Skirret, Sium sisarum

Of Chinese origin. Known as Crummock in Scotland. Cultivated in the UK since A.D. 1548 because of its tolerance to cold and resistance to insect infestation. Attractive in borders, boasting small clusters of fragrant white flowers from late spring to autumn.. Extremely hardy. Harvest the shoots in spring and most of the roots in autumn. The plant is then put back in the ground for next year's crop. Priced for: 2 litre pot

Use:  The sweetish, somewhat aromatic root is used as a vegetable in much the same manner as the oyster plant, salsify and parsnip. Skirret crisps are delicious.

Please Note - During the winter months (typically from November to March), this plant will be supplied in a dormant state, ie; there will be no visible growth above soil level