Chap. XXXVIII.
Sisarum.
Skirrets.
After all the herbes before rehearsed, fit for sallets, or otherwise to bee eaten, there must follow such rootes as are vsed to the same purpose: and first, Skirrets haue many leaues next the ground, composed of many small smooth green leaues, set each against other vpon a middle ribbe, and euery one snipt about the edges: the stalke riseth vp two or three foote high, set with the like leaues, hauing at the toppe spoakie tufts of white flowers, which turne into small seede, somewhat bigger and darker then Parsley seede: the rootes be many growing together at one head, beeing long, slender, & rugged or vneuen, of a whitish colour on the outside, and more white within, hauing in the middle of the roote a long small hard pith or string: these heads are vsually taken vp in February and March, or sooner if any so please, the greater number of them being broken off to bee vsed, the rest are planted againe after the heads are separated, and hereby they are encreased euery yeare by many; but it is now adayes more sowen of the seed, which come forwards well enough if the ground be fat and good.
The Vse of Skirrets.
The rootes being boyled, peeled and pithed, are stewed with butter, pepper and salt, and so eaten; or as others vse them, to roule them in flower, and fry them with butter, after they haue beene boyled, peeled and pithed: each way, or any way that men please to vse them, they may finde their taste to be very pleasant, far beyond any Parsnep, as all agree that taste them.
Some doe vse also to eate them as a sallet, colde with vinegar, oyle, &c. being first boyled and dressed as before said. They doe helpe to prouoke vrine, and as is thought, to procure bodily lust, in that they are a little windy.