Chicory (Cichorium intybus) is a hardy perennial which came to North America from Europe in the 1700s.Though chicory has a variety of uses, it’s best known for its association with coffee.

Whenever coffee became unavailable or too costly, people turned to roasted chicory, roasted acorns, yams and a variety of local grains as substitutes.

The root of the chicory plant is long and thick, like the tap-root of the dandelion. When dried, roasted and ground, it makes an excellent substitute for coffee.

Though is no caffeine in chicory, it produces a more ‘roasted’ flavor than coffee does. Many coffee blends with up to 30% chicory, cut down on the caffeine content of our cup. But many folk enjoy a cup of ‘coffee’ made entirely from chicory.

Chicory is more soluble in water than coffee. Very economical for someone on a tight budget.

Chicory offers extra health benefits that we normally do not get from our cup of coffee. It helps to cleanse the blood and improve the health of liver.

The young leaves can be used in salads, and the root can also be boiled and eaten like a vegetable. It’s also grown for cattle food in Europe.

The blue-purple are time watchers and will open and close exactly at the same time every day!!