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Chicory root has a similar appearance to a parsnip; the white to cream colored root is tapered and can reach up to 12 inches in length. Chicory root is typically seen roasted in small pieces or dried, ground, and roasted to look like large coffee granules. Chicory root has a robust, bitter flavor and therefore should be used very sparingly when added to culinary applications.
Chicory root is available year-round.
Chicory root is botanically known as Cichorium intybus. It is also known as Common Chicory, Wild Chicory, Succory, and Wild Succory. Chicory has been cultivated for hundreds of years and has often been used for medicinal purposes.
Chicory root is high in vitamin C and antioxidants and is a rich source of beta-carotene and inulin, a non-soluble fiber. The tuber supports digestion by increasing bile production. Chicory is said to have anti-inflammatory and antibacterial properties.
The large tuber is most commonly used dried, granulated, and roasted as a coffee substitute, or additive to coffee grounds as it contributes a rich, robust layer of flavor. As a vegetable, it can be boiled and eaten.
Ancient Romans used Chicory root as a ‘cleansing’ medicinal herb, they prescribed it to cleanse the blood.
Chicory was brought to the United States from Europe in the 18th century. The dandelion relative has been cultivated along the Nile River in Egypt since 300 BC. Chicory root is most often roasted for use as a beverage, especially a coffee substitute.
Recipes that include Chicory Root. One is easiest, three is harder.
|Eat Weeds||Dandelion Root Coffee|