[Sca-cooks] pickling
Sharon Palmer
ranvaig at columbus.rr.com
Sun Jul 15 22:03:38 PDT 2012
>Oh, and remember, not all pickles are cucumbers. Got a recipe here for
>gillyflowers, pennyroyal or cowslips or broom flowers, not to mention
>chibols(?), radishes, carrots, turnips, scallions, skirrets (?)
http://www.thefreedictionary.com/chibol
chibol English dialect a spring onion
http://en.wikipedia.org/wiki/Sium_sisarum
Sium sisarum (Skirret, Crummock) is a perennial plant of the family
Apiaceae sometimes grown as a root vegetable. It has a cluster of
sweet, bright white roots which are similar to sweet potatoes, but
longer (15-20 cm). Skirrets may be boiled, stewed, or roasted. The
woody core is inedible, and should be removed before cooking because
it is difficult to remove after.
The skirret is of Chinese origin, but may have arrived in Europe in
early times: it is presumed to be the siser mentioned by Pliny the
Elder as a favourite of the Emperor Tiberius (Natural History,
19.27.90), and was also grown by the Picts.
The plant grows about 1 m high and is very resistant to cold, as well
as pests and diseases. It is usually grown from seeds, but may also
be started from root divisions. Lack of moisture makes the root more
fibrous.
http://farmerscrub.blogspot.com/2010/05/crop-summary-skirret-sium-sisarum.html
Ranvaig
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