Family:  Carrot (Apiaceae)

120 days to root maturity, 240 days to seed

Hardy to zones 3 to 9

(Suikerwortel, Zuckerwurzel, Sciread, Jellico, Skirwhit, Skirwort, Siser, Sisaro, Chervis, Crummock, Sukerrod) Herbaceous perennial root vegetable flowering white to a height of 3 to 5 feet.  Native to Afghanistan, Altay, Bulgaria, Central European Russia, East European Russia, Greece, Hungary, Iran, Iraq, Kazakhstan, Kirgizstan, Krym, Lebanon-Syria, North Caucasus, Romania, South European Russia, Tadzhikistan, Transcaucasus, Turkmenistan, Türkiye, Ukraine, Uzbekistan, West Siberia and Xinjiang in China.  Produces a clump of white, carrot-like tubers that are deliciously edible either raw, boiled, roasted or fried.  Traditional use (TWM):  warming digestive, also mashed and applied topically to tonify the skin.  Plant prefers sun to part shade and rich, moist, well-spaded ground.  Seeds are best sown in a flat in the fall or spring. It works well to give 3 to 4 weeks of cold, moist conditions, then bring into the greenhouse or windowsill for germination.  Transplant to the garden in the early spring to a spacing of 2 feet apart.  Dig the roots after first frost.  The large roots go to the soup pot, the crown and smaller roots may be divided and replanted.

30 seeds per packet, Certified Organically Grown