Skirret is a root vegetable. A powder made from the root is commonly used as medicine. It is even referred to as the “carrot of a different colour.” It is a cluster of sweet, bright white roots which adapt to any sort of cooking, be it boiling, stewing or roasting, a plant of Chinese origin, cultivated in Europe. Skirret is usually used in Asian cuisine.
Once cooked, the greyish roots turn white, with a sweet taste and tender texture. The plant grows almost 3-4 feet and can be grown in cool climate too as it is resistant to cold. Skirrets also grow good near streams or rivers and can sustain wet moist climate too.
They are rich in natural sugar –sucrose and therefore people who need energy should eat it. Earlier travellers used to carry the roots while travelling. It is also known to help in digestion problems when boiled and people suffering from constipation should eat it as it contains natural fiber.
The roots are rich in many minerals like zinc, copper, magnesium, manganese and iron. They are rich in glucocides. But they are not eaten generally. However, they must be first washed and then eaten.
They are also perennial, meaning you will get years of harvests from a single 5-minute planting, just make sure to leave a couple in the ground (tasty as they may be) for next season. They also feature in dishes such as stews and braises.
One of the great things about eating your daily servings of vegetables is that they provide you with an array of nutrients, including the B vitamins folate, riboflavin, niacin, and vitamin B6; antioxidants such as vitamins C and E, beta-carotene, beta-cryptoxanthin, lutein, lycopene, quercetin, and anthocyanins; and countless other phytonutrients.
Another important vitamin in vegetables is vitamin E, which works with vitamin C to keep skin healthy as you age. This vitamin also helps protect your skin from the sun’s damaging rays. It may also help reduce your risk of cataracts and macular degeneration.