(Sium sisarum)
Skirret is ultra rare in Australia and extremely difficult to find. It is said to be the sweetest, whitest and most pleasent of all root vegetables. Extremely delicious roasted. This is an Heirloom variety and we encourgae people to collect and share the seeds to keep this species alive and present within Australia. 
 
Skirret plants (Sium sisarum) grow to between 3-4 feet (1 m.) in height with large, glossy, dark green, compound pinnate leaves. Plants blossom with small, white flowers. The grayish-white roots cluster from the base of the plant much like sweet potatoes do. The roots are 6-8 inches (15 to 20.5 cm.) in length, long, cylindrical, and jointed.
 
The wonderful thing about Skirret is it Flowers, Seeds, and delivers Fruit all in the same season. 
 
Usually, skirret is grown from seeds; however, it may also be propagated through root division. Skirret is a hardy, cool-season crop that can be directly sown after all danger of frost or started indoors for later transplant eight weeks before the last frost. A little patience is needed, as harvest will not take place for six to eight months. Work the soil deeply and remove all debris to facilitate root growth. Choose a site in a lightly shaded area. Skirret likes a soil pH of 6 to 6.5. In the garden, sow seeds in rows spaced 12-18 inches (30.5 to 45.5 cm.) apart with six inches (15 cm.) between rows at a depth of ½ inch (1.5 cm.) deep or set roots 2 inches (5 cm.) deep. Thin the seedlings to 12 inches (30.5 cm.) apart. Maintain moist soil and keep the area weed-free. Skirret is disease resistant for the most part and can be overwintered by mulching over in cold climates. Once the roots are harvested, they can be eaten directly, raw from the garden as a carrot or more commonly boiled, stewed, or roasted as with root vegetables. The roots may be quite fibrous, especially if the plants are older than one year, so remove the tough inner core prior to cooking. The sweetness of these roots is even more enhanced when roasted and is a delightful addition to the root vegetable lover’s repertoire.