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77 responses to “How to Make Chicory Coffee from Scratch”

  1. Rosenfeld

    fantastic description of this interesting subject. I read in a write up dated 1874, that the chicory was treated with oil or fat prior (?) to roasting. Just wondering if anyone had information on this.

  2. Jooliree

    We make dandelion coffee by a similar process. The roots are washed and dried a bit, chopped finely then roasted for hours in a moderate oven ( we also leave them all night when the wood-burning stove is idling through the night) then grind . We also get the uneven grind you describe, but this is fine in a cafetiere or french press.

  3. Katie

    I have a follow up question…before I go and get seeds. Would you do it again? Was it worth it? I would grow it for coffee because I too miss NOLA’s coffee. I would most likely mix it with my favorite coffee & not go straight. Mixed with coffee, does it bring you back to New Orleans?

  4. Greg

    I want to see if I can get some seeds and grow it at my place in Mexico. What was the type of seed you bought? What did it look like?



  5. John Lockley

    seems like you get your dinner as well as your cup of coffee with this plant. seems to grow alright in Tasmania, but loves the cold. Going to see how i go when it comes to the taste test.

  6. chicory: the un-coffee | being

    […] identifying it, I read up on some ‘how to use‘ information regarding chicory. Turns out, its relatively easy to prepare the root for […]

  7. Brenda Gluck

    I have chicory growing wild everywhere in my yard. Wanted to have some yard back before fall. If I cut chicory now (early August) can I still dig up roots in fall?

  8. Whimsical Coffee Swaps | Blackle Mag

    […] Roasted chicory root is a common addition to commercial coffees and delicacies alike. In New Orleans, chicory is often added to coffee due to its chocolaty tones and smooth texture. Chicory root is also a common coffee substitute in prisons, as the lack of caffeine is thought to reduce the ‘risk’ of riling up inmates. […]

  9. Elle Wayne

    Good Morning Hank, I read and enjoyed your post very much. I am currently working on building an organic garden and however my space is limited, I am looking for Chicory root seeds with good quality. Where do you recommend I go to find the good seeds? Thank you for reading this, have a great chicory morning! Elle

  10. Greener Goods

    I read your post the first time I roasted chicory, back a couple years ago.

    I had only had Cafe Du Monde from New Orleans coffee, but I started roasting my own green coffee beans years ago, and this seemed like a suitable step.

    Never one to forage our county’s sprayed-roadsides, we never had chicory in our yard until we had a really hot, dry summer following a warm, wet spring. Suddenly, chicory was everywhere, I was elated!

    it’s been moderately warm here, and a little dry, so for about a month I’ve been watching a few plants that reappeared in our front yard. Like the young trees I planted this spring, I gave the chicory nursery a protective straw surround so my husband wouldn’t mow them down.

    Today, they’re over a foot tall, so I decided to pull some. I pour some warm water over the root. My roots look NOTHING as big as yours–mine are more the size of dandelion roots here. But, I did get one a foot long, and a few plants. Good enough for a few pots of coffee, or 10-15 cups of single-brew.

    Anyway, my chicory is roasting in the oven now. I’d love to know where you bought your chicory root seeds! I don’t see any seeds, but am guessing I’d find them in the flower, but I really don’t see any when I looked. Guessing I have to plant from actual seed like you did.

    Many thanks for your post. I like your writing style and your description. Your “chicory-discs” make me jealous–they remind me of sliced succulent ginger root!
    Oh, to have chicory like your photos.

    If you don’t mind sharing where you bought your seeds, that is great.

    Now I’m off click your link on scorzonera. Never heard of it.

  11. Donna Putney

    Chicory roots are best harvested after they are frosted in the first season. I love the taste, and it has many health benefits; particularly for the liver. One can never go wrong growing and partaking of one’s own foods and beverages. Besides the obvious savings at the grocery store, every good herb eaten adds to one’s health savings bank. The wild chicory that grows everywhere makes large roots and are fine for harvesting. Gather seed in the summer and scatter where you want it to come up in the spring. Chicory is a very close cousin to the dandelion, and also to radicchio. Enjoy the health benefits of the whole family in salads and as dried roots.

  12. LISS

    Believe it or not, I live where chicory does not grow wild, so I planted it in my kitchen garden. I might have to re-think that, though, now that I know about your 20 inch long roots…..I’m going to need a bigger pot. :-)
    Can’t wait to roast the root and try chicory coffee-thank you for sharing your knowledge and experience!

  13. Cheryl

    SEED on Ebay all the time! and alot of other unavailable or can’t find seed too!

  14. maria wilson

    I use to drink this coffee when I was young and was a delicious coffee to me .My mom use to make it almost every day and put milk and sugar in it .Has no caffeine in it .

  15. Witches’ Wildflowers: Dandelion |

    […] can be eaten like a vegetable. Roasted dandelion root is a good substitute for coffee. Here is a Recipe using the root. Flowers: Mild and slightly sweet. The flowers can be picked and eaten straight off […]

  16. TB

    I stumbled upon this post while searching for info on dandelion root. Love your candor and humor, along with the helpful tips.

  17. Barbara

    I get my chicory seed from, Franchi Seeds of Italy. They grow just fine in Vermont.

  18. CW

    Thank you so much for your detailed posting. In spring of 2013 I planted dozens of seeds that I acquired through a seed swap, but got busy with my house construction and couldn’t remember what I had done. One mysterious plant survived drought, wind, and winter. So I planted these little rascals and then could not for the life of me figure out what they were. Lettuce, but not lettuce. Maybe chicory? But I couldn’t find pictures on the net. It’s now bolting and I was simply going to pull it all out to make space for something else and leave one to flower, so I could try to identify it. I just found your posting and YES! this is it!! I can’t wait until the fall when I can roast the whole lot. Gratefully!! Thank you.

  19. Tracy

    Hi Hank, really enjoyed reading this post! We are about to plant our chicory seeds, but I can’t find sound advice… on the internet… you know what I’m talking about… Can you tell me what your seed depth and spacing is when planting? I read 2″ deep, 12″ spacing somewhere but that doesn’t seem very efficient, or sane. Thanks!

  20. Dave

    Where can I get my hands on those roots? I’d like them fresh & hopefully near Chicago?

  21. rebecca

    Found good information about planting chicory on some deer management sites. Planted seeds on one of our food plots. Wanted to feed deer and try making coffee

  22. Mike

    I, too, was wondering what are the best varieties and if seeds of improved varieties of chicory could be purchased. I know that wild types may be smaller, tougher, more bitter, etc.
    I have found that most varieties have been developed for leaves as salad greens or cooked vegetables. But a few notable varieties exist for root production. Chicorium i. var “Soncino” and Chicorium i. var “Magdeburg” are long time favorites for their large, long roots. It looks like parsnip. Chicorium i. var “Brussels” is a variety that was developed from a large rooted ancestor called “Barbante” It is the one whose tops are commonly sold as blanched endive or witloof in the supermarket. The Brussels variety is the most readily available seed in the U.S. The Soncino variety follows.

  23. Cris

    I should probably tell you that you are responsible for one beautiful smelling day at my house last fall and many scrumptious mornings. I share this link more than any other on the entire web! Thanks!

  24. jeff

    On our place in montana these rascals are a pain.They trive and left alone soon make a hay bale full of sticks. Funny enough cows & horses seem to gobble them up as no sticks are left.Reading westerns as I do chicory drink is often said used for coffee,thus my interest in the process its done. Thanks Jeff, Hot Springs Mt.

  25. William Smith

    Can you grow chicory in the shade in a Mediterranean climate (southern Calfornia)?

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