skirret

American  

[skir-it] / ˈskɪr ɪt /

noun

1. a plant, Sium sisarum, of the parsley family, cultivated in Europe for its edible tuberous root.

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skirret British  

/ ˈskɪrɪt /

noun

1. an umbelliferous Old World plant, Sium sisarum, cultivated in parts of Europe for its edible tuberous roots

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Etymology

Origin of skirret

1300–50; Middle English skirwhite literally, pure white ( skir < Old Norse skīrr clear, pure; cognate with Old English scīr ); alteration, by folk etymology, of Middle French scherwitz, unexplained variant of Old French carvi caraway

Example Sentences

Maybe we should be calling it the "skirret spice latte".

From Salon • Oct. 28, 2024

There are root crops like beets, carrots, celery root, and the parsnip-like skirret.

From National Geographic • Oct. 19, 2023

They likewise use dried fish, and several kinds of roots, one of which named yuca resembles skirret; likewise lupines and many other leguminous vegetables.

From A General History and Collection of Voyages and Travels — Volume 04 Arranged in Systematic Order: Forming a Complete History of the Origin and Progress of Navigation, Discovery, and Commerce, by Sea and Land, from the Earliest Ages to the Present Time by Kerr, Robert

April Kitchen Garden.—Sow asparagus, sea-kale, Turnip-rooted beet, salsafy, scorzonera, skirret, carrots and onions on heavy soils; also marrow peas, Longpod and Windsor beans, turnips, spinach, celery, 778 cabbage, savoys and Brussels sprouts for succession.

From Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7 "Horticulture" to "Hudson Bay" by Various

Store potatoes, beet, salsafy, scorzonera, skirret, carrots and parsnips, by the end of the month.

From Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7 "Horticulture" to "Hudson Bay" by Various