COFFEE CHICORY SEEDS

Cicoria intybus

There is, and has long been, an entire industry devoted to the production of chicory root for use in extending, flavoring, and substituting for coffee. Its cultivation was once made obligatory at the behest of Napoleon as an issue of national welfare and security. The dried roots when roasted and ground have a sweet toasty flavor that both enhances and softens the flavor of coffee. Alone, they make a silky and healthy caffeine-free brew, especially in combination with roasted dandelion root.

Chicory is an ancient foodstuff that has been foraged and cultivated for many thousands of years. Both roots and shoots are nutritious vegetables containing unique sesquiterpene lactones that contribute to the charactaristic bitterness of this species. Roots contain valuable fiber, pectin, vitamins and minerals, most of which survive processing.

As easy to grow as any weed: sow these seeds directly into loose garden soil in spring. Water generously until established and thin to at least 6" apart. Plants need little attention in most gardens, save for water during hot dry spells. Harvest roots in autumn. Remove tops promptly and compost.

To prepare for drying, wash and peel and thinly slice or julienne roots. If your roots are exceptionally bitter, they may be boiled for a few minutes and laid out to dry overnight before beginning the drying and roasting process. Keep in mind that boiling is not absolutely necessary and that a little bitterness is actually preferable. To dry, spread in a single layer on a large baking sheet (or two or three) and place in an oven set to around 170°F for at least a few hours. Once completely dry, roast at 350°F until roots become sweetly fragrant and dark in color, but not burnt. If delicate edges begin to burn, turn down the heat to 300°F. Once you can easily snap a piece of root in half, they are done, although they can absolutely be roasted to taste, just like coffee beans. Grind before storing in an airtight jar kept in a cool dark cupboard, or grind as needed for different brewing techniques, as with coffee: very fine for drip brewing, and coarsly for use in a French press.

Packet contains around 300 seeds.