How funny! I just circled skirret in my fedco catalog to order next year.

Here is what their catalog says:

120 days (Open Pollinated) If you like parsnips, you'll probably love skirret. Both of these root crops are treats in spring. Both are so hardy that they can stand the toughest winters. Both have a sweet nutty flavor that enhances cold-weather pies. Skirret makes a bundel of swollen greyish white roots from the crown, each much thinner than a parsnip. It has an affinity for wet or boggy land where most other vegetables do not like to grow. Root formation is longest and straightest in sandy soil. Given adequate moisture roots will grow up to 8 - 10 weeks before setting out, or direct seed in spring. It can take spring frosts and transplants well. Thin to 1 inch apart as the umbelliferous plants will grow three to six feet and need staking if you wish to save seed. Skirret can also be propagated from root cuttings. Good eaten raw in salads, baked, stewed, braised, batter fried, or used in soups, stews and curries, a versatile addition to your cuisine. MOFGA cerfified.

I'm considering growing it as a winter crop next year. I would love to hear about your results.

Here they are:

{{gwi:134839}}