For a time, my favorite coffee was New Orleans style, where the coffee is cut with roasted, ground chicory root. Chicory coffee is smooth, a little more acidic than normal coffee, with a taste and aroma similar to a mocha — and it makes a drink darker than the inside of a cow.
I used to Ozark it up even more by drinking it black, sweetened with molasses, not sugar. Definitely a manly drink, and probably the reason I have so much hair on my chest. I imagined lumberjacks or pioneers drinking this between cutting wood or fording wild rivers.
I was not in the habit of doing either, so I ultimately switched back to straight coffee. Actually I stopped because the canned chicory coffee I’d been buying grew pretty grim on my tastebuds over time; stale and dusty tasting. I never found anyone who made a premium version, so I left chicory coffee by the wayside.
I knew I could make my own by digging up the raggedy sailors — chicory is that weedy azure-blue flower that grows on a roadside near you. But I’d never bothered with it, as you need to dig in fall, and I only really notice this plant in summer when it’s flowering, or in early spring when I eat the greens.
But then I bought some “root chicory” seeds and planted them. Now I had absolutely no intention of making chicory coffee from them. I have a thing for crazy root vegetables, and it is my contention that if more locovores living in Northern climates grew a wider variety of roots, their winter menus would be far more interesting. I wanted to test this root out as a vegetable, so I planted it in my root bed next to the scorzonera I experimented with this year.
And then, as typically happens, life got in the way. I looked up and it was May already — while the chicory roots had not yet sent up flower stalks (except for one), they would be far too bitter and “hot” to eat as a veggie. Damn.
What to do with these things? I pulled one and was astounded at how large it was: A good 30 inches, with a base about two inches across. Christ, that’s a big root. And then I remembered my lumberjack coffee. But just how do you make chicory coffee?
I’d read a few sets of instructions that say just wash and dry the roots, then roast them in a moderate oven until “ready,” then break into pieces and grind into coffee-like grounds. I knew intuitively that this was false. I could not imagine breaking a root that was two inches broad into pieces small enough to not kill my grinder.
Other sets of instructions, mostly for making dandelion coffee (basically the same thing), call for slicing the roots into thin discs, then drying them, then roasting them, and then grinding them. This sounded more sane.
So I began slicing up the 20-or so large chicory roots I’d managed to pull. I ate a few raw, and they weren’t terrible: If something can manage to be sweet and bitter at the same time, these roots achieved that feat.
When I was doing this, it was 104°F outside. Not ideal oven drying weather, but perfect weather to dry things outside. And my “drying rack” of choice is the hood of my pickup. So I sat these sliced roots out in the sun, and they dried nicely in two days.
When it came time to roast the chicory, I found even more misleading instructions on the internet; yes, I know — misleading information on the internet?! Heavens! Everyone seems to say roast dandelion or chicory root in a 350°F oven for 10 to 15 minutes. Uh, yeah. You then have slightly warmer dried chicory roots. Nope, instead of 15 minutes, try 90 minutes, or even two hours. I might try 2 to 3 hours at a lower temperature next time.
I’d just like to say that even if you have no intention of actually drinking chicory coffee, it is worth roasting the roots this way. The whole house smelled wonderfully malty, chocolatey, warm. So lovely.
I let the roots cool overnight and ground them. Unfortunately they don’t seem to grind evenly, so I have powder mixed with chunks. But I use a press pot for my coffee, whose filter is enough to strain it all out.
I decided to brew myself a straight cup of chicory coffee. I put about a 1/4 cup into my press pot, the same amount I use for coffee, boiled some water and steeped the inky brew for about 5 to 8 minutes. I drank it black, with sugar.
Straight chicory coffee is some powerful stuff. it tastes like it is loaded with caffeine, but it isn’t. It looks a lot like motor oil, has that malty-chocolate aroma, a brighter acidity than coffee and a flavor I really am having trouble describing as other than with the cliche “earthy.” Guess that’s what I get for roasting a root.
This is cool, thanks for sharing the info..i dug up my first ever wild chicory root, a bit early so I have now discovered, plant in flower….but will give it another go in autumn..thanks again
Teresa NZ
i have been growing and roasting chicory and dandelion for a few years. i found dry frying is a lot better than the oven . I slice the roots and let dry for a day until they are about 1/3 dry then i put them in my blender and chop into small pieces, 1-2 mm i then spread it to finish drying. at this point it stores well.
I mix half and half dandelion and chicory and dry fry in my trusty cast iron pan. it only takes a few minutes. I stir it constantly with a fish slice. it caramelises and gets sticky, keep stirring. then when the fine bits are beginning to smoke tip it all into a sieve. stir and let the small stuff fall through into a bowl. then put the bigger bits back in your pan until they are just beginning to smoke. this makes a nice coffee.
This has been a fun article to ready. I too am enjoying my chicory coffee right now and was just browsing to find some articles on roasting it better. I have cut my chicory with some chopped and broken, but to pulverized cinnamon sticks. Its wicked good! I am almost craving it constantly. I have been adding a hint of heavy cream to mine and its a pure delight!
Is there a reason they have to be harvested in the fall? I am interested in this, but I can only recognize the chicory when it is in flower. It sounds from your article like you harvested them in May (and it was 104 degrees outside?) and the coffee did not poison you. What’s up?
Jennifer: I harvest garden chicory that had overwintered. When harvesting wild chicory, you need to identify the plants when you can, normally in flower, then come back later when the roots are well developed. If you dig them in flower you can still make chicory coffee, but it will be of lesser quality than if you wait for the roots to fill out in fall.
Did the same. Picked about 5 lbs worth of nice, fresh, moist and huge roots. They took about 10 hrs. at 300° to fully dry out. Roasted another hour at 350° to get them nice and brown. Grind them up with the coffee grinder and your all set.
I’ve been drinking hot brewed chicory in lieu of coffee for a couple of years. I use no sweetener, just a bit of cream or half & half. I love it! I’ve been purchasing mine roasted and ground from the Frontier Co-op. They have it sealed in 1 lb packages with a Best Buy date, and available as organic or not organic.
Just found your blog, love it as it is very informative and you write in a manner that is very readable and instructive. Thank you!
About how much did you get in grounds from those 20 roots?
Nice article. Thank you. I appreciate the photos.
I can’t thank you enough for this article. I’m diabetic and just discovered that caffeine makes me insulin resistant. So, I stopped drinking coffee, which was my only caffeine intake. Immediately, my medication started working much better. Now, I’m considering growing some chicory and roasting it.
Have you ever roasted green coffee beans in an air popper? I have and it’s an incredibly simple way to quickly roast coffee beans. I’d like to try it with chicory and dandelion roots. I bought my air popper on ebay for a total cost of $20. It’s a small appliance from the 70’s and is used to make popcorn. If you decide to do this, get the one from West Bend; it has 1200 watts. The newer ones only have 1000 watts. However, if doing large batches of chopped root, then an oven is probably better.
Thanks, again, for your article!
I just read that you’re supposed to use only a very small amount of chicory root for coffee, 1 tsp to 1 T max, so 1/4 c was serious overkill,. The article said if you brew it like coffee, you will wind up being a chicory coffee hater, so try it again with a small amount of chicory root for experiment’s sake and let us know how it is!
Tripping: Nope. I like it as is.
I wonder could you chop roots finely and then dry and roast?
Margbooth: I think you can.
Hey, I was wondering how you grow these things/find them? I haven’t seen chicory root at any store or farmer market 🙁 Definitely want to start drinking chicory coffee though!
This was fun to read, thank you! I bought my chicory already roasted online but love the adventure of doing things by scratch! I will seriously consider this. Thanks!
This reminds me of when I decided to make dandelion coffee. The best instructions I came across was by suburban foragers. He does Youtube videos. He used a food processor for the dandelion then he roasted it and you don’t have to grind it really.
https://www.youtube.com/watch?v=HiGlA2tlh2c
Hood of your truck roasting! Love it!
How would I sub tea instead of the coffe ? as I have health issues that coffe makes worse thank you Anne
How have I never found this in the past few years I have been searching for chicory information occasionally? Anyhow, I found it now. Thank you! I always thought the roots of the chicory flowers would be a little skimpy. The stuff in the orange can has started tasting really soapy to us, but we can buy chicory in the bulk foods sections of several natural foods stores here in Eugene, Oregon. Still, I want to try this! We mix it half and half with regular coffee all the time.
like/love yer writing style brother! I’m in my first week of chicory testing for either stretching my whole bean coffee mixes or alone altogether.
thanks for some rhetorical headsups…
Be well,
dannydan of Bubble City in the Midwest just west of the circle!
Hank…I’m new to ur site but found this amazing!
“Seeds from Italy” have tons of varieties of chicory. Can u suggest 1-2 both for coffee and for the edible greens?
Thx and I enjoyed the education!
Keith: The one for coffee is the one with the big roots. All the others are for greens.
Hey, guys, I got here trying to investigate why Starbucks’ whey protein used in their smoothies contains chicory extract. For flavor, no doubt. Any ideas? I was trying to make a Starbucks compatible mango smoothie as they tragically, for me, discontinued that item recently. This thread is great and has motivated me to look into growing the Italian ‘root seed’ to experiment with my own extract or essence. Many thanks!
I’ve been drinking “Dandy Blend”. The ingredients listed are “extracts of roasted barley, rye, chicory root, dandelion root and sugar beet. No GMOs.” I like the instant variety although there is another kind that you steep like tea. The only problem is that it’s $32.95 at the local health food store. I would love to create my own chicory concoction by growing it myself and adding a few of the grains and/or the other ingredients. Great post. Thanks for sharing!
Can you grow chicory in the shade in a Mediterranean climate (southern Calfornia)?
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.
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!
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.
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
Where can I get my hands on those roots? I’d like them fresh & hopefully near Chicago?
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!
Yep, that’s silly. I went 1 inch deep and about 4 inches apart. You could even go narrower than that, but you’d need to thin.
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.
I get my chicory seed from, Franchi Seeds of Italy. They grow just fine in Vermont.
I stumbled upon this post while searching for info on dandelion root. Love your candor and humor, along with the helpful tips.
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 .
SEED on Ebay all the time! and alot of other unavailable or can’t find seed too!
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!
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.
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.
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
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?
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.
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?
Thanks
G
Katie: I’ve done this every year since I first wrote this piece in 2009. I absolutely would (and do) do it again. In fact, I just harvested my 2012-2013 crop!
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?
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.
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.
Hi, Can anyone tell me if chicory is grown in New Zealand
I’d buy roots off a farmer – if not where can I get seeds
to plant in my garden – is chicory root different to endive?
Endive is a vegetable I can get those seeds but they are not
a wildflower with a blue flower.
Thanks.
Hi Hank,
I first experienced chicory coffee in South Africa (studying there) I haven’t been able to find it pre-blended here in Indiana. When I found some chicory root at the local farmers co-op I picked some up. I found your site looking for instructions on what to do with the stuff. Thank you for actually having practical instructions that make sense!
So now I get to enjoy great, fresh chicory coffee, and I’ve found a great new website for recipes! Double bonus!
Hi Hank, Thank you so much for describing the process.
I got chicory by the roadside in New England and just scattered the old flowers into my sunny garden. The plants came up, but i waited a few years before harvesting in case there were road toxins in them… I’ve made coffee from Wild Carrot root, Queen Anne’s Lace root… Love it. Karin
I’m currently growing chicory purchased from “Seeds Of Italy”. They grew exceptionally large and fat. On searching to find info on how to process them, found your blog. Very interesting info.
I grew up on Lusianne’s Coffee and Chicory, and honestly was an adult before I learned that coffee could be a drink by itself. I drank Postum for many years afterward until it was no longer available on store shelves.
In order to cut the bitter edge, I plan on roasting wheat berries and combining them with the chicory roots. If I remember correctly, Postum was a combination of roasted wheat and bran added to the chicory root. It made for a mild, better tasting brew.
what olivia said. i’m going to try this this week i think. 🙂
I’ve been meaning to try it since coffee is so darn expensive and we have some chicory in our garden, so it’s time to take the next step. Thanks.
Thank you for the info. Beautifully written!
Because I am sensitive to caffeine I was using Teecino ( a blend of roasted barley, chicory, carob,dates, almond, ect….) and I really enjoyed all the different flavors it comes in. Then I found out I am gluten sensitive and the barley was causing problems. I tried to find roasted chicory and carob online (to make my own barley free mix) and found that Frontier Natural Products Co-Op carries both and so much more. The quality is rich and aromatic. I fill a pint size container with a mix of the chicory and carob and freeze the rest. It’s been 6 months since I bought the original bags and they still taste as fresh as when they first arrived on my porch.
Thanks so much Hank for the info. I’ve been admiring these beautiful flowers for years not knowing what they were until my mom told me last summer while picking blackberries in the cow pasture. I’ve been curious about harvesting them, but wasn’t sure when the proper time was to harvest the root. I had no idea you could eat the root, leaves and use the whole stinkin’ plant! I do remember Postum and loved it! Can I just harvest the wild roots? I thought about maybe trying to collect some of the seeds, but when do they go to seed? And how to recognize them amongst the weeds? If nothing else, I might just order some seeds, if I can.
best post on roasting chicory I have found yet. As you noted, there are a lot of posts that sound like someone wasnt sure what they were doing or never actually roasted the roots. thank you for frank and engaging information!
Great blog! I was happy to find information on how to prepare chicory “coffee” after my own attempt. I haven’t fallen in love with the stuff but after my readings here I will have to go for it again. For an urban dweller who hardly strays from a supermarket when in hunt of a snack, preparing chicory definitely caused a reassessment of food in general and tubers in particular.
g
Thanks for informative post,. I’m late to the thread but would mention that chicory leaf and endive are some of the most nutritious plants around. I prefer mine in soups and cooked dishes to remove bitterness.
Have been roasting my own coffee beans for awhile now and after a trip to “Norleans” and Cafe du Monde am going to try growing chicory and roasting it to add to my personal brand of coffee. I loved your info and pics.
sexiest thing I’ve ever read by a man. period.
Roasting the chicory roots at 250F took around 4 hours, roasting at 300 took closer to 3 hours, though I think I did not get the first batch as dark as yours. The “coffee” is interesting–it’s nice and bitter, which is what I wanted, but not nearly as malty as dandelion root coffee. I notice that some blends available commercial add things like beets and barley malt, so I may give that a try. It’s a keeper, though!
Thanks for the info, Hank! I got addicted to roasted Dandelion root “coffee” in my efforts to wean myself off of coffee, but good roasted dandelion root is expensive to buy (Frontier is $32 per lb!) and so small it is labor-intensive to find and harvest. Recently a friend of mine said that chicory was related to dandelion, and that the farm he worked at had so much extra chicory that they were throwing it on the compost! He called me tonight to ask how much I wanted, saying he could get 10 bushels for me if I wanted (?!!) so I thought, before I go and pick some up (I think one bushel will be enough ;), I wanted to have some idea of how to go about processing it once I had it. I think I will try slicing it in the food processor first, like your picture, roasting and then grinding. I’m looking forward to it!
thanks for the heads up man can u tell me where u bought the seeds
Countryhunter: I guarantee your wild chicory is not the same. I got my seeds from Italy, and it is a fat, cultivated version of the kind of chicory that grows in Kentucky — or elsewhere in the US, for that matter.
where did u buy your chickory seeds cause i would like to get some to see if there is a difference between them and the wild roots i harvest in the fall in kentucky
An excellent -just an excellent- piece! I loved it, and your description of the roasting process.
Procyan: The trick with the witloof is to grow them in the dark! Grow in a pot with a pot over them, or in the basement. They grow pale and are delish! In open, they ARE bitter, although I like them that way, too.
As for rabbits, I have lots of rabbit recipes on this site — look at the top under “wild game recipes” and then under “Rabbits and Hares.”
Sharon: Thanks a lot for the kind words! Chicory is defnitely my favorite coffee-like substitute.
Awesome blogs. Very informative. Enjoy your many comments from others. Creative writing skills are great. Thank you for the information. I was looking for a coffee substitute. Now I am sold on chicory.
Not sold in New Zealand, darn. But i did find a can of cafe du monde. could not be drunk…by me. my wife says she has seen cornflower growing here so now we have a quest. thanks for clearing up the mystery. now i’m stuck with a few dozen endive. too bitter for my delicate palate. Even our Jersey heifer turned up her nose, although she is more spoilt than even me!
we shot some rabbits this pm. got any whiz bang ideas for a rabbit on the bar-b?
Procyan: Lusianne is the red one! I had forgotten the brand. It’s still in stores, man — go get some!
Chicory is chicory, so yes, the blue cornflower makes great chicory coffee and is wild and free. Witloof is not traditionally coffee chicory but rather the source of those beautiful pale “Belgian endives” you buy in the store. Both are chicories.
I use something called “root chicory” traditionally eaten as a root veggie. I let them grow really huge and then roast them for this coffee.
I used to drink Lusianne “coffee with chicory
“. The best cup came out of the freshly opened can. lovely spicey bitter bite and cheap for student on a budget. Burl Ives used to do the ads. The can was red. Let me go back in time!!!
Now I am old and missing that drink. Perhaps you can clear up an old confusion. I know that in the usa the blue cornflower is the plant that folks use for chicory. But i am growing some chicory plants that my neighbor gave me because I said I wanted to make the drink from the root. She said it is also called witloof and they drink it in dutch africa and europe and all over. It looks like lettuce to me.
So I am confusal about whats what, could anyone shed some light?
Great blog by the way..
Irene: What a lovely story! Stories like that make me glad I do this blog. You can always find chicory coffee in the USA in yellow cans from Cafe du Monde, and there is a brand in a red can, too. Forget the name. Look in the cheap coffee section of the supermarket!
Today I finally found chicory again for my coffee. I last drank it regularly in the 1960s in South Africa as instant coffee (brand Presto) which we made with hot milk. I grew up on the stuff, as dad served it to all of us kids in bed as an incentive to rise and shine in the morning. A great way to start the day. We loved it.
But the time came when it was PC to put your nose in the air on a hook, looking for “purity” and dump the yummy drink with chicory that gave such great feedback to your insides, and drink “pure 100 per cent ” – er – rotgut?
But PURE rotgut:-)
And so the chicory blends lost market share.
I moved to USA in 1969 and never saw Presto again.
Now today, when I am what my grandkids call positively prehistoric, (I was dumb enough to ask, as my kids are considered “very old”) I have re-discovered where to get the real thing to make my milky chicory-coffee.
I suspect that is what is behind the invention of latte. I never heard of drinking it with water.
Till now.
Cheers!!!
Irene
I’m not looking to drink chicory straight–I like my daily dose of jumpy juice. But blending it in a coffee press sounds like a worthwhile experiment. The question is, what kind of coffee, as in origin and roast?
Plants produce seeds. If you want seeds Just wait until the chicory plant goes to seed then harvest the seeds and plant them. Suggest you plant them in a contained area as they can become invasive!!
Richard: These chicory roots are VERY slow to bolt, so that is a time-consuming option. Silfert, I bought my seeds here.
Hey, just the info I was looking for! I might have to give chicory another try. May I mention your blog in my garden column? I think folks would love to read about it.
Rachel: Yes, the advantage is that if you chop, dry, then roast, you get better control over the roasting color — if you grind fine before you roast, it can go from done to burnt really fast.
As for the seeds, look up a few comments and you can see I hotlinked to where I get mine.
I usually just grind the roots in a blender, and then bake them at around 250 for several hours. Is there any advantage to grinding the roots after they are roasted?
I love chicory, but I’m getting tired of digging it up in gravel along the roadside. Could you tell me where you got the chicory seed from?
We process 30 tons of chicory per day for coffee production and it really is good stuff. Here is some info you might find interesting related just to the root as that is what we deal with.
Chicory Root is considered a fine liver, gallbladder and spleen tonic. The herb is called a “cholagogue” or substance that promotes the production of bile and stimulates its flow from the gallbladder and bile ducts, and as such, is said to help purify blood and cleanse the liver and gallbladder …
The bitter principle in Chicory Root is believed to be beneficial for the glandular organs of the digestive system. The root is said to neutralize acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach and lack of appetite, and Chicory Root has been approved by the German Commission E as a remedy for poor appetite and dyspepsia …
… Those with a very high fat diet experienced a remarkable decrease in blood cholesterol levels in time after taking Chicory Root, which may prove very helpful in cases of hardening of the arteries … The herb has a diuretic action that increases and promotes the flow of urine, which helps to cleanse the kidneys of toxins and remove them from the body.
It has been used to remove gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones … In addition, it has been used in poultices to reduce the inflammation of rheumatism and the pain of stiff and sore joints … Hope this was interesting to you all.
Lance
Hey Lance, Normally I do not edit comments, but this was way too long for me to run as is. I hope I got the gist of what you had to say. ~Hank
‘Alternative coffees’ have piqued my interest lately – so I’m glad you tried it. Sounds like it may be worth the bother.
Hank: chicory laced coffee reminds me of the summer I spent building roads in northern France (not at all romantic, sadly). See if you can dig up a nice recipe for brioche and those’ll pretty much be the gastronomic highlights from that summer.
best
Andrew
NTSC: Grind dried, roasted roots through a meat grinder? Really? I have never ground hard, dry things with a grinder before…
Coriander: I got them from the outfit Seeds From Italy, and the variety is called “Cicoria da radice di soncino.”
Molly: You can plant now and harvest around Thanksgiving…
Can one get bored with coffee? I know I am. I’ve heard of Chicory coffee before but had no idea you could grow your own root and make it.
i’m so planting chicory root seeds this autumn. can’t wait to grow some hair on my chest next year at this time.
Where did you get your root chicory seeds? I always mean to get out there in the fall and dig chicory roots, but I never get around to it. I’ve also heard that you can roast the seeds of that sticky weed, cleavers, to make a coffee substitute but it seems like you’d need quite a bit more than grows around my place.
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Grind it with a meat grinder with fine die, then a coffee grinder. You are looking for surface area.
Never had Postum but do remember it.
Chicory was used in the south during the civil war blockades as a coffee substitute.
Thanks, Garrett!
MK: Well I’ll be dipped: Had no idea Indians cut their coffee with chicory, too. Guess a billion of them can’t be wrong, eh?
Kindred: Leave it to the Tarheels to think about barbecue first and foremost. I’ll give it a shot with some venison I have in the freezer…
Elise: Come over soon and you can!
Nick: Yes, you can use parsnips. I’ve never done it, but other people do. Maybe I will do a three-way taste test: Dandelions, chicory and parsnips. Or I could just buy Postum. Anyone else old enough to remember it?
Wow, Hank! I have never heard of this, and is probably one of the most interesting ideas i have heard, pertaining to food. Can you use any type of root, first one that comes to mind is parsnip. I think I may just try this, parsnip seems like something that may carry a similar flavor profile. Let me know your thoughts.
Sweet Maria’s sells high quality chicory root, I got addicted to the stuff after trying the New Orleans Style coffee from Blue Bottle in SF.
http://www.sweetmarias.com/coffee.other.chicory.php
Oh, I would love to try some of that!
How about as a dry rub?
My family is from India, and virtually every one of the billion people on that subcontinent drinks coffee laced with chicory—and loaded with milk and sugar. (The brand of choice is Bru, which I’m sure doesn’t compare to the home-grown chicory variety you describe in such delicious detail, but it’s pretty good, at least for the amateur tastebud.) I always loved the coffee there, and didn’t figure out for awhile what the “magic” ingredient was that made it taste so different from the typical Starbucks latte. Three cheers for chicory!
I remember that beasty root. Also, very nice pictures – they have all the drama you could want. Great post. =)