CHAP. 406. Of Skirrets.
¶ The Description.
THe leaues of the Skirret do likewise confist of many small leaues sastened to one rib, e∣uerie particular one whereof is something 〈◊〉〈◊〉 in the edges, but they are lesser, greener, and smoother than those of the Parsnep. The stalks be short, and seldome a cubit high; the 〈◊〉〈◊〉 in the spoked tufts are white, the roots be ma∣ny in number, growing out of one head an hand bredth 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 espe∣cially 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 stalks come vp, and at this time the roots which be gathered are ea∣ten raw, or boiled.
¶ The Names.
This herbe is called in Latin Sisarum, and al∣so in Greeke 〈 in non-Latin alphabet 〉〈 in non-Latin alphabet 〉; the Latines do likewise call it Siser; and diuers of the later Herbarists, 〈◊〉〈◊〉 or 〈◊〉〈◊〉, or Seruilla. the Germans name it 〈◊〉〈◊〉: Tragus, Zam garren Rapunkelen: in the Low-countries, Suycker wortelen, that is to say, Sugar roots, and oftentimes 〈◊〉〈◊〉: in Spanish, Cherinia: in Italian, Sisaro: in French, Cheruy: in English, Skirret and Skirwort. And this is that Siser or Skirret which Tiberius the Emperour commanded to be conueied vnto him from Gelduba a castle about the riuer of Rhene, as Pliny reporteth in lib. 19. cap: 5. The Skirret is a medicinable herb, and is the same that the fore∣said Emperour did so much commend, insomuch that he desired the same to be brought vnto him euery yeare out of Germanie. It is not, as diuers suppose, Serapio his Secacul, of which he hath writ∣ten in his 89. chapter: for Secacul is described by the leafe of Iulben, that is to say, of the pease, as Matthiolus 〈◊〉〈◊〉 expoundeth it: and it bringeth forth a black fruit of the bignesse of a Cich∣pease, full of moisture, and of a sweet taste, which is called Granum Culcul: But the Skirret hath not the lease of the pease, neither doth it bring forth fruit like to the Ciche pease; whereupon it is ma∣nifest, that the Skirret doth very much differ from Serapio his Secacul: so farre is it from beeing the same.
¶ The Nature and Vertues.
The roots of the Skirret be moderately hot and moist; they be easily concocted; they nourish [ A] meanly, and yeeld a reasonable good iuice: but they are something windie, by reason whereof they also prouoke lust.
They be eaten boiled, with vineger, salt, and a little oile, after the manner of a sallad, and often∣times [ B] they be fried in oile and butter, and also dressed after other fashions, according to the skil of the cooke, and the 〈◊〉〈◊〉 of the eater.