skirret

plant

Also known as: Sium sisarum

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Last updated

July 13, 2026

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Skirret is an Asian herb, Sium sisarum, cultivated in Europe for its sweet, edible tuberous roots. These roots, described as pencil-thick and white, have a flavor reminiscent of potatoes and parsnips. Skirret was once highly regarded, particularly during Tudor times, and was often prepared in pies. The name "skirret" has an interesting etymology, likely stemming from an Arabic word for caraway, and was adapted into Middle English through folk etymology.12

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water parsnip
sisarum, known as skirret, is cultivated for its edible tuberous roots. The more common S. latifolium, however, is known to be poisonous to livestock.
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sisarum, known as skirret, is cultivated for its edible tuberous roots. The more common S. latifolium, however, is known to be poisonous to livestock.
Read More