Re: chicory
- To:
- Subject: Re: chicory
- From: M* T*
- Date: Wed, 26 Jul 2000 05:34:31 -0400
Interestingly enough am re-reading Eleanor Perenyi's "Green Thoughts:
A Writer in the Garden" and hit her chapter on chicory, which she
says is the same thing as the very expensive Belgian endive. You dig
the roots and blanch them to get the small heads of endive. Somehow,
I never connected the roadside chicory with that, although I did know
it is the same as is added to coffee...have had that; tad strong for
me as I don't like a lot of milk in my coffee; but interesting
flavor.
Anyway, your info. on eating dandelion roots brought the
chicory/endive to what passes for my mind:-)
Marge Talt, zone 7 Maryland
mtalt@clark.net
Editor: Gardening in Shade
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> From: ECPep@aol.com
> Date: Monday, July 24, 2000 12:02 AM
>
> 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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