.

Skirret is very cold hardy and was popular in Scotland, where it was known as crummock. It is also sometimes known as water parsnip, as its wild ancestor grows on the banks of waterways. English name means white root, whereas the germanic names all translate as sugar root.

Loves moisture. Grows in a sunny or partly shady spot
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