Skirret

An old European starchy root crop which flourished pre-potato. I lifted this one today. It is my first winter harvesting them.

The roots are brittle and some broke off as I forked it out. I then broke all the remaining ones off, split the crown into three and replanted each sub-crown to grow new roots for next winter.

The removed roots were then scrubbed and boiled. I’ve baked, roasted and now boiled them, to figure out which I prefer. Roasted hands-down.

The flavour is something like mild salsify and carrot combined. I like it enough to continue growing it, and it is very simple to look after: compost, water and little other attention.