[Sca-cooks] Skirrits or Skyrvat

[Stefan li Rous]

Mordonna asked:
> I've found Skirret listed in several dictionaries as a plant of the genus sium of Asian origin, but long cultivated in Europe for its sweet edible root.
>
> Do we have these in the 'States?  If so, what are they called?  Where can I find them?  What could be substituted?  Would Jicama work?

 From my root-veg-msg file:

> Date: Wed, 13 Aug 1997 17:30:01 -0700
> From: ladymari at GILA.NET (Mary Hysong)
> Subject: SC - SKIRRETS

> "The  World Encyclopedia of Food"
> copyright 1982 L. Patrick Coyle
> ISBN 0-87196-417-1
>
> Page 612
>
> I didn't copy word for word, this is the gist of the entry...
>
> Skirret, also Chervin, the roots of Sium sisarum; originated in Eastern
> Asai, but cultivated in Europe since Roman times.  Supposed to have a
> sweet taste, with a woody core which is removed before cooking [rather
> like parsnips, I think]  The taste is compared to sweet potates.  Also
> dried and ground for a coffee substitute.

> Mairi

There is also this:

> Date: Thu, 20 Apr 2000 14:46:43 -0500
> From: "catwho at bellsouth.net" <catwho at bellsouth.net>
> Subject: SC - Found it was:  Carrots and Turnips-Period?
<snip>
> Curye on Inglysch p. 99 (Forme of Cury no. 7)
>
<snip>
>
> Note: rapes are turnips; pasternakes are either parsnips or carrots;
> skirrets are, according to the OED, "a species of water parsnip,
> formerly much cultivated in Europe for its esculent tubers." We have
> never found them available in the market.

Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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