Have you seen these pretty little lavender flowers growing along the roadside? Not only do they beautify the asphalt’s edges….they also make a great brew!
Early spring and late fall are the best times to harvest the chicory root for maximum nutritional value. Chicory contains unulin, which helps to strengthen the vital organs. And, it’s caffeine free.
For several years we’ve wanted to harvest and brew these little treasures. This week we finally did…what a treat!
We began by pulling the roots of the plant (best done after a rainfall) and scrubbing them well to remove the dirt. 
Then we roasted the roots for two hours at 250 degrees. Next, the roots were ground in the food processor.
To brew, we added one tablespoon of the ground roots for each cup of water and brewed just as we would if making coffee. (If you normally add cream and sugar, you'll want to add it to this blend as well.)
Topped off with homemade whip cream (the only kind I use…thanks, Mom!!!) and a cinnamon stick.
Mmm mmm good!
Thanks so much Donna!I love chicory and every time I pass by some I always wonder how to harvest and prepare it myself.Now that I know I'll have to give it a shot!
Posted by: Theresa | September 12, 2007 at 12:02 AM
Wow! Thanks Donna. Most coffee alternatives are grain based and I can't do those at all. I'll have to give this a try. You sure made it look appealing.
Posted by: Elizabeth Foss | September 12, 2007 at 09:26 AM
Great tutorial for chicory! I've never been able to wrap my brain around how to get it from the sky blue flowers to the mug - LOL!
Posted by: Jennifer | September 20, 2007 at 07:43 AM