I first ran across skirret (Sium sisarum) when hunting for seeds of uncommon edibles. Uncommon it certainly is: widely grown in historical Europe, apparently, but rarely seen today. It is indeed edible, too, producing clusters of sweet-starchy, finger-thick roots. Each year, you can dig up and harvest some of the roots and then replant the rest for the following year. This perennial vegetable offered a bonus feature I didn’t expect: umbels of tiny white flowers that started in midsummer and continued well into October on 3- to 4-foot-tall stems, making the plant pretty to look at and attractive to pollinators as well.
This year (2020) was my first year growing skirret from seed, so if you are interested in more information, I recommend this article by a gardener who has much more experience than I do: Growing and Eating Skirret. Full sun to light shade. Perennial; Zones 5 to 8.
Collected in October 2020. At least 15 seeds.