Re: chicory
- To: perennials@mallorn.com
- Subject: Re: chicory
- From: E*@aol.com
- Date: Mon, 24 Jul 2000 00:02:27 EDT
In a message dated 7/23/00 11:41:31 PM Eastern Daylight Time,
bpern@idcnet.com writes:
<< I believe this roadside chicory (Cichorium intybus) is a plant used as a
coffee extender - the roots are dried and ground up to mix with ground
coffee. Has anyone tasted this? >>
Maybe only two or three people in the USA but I am one of them!
That stuff grew in great blue clouds where I lived about thirty years ago.
Next door to us was a German couple who had lived through the war and were
familiar with foraging. We blasted away on a patch of chicory, dried the
roots in the oven and found them pretty disgusting. There is a commercial
production of chicory which is used commonly in Europe in coffee preparation.
We either did not prepare it correctly or had the wrong plant. It is folks,
a LOT of work.
At the same time I learned how to harvest dandelions. You find a patch 20
feet or more away from a road. In the very early spring before any leaf
extends or flower stalk rises you slip a knife under the crown and remove the
crown and a thin slice of the root. This is trimmed of any extended dark
green leaf and washed well. You steam this crown and it is the only part of
the plant which really tastes good. You can grow a horticultural form in the
garden which would be harvested before blooming so would not be a problem.
Claire Peplowski
East Nassau, NY z4
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