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I haven't had much trouble growing skirret. It sprouts well from seed with a little bottom heat. I haven't tasted the roots yet. I'm hoping they're as good as I've read about

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look a bit fiddly to prepare to me - try to peel them like a parsnip and there wouldn't be much left.

I have cooked salsify which looks similar. It is a bit annoying to prep.

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