skirret

Definitions

  • WordNet 3.6
    • n skirret an Asiatic herb cultivated in Europe for its sweet edible tuberous root
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Webster's Revised Unabridged Dictionary
    • n Skirret (Bot) An umbelliferous plant (Sium Sisarum syn. Pimpinella Sisarum). It is a native of Asia, but has been long cultivated in Europe for its edible clustered tuberous roots, which are very sweet.
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Century Dictionary and Cyclopedia
    • n skirret A species of waterparsnip, Sium Sisarum, generally said to be of Chinese origin, long cultivated in Europe for its esculent root. It is a plant a foot high with pinnate leaves, a hardy perennial, but grown as an annual. The root is composed of small fleshy tubers, of the size of the little finger, united at the crown. It somewhat resembles parsnip in flavor, and is eaten boiled served with butter, or half-boiled and then fried, Skirret, however, has now nearly fallen into disuse.
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Chambers's Twentieth Century Dictionary
    • n Skirret skir′et an edible water-parsnip: a perennial plant, native to China and Japan.
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Etymology

Webster's Revised Unabridged Dictionary
A corrupted form equivalent to sugarwort,
Chambers's Twentieth Century Dictionary
Sugar-root.

Usage

In literature:

Frumenty and bonny Skirret root.
"Gargantua and Pantagruel, Complete." by Francois Rabelais
Frumenty and bonny Skirret root.
"Gargantua and Pantagruel, Book IV." by Francois Rabelais
Some other times for variety you may use Beets, Potato's, Skirrets, Pistaches, PineApple seed, or Almonds, Poungarnet, and Lemons.
"The accomplisht cook" by Robert May
Hamburgh parsley, scorzonera, and skirrets, are much esteemed for their roots, the only part which is eaten.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Store potatoes, beet, salsafy, scorzonera, skirret, carrots and parsnips, by the end of the month.
"Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7" by Various
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