Chicory Root

Chicory, also known as ragged sailors, blue dandelion and horseweed is a wayside herb and forage crop with vibrant blue flowers. Chicory Root, known scientifically as Cicorium intybus, is one of many herbs that are not only used therapeutically, but for nutrition as well. Both the leaves and dried and ground Chicory Root are used as medicinal herbs and in the kitchen as a spice, boiled up as a side dish and used both as a flavoring for coffee (New Orleans coffee with chicory was once world-famous) and as a coffee substitute.

The roasted root is used as an additive in stout beers and various specialty coffees in India, Africa and Asia. Dark brown, small, granular pieces of chicory root that have been roasted. Used as substitute or blended with coffee, to reduce caffeine intake. Often blended 50/50 with dark roasted coffee.

Chicory root contains oligofructose and inulin, two forms of soluble fiber that serve as a prebiotics to encourage the colonization of “friendly” bacteria in the gut. In fact, chicory contains the highest concentration of inulin that any other plant known. The herb is also a good source of vitamin C.

Appearance, aroma and taste profile: Dark color with an earthy, robust aroma. Has an earthy flavor similar to coffee. In tea blends, chicory root pairs best with bold, green teas.

Botanical Name: Cichorium intybus

Common Names: Succory, wild chicory, wild succory, coffeeweed, blue dandelion, ragged sailors, horseweed