Chicory Root

Chicory root is cut and dried from the Cichorium intybus plant, leaving pale, fibrous pieces. Brewed, it is earthy and slightly nutty with a mild bitterness, close enough to roasted coffee that it has stood in for it for generations.

The plant is native to Europe and is now cultivated across the globe.

Chicory is a relative of dandelion and endive, and its roasted root has a long tradition as a coffee substitute in France and in New Orleans. The dried pieces keep well, and roasting them in a dry pan or a hot oven for a few minutes before brewing darkens the colour and deepens the coffee-like flavour. They can also be ground at home to blend with coffee.

How to use it

Brew it on its own, or blended with ground coffee, for a rich, full-bodied cup with no caffeine in it. It adds warm, nutty undertones to soups, stews and broths, steeps into an earthy herbal tea, and works in baked goods. Simmer the pieces rather than steeping them briefly; the flavour is locked into fibrous root and a short soak barely reaches it.

Details

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