The Description.
The leaves of the Skirret consist of many small leaves fastened to one rib, every particular one whereof is something nicked in the edges, but they are lesser, greener, & smoother than those of the Parsnep. The stalkes be short, and seldome a cubit high; the floures in the spokie tufts are white, the roots bee many in number, growing out of one head an hand breadth long, most commonly not a finger thick, they are sweet, white, good to be eaten, and most pleasant in taste.
The Place and Time.
This skirret is planted in Gardens, and especially by the root, for the greater and thicker ones being taken away, the lesser are put into the earth againe: which thing is best to be done in March or Aprill, before the stalkes come up, and at this time the roots which bee gathered are eaten raw, or boyled.
The Names.
This herb is called in Latine, Sisarum: in English, Skirret and Skirwort. And this is that Siser or Skirret which Tiberius the Emperour commanded to bee conveied unto him from Gelduba a castle about the river of Rhene, as Pliny reporteth in lib. 16. cap. 5. The Skirret is a medicinable herbe, and is the same that the foresaid Emperour did so much commend, insomuch that he desired the same to be brought unto him every yeare out of Germany.
The Vertues.
They be eaten boiled, with vineger, salt, and a little oyle, after the manner of a sallad, and oftentimes they be fried in oile and butter, and also dressed after other fashions, according to the skill of the cooke, and the taste of the eater.