Cichorium intybus - Perennial - Culinary, Medicinal (Also known as Wild Chicory, Anchicoria, Barbe de Capucin, Blaue Wegwarte, Blue Sailors, Kasni, Kiku-Niga-Na, Succory, Zikorifa, Chicon)
This Euoropean native is an extremely useful plant that has established itself all over North America. In the United States, during the Civil War and again during WWII, chicory was served as a coffee substitute - the older the root, the more bitter the drink. Leaves are eaten as a salad green, preferably in winter, when a great deal of the bitterness is gone from the plant. Blooms are eaten in salads, and roots are cooked and eaten like parsnips. The plant contains a large proportion of inulin (a starch undigestible to humans), which renders it useful in the production of alchohol. It is easily grown from seed (ususally as an annual, though it is a perennial plant). The deep tap root makes it unsuitable for transplanting, so it is best to plant it where it is to remain. The plant contains a milky sap and the lavender-blue daisylike blooms remain on the plant for only a single day. It prefers full sun in a well-drained soil and grows to a height of 2-4ft.
||Packet of approximately 100 planting seeds $2.50|
||Chicory root ground roasted 8oz $4.95|
||Chicory root ground roasted 1lb $9.95|
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