Skirrett

Sium sisarum

History

Skirrett, also known as Sium sisarum, is a perennial number of the Apiceae (carrot) family and is native to China. It was likely introduced to Europe during classical times by the Romans and arrived in North America in 1775.

The plant was considered a favorite of the Emperor Tiberius, and was later used in monastic gardens, increased in usage during medieval times and was used for cookery during the Tudor times. The earliest mention of skirret may be in a 5th century BC comedy called ‘The Rustic‘ by the Greek playright Epicharmus of Kos (from a report by Athenaeus of Naucratis in his The Dinner Sophists that the Greek word sisaron is mentioned in that play. However the word may refer to the parsnip).

During the height of its popularity, it was considered more of a root vegetable as opposed to a medicinal plant. In addition to being perennial it was also cold resistant which made it a hearty plant.

As the potato and sugar cane were introduced to Europe in the late 16th century, skirrett use had declined, and by the 19th century it had disappeared from most cook books.

Medicinal Uses

  • Digestive and Urinary Issues
  • Respiratory/Chest Complaints
  • Skin Applications

Recipe For Home

Skirrett Cake

Ingredients:

  • ~8 oz (≈225 g) skirrett pulp (after juicing or finely mincing)

  • 2 oz (≈60 g) plain flour

  • 1 tsp baking powder

  • 2 oz (≈60 g) melted butter

  • 4 oz (≈115 g) mixed vine fruit (raisins, currants, chopped dried apricots)

  • 2 eggs

  • Optional: ½ tsp cinnamon, ¼ tsp nutmeg

  • ½ cup (≈120 ml) milk (if needed to loosen mixture

Instructions:

  1. Pre-heat oven to ~160 °C (325 °F). Grease an 8-inch cake tin.
  2. In a bowl, combine the skirrett pulp, flour, baking powder, melted butter, vine fruit, eggs (and spices if using). If mixture seems too dry, add milk to loosen slightly.
  3. Pour into tin and bake ~1 hour 15 mins or until firm to the touch and a skewer comes out clean. Permies
  4. Allow to cool. Serve in slices, perhaps with whipped cream or a simple icing sugar dusting.

 

Source

  • https://permies.com/t/272656/Cooking-Skirret-root